Yemeni Chicken Mandi Recipe (Easy Rice & Chicken)
This Yemeni chicken mandi recipe is a flavorful Middle Eastern dish made with tender spiced chicken and fragrant basmati rice. Known for its aromatic seasoning and delicious smoky flavor, this easy homemade version brings authentic mandi to your kitchen with simple step-by-step instructions.
The secret to great chicken mandi is the Yemeni spice blend called Hawaij. It adds warmth, depth, and rich flavor to both the chicken and rice. I’ll also show you how to make an easy homemade version with pantry spices.
Why You’ll Love This Chicken Mandi Recipe
- Easier than traditional cooking methods
- Easy oven and stovetop method
- Tender juicy spiced chicken
- Fragrant fluffy basmati rice
- Authentic Middle Eastern flavor
- Perfect for family dinners or guests
What Is Chicken Mandi?
Chicken mandi is a traditional Yemeni rice dish made with spiced chicken, fragrant basmati rice, and warming Middle Eastern seasonings. It is known for tender chicken, aromatic rice, and rich flavor.
What Is Hawaij Spice Mix?
Hawaij is a traditional Yemeni spice blend used in chicken mandi and many other dishes. It commonly includes cumin, coriander, cardamom, cinnamon, turmeric, and black pepper for warm, aromatic flavor.
This recipe uses an easy homemade version made with ground spices you likely already have in your pantry.
Ingredients You’ll Need for Chicken Mandi
This chicken mandi recipe uses simple pantry ingredients to create tender chicken, fragrant rice, and authentic Yemeni flavor. Full measurements are in the recipe card below.
For the Chicken Marinade
- Chicken – 1 whole chicken halved, or bone-in chicken pieces
- Hawaij spice mix – for authentic mandi flavor
- Salt – seasons the chicken
- Butter – helps the spices coat the chicken and adds richness
For the Rice
- Onion – creates a flavorful aromatic base
- Tomato – adds depth and balances the spices
- Green chili – optional for heat
- Olive oil – for sautéing the aromatics
- Hawaij spice mix – flavors the rice
- Basmati rice – fluffy and fragrant, best choice for mandi
- Raisins & sliced almonds – optional garnish
For the Hawaij Spice Mix
- Red chili powder (optional)ron in this dish, but it’s definitely not required or what’s traditionally used.
- Cumin
- Coriander
- Black pepper
- Cardamom
- Cinnamon
- Cloves
- Turmeric
Some versions also use saffron, bay leaves, nutmeg, or ginger, but this homemade blend keeps it simple and delicious.
How To Make Chicken Mandi
This homemade chicken mandi is easier than you think. Follow these simple steps for tender spiced chicken and fragrant fluffy rice.
HOW TO MAKE YEMENI SPICE MIX
Step 1: Make the Hawaij Spice Mix
Mix all the spice blend ingredients together and store in an airtight jar. You won’t need all of it for one recipe, and it keeps well for up to 6 months.
Step 2: Marinate the Chicken
Season the chicken with salt. Mix melted butter with the Hawaij spice blend, then brush all over the chicken. Let it marinate for at least 10 minutes.
Step 3: Bake the Chicken
Preheat the oven to 375°F (190°C). Cover the chicken with foil and bake for 35 minutes. Remove the foil and continue baking for 25–35 minutes, or until golden brown and fully cooked.
Step 4: Cook the Aromatics
Heat olive oil in a pot over medium heat. Add the onion and cook until softened and translucent.
Step 5: Add Tomato and Chili
Stir in the chopped tomato and green chili. Cook for about 4 minutes until softened.
Step 6: Season the Rice
Add the Hawaij spice mix and cook for 1–2 minutes until fragrant. Pour in the water and season with salt.
Step 7: Add the Rice
Once the water boils, add the soaked rice. When it returns to a boil, cover tightly and reduce the heat to very low.
Step 8: Steam Until Fluffy
Cook for 15 minutes. Uncover and gently fluff the rice, bringing the bottom grains upward. Cover again and cook for another 15 minutes, or until tender.
Step 9: Assemble and Serve
Place the baked chicken over the rice and garnish with raisins and sliced almonds if desired.
Cooking times can vary depending on the rice brand and chicken size, so adjust as needed.
Expert Tips for the Best Chicken Mandi
- Marinate for More Flavor: Let the chicken marinate for at least 10 minutes, or longer if time allows, so the spices can deeply flavor the meat.
- Keep the Skin On: Chicken skin adds flavor, helps keep the meat juicy, and gives the dish a more traditional feel.
- Don’t Brown the Onions Too Much: Cook the onions until softened and translucent. Over-browning can add sweetness that changes the classic mandi flavor.
- Add Extra Spice Mix for Rice-Only Version: If making the rice without chicken, add an extra teaspoon of Hawaij for deeper flavor.
- Grill the Chicken for Extra Flavor: You can grill the marinated chicken instead of baking it, then serve it over the rice.
- Always Soak the Rice: Soak the rice for at least 20 minutes before cooking. This helps the grains cook fluffy and separate.
- Adjust Cooking Time as Needed: Rice brands vary, so check for doneness and add a few extra minutes only if needed.
- Rest Before Serving: Let the rice sit covered for 5 minutes before fluffing.
Chicken Mandi FAQ
Yes, but the chicken may be less juicy. Keeping the skin helps protect the meat during cooking and adds flavor.
Yes. Boneless chicken works well, but bone-in chicken is usually juicier and more flavorful. Reduce the cooking time to avoid drying it out.
Yes. You can grill the chicken or cook it in a skillet while preparing the rice on the stovetop.
Basmati rice is the best choice because it cooks fluffy, fragrant, and separate.
Absolutely. Store it in an airtight container in a cool place for several months.
Usually it is aromatic more than spicy. You can add chili if you prefer more heat.
Yes. It reheats well and is great for meal prep or family gatherings.
How To Store and Reheat Chicken Mandi
- Store leftover chicken mandi in an airtight container in the refrigerator for up to 3 days.
- To freeze, let it cool completely, then store in a freezer-safe container for up to 3 months.
- Reheat in the microwave or on the stovetop with a splash of water to loosen the rice and restore moisture.
Related Arabic Recipes
Please rate my recipe and let me know how you liked it. ⭐⭐⭐⭐⭐
Chicken Mandi
Ingredients
Yemeni Spice Mix (Hawaij)
- 2 ½ tablespoon cumin powder
- 2 tablespoon coriander powder
- 1 tablespoon black pepper powder
- 1 tablespoon cardamom powder
- 1 teaspoon cinnamon powder
- ½ teaspoon cloves powder
- 1 tablespoon turmeric powder
- ½ teaspoon red chili powder Optional
For the chicken
- 1 chicken with skin cut in half
- 2 teaspoons Yemeni mix spice
- Salt to taste
- 2 tablespoon melted butter
For the rice
- 1 onion chopped
- 1 tomato chopped
- 1 green chili
- 3 tablespoon olive oil
- 1 ½ teaspoon Yemeni mix spice
- 1 cup Basmati rice washed and soaked
- 2 ½ cups boiling water Read the notes
- 2 teaspoon Salt, or to taste
- ½ cup Raisins and sliced almonds for garnish (optional)
Instructions
For the spice
- Mix them all up and keep in airtight container.
For the chicken
- Season the chicken with salt. Mix butter with 2 teaspoons from the spice mix and brush the chicken. Cover and refrigerate for 10 minutes. You can skip the 10 minutes if you don't have much time.
- Preheat oven to 190C/375F. Cover the chicken with aluminum foil and bake for 35 minutes. Remove the foil and bake for 25 minutes. If the chicken is bigger you will need to bake it a little longer. Keep aside.
For the rice
- In a pan add the olive oil, when hot add the onion and fry until translucent.
- Add the tomatoes and green chili, stir on medium heat for 4 minutes.
- Add the Yemeni spice mix, stir for two minutes. Pour the water and season with salt.
- When the water comes to a boil, add the rice. When it starts to boil again, cover tightly. Heat should turned down to the lowest.
- After 15 minutes, uncover the rice and gently stir, just to bring the bottom rice to the top. Cover tightly and cook for another 15-17 minutes.
- When serving, place the chicken on top of the rice and garnish with almonds and raisins.
Video
Notes
- Depending on the weight of the chicken, it might take longer to cook in the oven.
- If you want to use more spices on the chicken, add a tablespoon and a half to the melted butter and then brush the chicken.
- It’s best to use Basmati rice in mandi recipes, but you can get good results using parboiled rice or short-grain rice.
- You can use 2 cups of boiling water for cooking the rice if you want it to have a bite.
- Every rice brand is different; you may not need to cook the rice for a further 16 to 17 minutes.
- This post was published in 2016 but is updated with more text, new photos, and a video.
I love that how flavorful this chicken is!! All those spices – omg I can’t wait to try this out!!
Thanks Ami, do let me know how you like it whenever you make it 🙂
This looks amazing and what a wonderful combination of spices. It must smell incredible as it cooks!
Oh yes, the spice mix is just amazing!
This looks like a wonderful chicken dish. The chicken and rice sound like they would have a lot of flavor.
Thanks Dawn 🙂
It looks fingerlickingly delicious. I have to try that spice rub.
It’s amazing how every country has its own unique blend of spices, but I think you’ll like it 🙂
I loved this recipe! I cheated a bit and got the open Mandi mix you get here in the UAE. Added a few of your recommendations and followed the rest of the recipe. Came out perfect! In the add I gave it a little coal smoke to it too.
Thanks for sharing!
Thanks for sharing your feedback Hiba, glad you liked the recipe 🙂
I made this the other day. I love sauteed vs raw veggies in my rice dishes so I sauteed the green chili peppers, onions, and the yellow bell peppers (ran out of chili peppers). I also added shredded fresh carrots and the raisins to the rice when I added the broth so they were cooked together. Lastly I decided to top it with some sauteed onions with a side of plain yogurt. The family loved it! The only thing that would have made it better would have been if I had been able to top it with sauteed almonds.
This chicken looks amazing, look at this perfectly browned skin! I can almost smell the spices just by looking at it!
Thanks Melanie, hope you give it a try 🙂
Hi Munaty… I tried your chicken mandi recipe and turned out perfectly yummy.
Wow! Thanks for trying my recipe and I’m glad that your family loved it 🙂
Hi
I tried your recipe and it came out yum. Except that I shallow fried the chicken since I couldn’t bake it and it was very dry inside. Maybe baking it would had made the chicken more tender and delicious.
Thank you for the recipe, it’s amazing.
Thanks for trying my recipe 🙂 … When frying the chicken make sure to fry the breast part first since it takes less time to cook and keep the heat medium high. Hope it turns better next time!
Flavours were really good. 1 1/2 cups of water to every cup of rice in my opinion, a little less cooking time as well. Followed the recipe, despite my suspicions and the rice (basmati) hmm was very sticky/clumpy.
Hi Alex, thanks for trying my recipe and for the feedback. I agree with you, some basmati rice brands require less water. If you are using a brand for long time you’ll know how much water it will need, so go by the measurement that worked for you. Also if you soak the rice for long time it will take lesser time to cook. I’m glad you shared your experience, it will help other readers too 🙂
soo delicious recipe i must try this one thanks for sharing keep it up dear
Hi
Can you tell me any good brand of Mandi spice available in stores? I am in Dubai.
Recipe and pic looks yummy and I will try it soon after getting hold of the mandi spice.
Thanks
Hi Sameera! I always mix the spices at home. I’m not aware of any good Mandi spice mix in Dubai!
Girl! I have made this recipe about 10 times. My mother who is an excellent cook even asked me for it! We made it when we invited friends over and it was a huge hit! I followed the recipe exactly the way you posted it, no changes because idk better lol but seriously this recipe is the best! I even made extra spice mix so I can make it faster whenever I have chicken on hand!
Hi Eman! Thanks for your feedback you just made my day. I’m happy that you and your family enjoy this recipe 🙂
Hi,
I really enjoyed this dish. I skipped out for the chicken and had ribs on the side. I’m having it again tonight. It’s been about a month since I made it.
Definitely a five-star winner.
Best Regards,
Becky
Hi Becky, Thanks a lot for your feedback 🙂
Love it and easy to make.
Thank you so much 😊