How to Make Arabian Mandi | Perfect Iftar Recipe for Ramadan

Mandi is a traditional Arabian dish, rich in flavor and perfectly suited for Iftar during Ramadan. This aromatic dish, featuring tender steamed chicken over fragrant spiced rice, is both fulfilling and nutritious, making it an excellent choice to replenish energy after fasting. Try this easy homemade recipe and bring the authentic taste of Arabian Mandi to your Iftar table!

Gather Everything You Need for a Perfect Arabian Mandi

Before you start cooking, make sure you have all the essential ingredients for the three key components of this flavorful dish: Mandi Masala, Chicken Mandi, and Mandi Rice. Here’s what you’ll need:

Mandi Masala:

• 10g Coriander seeds
• 10g Cumin
• 5g Black pepper
• 5g Star Anise
• 5g Green Cardamoms
• 5g Cinnamon
• 5g Black Cardamoms
• 5g Fennel seeds

Chicken Mandi:

• 2 tbsp Mandi Masala
• Salt (as needed)
• 2 tbsp Vinegar
• 1 tbsp Red Chili Powder
• 1 tbsp Ginger Garlic Paste
• 2 tbsp Crushed Red Chili
• 2 tbsp Lemon Juice
• 1 kg Whole Chicken
• 3 liters Hot Water

Mandi Rice:

• 4 tbsp Cooking Oil
• 2 Onions (chopped)
• 1 tbsp Ginger Garlic Paste
• 20g Raisins
• 25g Cashews
• 3 Green Chilies (chopped)
• Salt (as needed)
• 1 tbsp Cumin
• 0.5 liter Water
• 2 Chicken Stock Cubes
• 500g Soaked Rice
• 1 tsp Yellow Food Color
• 1 Ember Foil

Step-by-Step Directions to Make Arabian Mandi

Follow these simple steps to prepare a flavorful and aromatic Arabian Mandi for your Iftar:

Step 1: Prepare Mandi Masala

• Dry roast all the masala ingredients in a pan until fragrant.
• Grind into a fine powder. Mandi Masala is ready.

Step 2: Marinate & Cook the Chicken

• In a bowl, mix Mandi Masala, salt, vinegar, red chili powder, ginger garlic paste, crushed red chili, and lemon juice.
• Apply this mixture thoroughly to the whole chicken and let it marinate for 2-3 hours.
• Steam the marinated chicken for 35-40 minutes until tender.

Step 3: Cook Mandi Rice

• Heat cooking oil in a pan, then sauté onions, ginger garlic paste, raisins, cashews, green chilies, salt, and cumin.
• Add water and chicken stock cubes, let it cook for a while, and then add the soaked rice.
• Cook until the water is absorbed, then add yellow food coloring and steam for 10 minutes.

Step 4: Assemble & Serve

• Place the steamed chicken on top of the rice.
• Heat a small piece of ember, place it on foil, drizzle 1 tsp oil over it, and cover the pot for 2-3 minutes for a smoky flavor.

Serve hot with yogurt sauce or raita, and enjoy the rich, authentic taste of Arabian Mandi at Iftar!