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Mandi Style Chicken and Rice Recipe (Deliciously Comforting!)

Mandi Style Chicken and Rice

A heartwarming dish of chicken and rice that is easy to make and packed with flavor and nostalgia, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Mandi Style Chicken
  • 1 whole chicken about 3-4 lbs
  • 2 cups basmati rice
  • 4 cups water or chicken broth
  • 2 large onions finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons ginger minced
  • 2 tomatoes chopped
  • 2 tablespoons vegetable oil or ghee
  • 1 tablespoon Mandi spice mix or a combination of cumin, coriander, turmeric, and black pepper
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon saffron strands optional
  • 1/4 cup raisins optional
  • 1/4 cup slivered almonds or pine nuts optional
  • Fresh cilantro or parsley for garnish

Equipment

  • Large Pot

Method
 

  1. Step 1: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
  2. Step 2: In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onions and sauté until golden brown.
  3. Step 3: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  4. Step 4: Add the chopped tomatoes and cook until they soften.
  5. Step 5: Season the mixture with the Mandi spice mix and salt. Stir well and cook for another 2-3 minutes.
  6. Step 6: Add the whole chicken to the pot, ensuring it is coated with the spice mixture. Brown the chicken on all sides.
  7. Step 7: Pour in the water or chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the chicken is fully cooked.
  8. Step 8: Carefully remove the chicken from the pot and set aside. Strain the broth if desired, and return it to the pot.
  9. Step 9: Add the soaked and drained rice to the pot with the broth. If using saffron, dissolve it in a small amount of warm water and add it to the rice. Stir gently to combine.
  10. Step 10: Place the whole chicken on top of the rice. Cover the pot and cook on low heat for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
  11. Step 11: Optional: In the last few minutes of cooking, sprinkle the raisins and slivered almonds or pine nuts on top of the rice.
  12. Step 12: Once done, remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork before serving.
  13. Step 13: Serve the chicken on a large platter with the rice, garnished with fresh cilantro or parsley.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of water to keep the rice moist.