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Home » Main Meals

Yemeni Chicken Mandi - Arabian Style Baked Chicken Rice Meal

Published: Feb 19, 2022 · Modified: Feb 19, 2022 by munatycooking · This post may contain affiliate links ·

Recipe Video

Yemeni Chicken Mandi is a traditional and super popular Arabian dish where you carefully cook the chicken, rice and spices to create a perfectly seasoned and aromatic dish. Mandi is packed with flavor and is truly a wholesome dish that your family is going to love!

Chicken Mandi served on a plate.

What is Chicken Mandi?

Yemen is a beautiful country, and its people are generous and kind. It is called (Al Yaman Al Saeed) which means Happy Yemen.

Unfortunately, Yemen is not happy right now, not with all the killing that’s taking place there, but I thought in celebration of the kindness of its people and the beauty of that country, let me share with you a delicious and popular Yemeni delight Chicken Mandi Recipe.

Chicken Mandi is aromatic and perfectly seasoned chicken and rice meal. The flavor is unlike anything you would have tried before and is definitely something you need to make at least once in your life (but trust me you’ll end up making it all the time!).

Mandi means ‘dew’ in the Arabic language, which lends to the dewy, juicy texture of the chicken once it’s cooked.

It is by far one of the most popular Arabian dishes around the world, and you’ll find it in many restaurants globally as well! It’s also popular in many Arab countries as well. There are so many Arabian rice dishes that we know of, but Chicken Mandi is one of the most special ones out there for sure.

If you would like to cook an Arabian meal, then try this Yemeni Chicken Mandi. Follow my recipe to make your own great tasting chicken meal at home.

How is Mandi Traditionally Prepared?

Mandi is traditionally cooked under the ground. In Yemen, they dig a hole in the ground, fill it with hot coals and place a big pan of mandi on top, cover the hole with sand and leave it slowly cook for hours. It gives the dish a delicious smoky flavor. This underground tandoor oven is known as Taboon.

As you can imagine, this is an elaborate and strenuous technique to cook this beautiful dish. For this reason, Chicken Mandi is usually served on special occasions such as weddings and Eid.

But don’t worry, I will not ask you to ruin your backyard to make mandi.

There is a simple way to make it, although, no one can beat the taste of underground cooked Yemeni Chicken Mandi, but we are going to use the stove and oven. The method I’ll teach you in the recipe will replicate the dewy, juicy texture for the chicken in the easiest way possible at home!

There are three main components to this recipe: a special Yemeni spice blend, marinated and baked chicken, and beautiful mandi rice.

As I just mentioned, this recipe is known for a special Yemeni spice mix, which we will use to marinate the chicken. Then we’ll make the Mandi rice using basmati rice and some other delicious ingredients. Trust me, this dish is one of a kind!

Baked chicken over seasoned and cooked fluffy rice.

What is Hawaij Mandi Spice Mix?

Hawaij means “The things you need” or simply "Things" in Arabic. This is the special Yemeni spice mix that is used to make Chicken Mandi. You don’t need to roast whole spices and grind them for it; if you have spices in powder form, just mix them all up!

Here are the spices you’ll need to make this delicious mandi spice blend:

  • Cumin Powder: Cumin has got to be one of my favorite spices! And it adds such a beautiful flavor to this recipe. I’ve chosen ground cumin powder, but you can also use cumin seeds. Just roast them and grind them before using it in the Hawaij spice mix.
  • Coriander Powder: This spice adds a beautiful aroma to the dish and is subtle, yet perfect. Like mentioned above, I’ve gone for ground coriander, but you can also roast some coriander seeds and then grind it to a fine powder if that’s what you have at home.
  • Black Pepper Powder: This adds a nice little kick to the dish and is an essential part of this spice blend.
  • Cardamom Powder: A beautiful aromatic spice, it’ll add that something special to your dish!
  • Cinnamon Powder: I’ve again gone for ground cinnamon, since most of us have it readily at home. But you can also grind a cinnamon stick to a fine powder form.
  • Cloves Powder: Another delicious aromatic that you’ll love in the final dish!
  • Turmeric Powder: Not only will this add an amazing flavor to your recipe, but it will also give a beautiful color to the chicken!
  • Red Chili Powder (Optional): You can add half teaspoon of red chili powder for an added kick if you like, but this is totally optional!

You might come across recipes that use other spices such as ginger powder, nutmeg, bay leaves and saffron in this dish, but it’s definitely not required or what’s traditionally used. Stick to my recipe, and you’ll have the most perfect Chicken Mandi at home in no time!

Overhead shot of chicken mandi.

How to Make Yemeni Chicken Mandi at Home

Step One - Make the Yemeni Spice Mix:

Combine the Mandi Spice (Hawaij): Start off by mixing all the Hawaij spices together and store them in an airtight container. You won’t need all of it, and it’ll store well for up to 6 months if you’re using ground spices like I have used in this recipe.

Step Two - Make the Mandi Chicken:

Marinate the Chicken: Start off by seasoning the chicken with salt. Next, mix butter with the Hawaij spice blend and brush it on the chicken. Set the marinated chicken aside for 10 mins.

Bake the Marinated Chicken: Next, preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Cover the chicken with aluminium foil and bake for 35 minutes. After that, remove the foil and bake for an additional 25 minutes. You may bake the chicken longer if the chicken is bigger in size.

Step Three - Make the Mandi Rice:

Fry onions: Start off by taking a pot and heat some olive oil in it. Now add onions and fry them until they’re translucent.

Add tomatoes and green chilis: Add the tomatoes and green chilli, stir on medium heat for 4 minutes.

Adding Hawaij Spice Mix: Now add the Hawaij (Yemeni spice blend), and stir for two minutes. Then pour water into the pot and season with salt.

Cook the rice: Once the water has come to a boil, add the rice. When it starts to boil again, cover tightly. Reduce the heat to the lowest possible.

Stir the rice: 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.

Ready to serve: When serving, place the chicken on top of the rice and garnish it with almonds and raisins.

Other Recipes You'll Love

  • Kunafa with Cream Arabian Dessert: What to have after this delicious Chicken Mandi meal? A delicious Arabian dessert of course! Kunafa is a traditional Arabic dessert made from Phyllo dough filled with either pastry cream or sweet Arabic cheese, you’re going to love it!
  • Arayes Pita Bread Stuffed with Lamb Meat: Looking for a great Middle Eastern appetizer? I have you covered! Try my delicious Arayes recipe, which is a beautiful pita bread stuffed with seasoned ground lamb meat.
  • Arabian Lamb Stew: Craving a delicious stew? Try my Arabian Lamb stew recipe (also known as Saloonat Laham in Arabic). This is a super popular dish that’s cooked three to four times a week in most Arab households! You can’t get bored of this one, trust me!
Learn how to make chicken and rice the Yemeni way called (Mandi).

small image of chicken mandi - 2022

Yemeni Chicken Mandi

Chicken Mandi is an aromatic and delicious Yemeni dish that’s popular in all Arab countries, and for a good reason! Here’s the easiest method to make it at home!
4.05 from 21 votes
Print Rate
Course: Main Meal
Cuisine: Yemen
Keyword: chicken mandi
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 3 people
Calories: 455kcal
Author: Muna Kenny

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 long grain rice – Basmati is the best Washed and soaked
  • 2 ½ cups boiling water Read the notes
  • 2 teaspoon Salt, or to taste
  • 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 a longer time 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 making mandi recipe, but you can get good results using parboiled rice or short grain rice.
  • You can use 2 cups of boiling water to cook the rice if you want it to have a bite to it.
  • This post was published in 2016 but is updated with more text, new photos, and a video.

Nutrition

Serving: 1 Serving | Calories: 455kcal | Carbohydrates: 57g | Protein: 24g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!

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Reader Interactions

Comments

  1. Ami@NaiveCookCooks

    February 04, 2016 at 4:05 pm

    5 stars
    I love that how flavorful this chicken is!! All those spices - omg I can't wait to try this out!!

    Reply
    • munatycooking

      February 05, 2016 at 5:37 am

      Thanks Ami, do let me know how you like it whenever you make it 🙂

      Reply
  2. Chris Scheuer

    February 04, 2016 at 4:16 pm

    This looks amazing and what a wonderful combination of spices. It must smell incredible as it cooks!

    Reply
    • munatycooking

      February 05, 2016 at 5:36 am

      Oh yes, the spice mix is just amazing!

      Reply
  3. Dawn @ Words Of Deliciousness

    February 04, 2016 at 10:42 pm

    5 stars
    This looks like a wonderful chicken dish. The chicken and rice sound like they would have a lot of flavor.

    Reply
    • munatycooking

      February 05, 2016 at 5:35 am

      Thanks Dawn 🙂

      Reply
  4. Angie@Angie's Recipes

    February 05, 2016 at 12:38 am

    It looks fingerlickingly delicious. I have to try that spice rub.

    Reply
    • munatycooking

      February 05, 2016 at 5:34 am

      It's amazing how every country has its own unique blend of spices, but I think you'll like it 🙂

      Reply
      • Hiba

        June 10, 2018 at 12:11 pm

        5 stars
        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!

        Reply
        • munatycooking

          June 10, 2018 at 1:47 pm

          Thanks for sharing your feedback Hiba, glad you liked the recipe 🙂

          Reply
          • Karla

            September 27, 2019 at 8:29 pm

            5 stars
            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.

  5. Melanie @ Melanie Cooks

    February 05, 2016 at 1:48 pm

    5 stars
    This chicken looks amazing, look at this perfectly browned skin! I can almost smell the spices just by looking at it!

    Reply
    • munatycooking

      February 06, 2016 at 10:29 am

      Thanks Melanie, hope you give it a try 🙂

      Reply
  6. Citra Kale @Citra's Home Diary

    May 07, 2016 at 5:45 am

    Hi Munaty... I tried your chicken mandi recipe and turned out perfectly yummy. My husband and my kid love it. Thx for the recipe. Please do visit my chicken mandi using your easy recipe. http://myhomediaryinturkey.blogspot.com.tr/2016/05/yemeni-chicken-mandi-recipe.html

    Reply
    • munatycooking

      May 08, 2016 at 9:09 am

      Wow! Thanks for trying my recipe and I'm glad that your family loved it 🙂

      Reply
  7. Fakiha Sultana

    July 28, 2017 at 10:56 pm

    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.

    Reply
    • munatycooking

      July 31, 2017 at 8:15 am

      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!

      Reply
  8. Alex

    December 22, 2017 at 3:15 pm

    4 stars
    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.

    Reply
    • munatycooking

      December 23, 2017 at 12:34 pm

      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 🙂

      Reply
  9. Lotus Food Gallery

    June 29, 2018 at 3:20 am

    5 stars
    soo delicious recipe i must try this one thanks for sharing keep it up dear

    Reply
  10. Sameera

    June 30, 2018 at 4:02 am

    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

    Reply
    • munatycooking

      June 30, 2018 at 7:09 am

      Hi Sameera! I always mix the spices at home. I'm not aware of any good Mandi spice mix in Dubai!

      Reply
  11. Eman

    April 18, 2019 at 10:39 pm

    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!

    Reply
    • munatycooking

      April 19, 2019 at 10:09 am

      Hi Eman! Thanks for your feedback you just made my day. I'm happy that you and your family enjoy this recipe 🙂

      Reply
  12. Becky

    October 05, 2019 at 2:06 pm

    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

    Reply
    • munatycooking

      October 06, 2019 at 7:37 am

      Hi Becky, Thanks a lot for your feedback 🙂

      Reply
  13. Theresa

    March 17, 2022 at 11:21 am

    5 stars
    Love it and easy to make.

    Reply
    • munatycooking

      March 17, 2022 at 4:15 pm

      Thank you so much 😊

      Reply

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I'm Muna, I live in the United Arab Emirates and I am a full-time food blogger, editor, food photographer, and recently a videographer. On my blog, you'll find delicious and quick-to-prepare recipes from around the world! about me!

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