If you’ve ever dreamed of stepping into a bustling marketplace in Sana’a, the capital of Yemen, you’ve probably imagined the intoxicating aroma of slow-cooked meats mingling with warm, earthy spices.
One dish that captures this essence better than any other is Yemeni Mandi — a fragrant, slow-roasted or stewed chicken served over buttery, spiced rice.
Today, we’re bringing that authentic experience into your kitchen with a simplified yet deeply flavorful Yemeni Mandi Chicken recipe, elevated with the rich complexity of traditional Arabian seasoning.
While we’ll be drawing inspiration from blends like RoboFood Yemeni Mandi Seasoning, this recipe stands on its own as a celebration of taste, culture, and comfort.
The Soul of Yemeni Mandi
Yemeni Mandi isn’t just food — it’s a culinary tradition passed down through generations.
The word “Mandi” comes from the Arabic word “nada,” meaning “dew,” which poetically refers to the tender, juicy meat that practically melts off the bone.
This dish is traditionally cooked in a tandir, an underground clay oven, where meats and rice slowly absorb smoke and spices for hours.
While most of us don’t have a tandir in our backyards, we can still achieve incredible depth and authenticity using accessible kitchen tools and a quality spice blend.
What sets Mandi apart from other rice and meat dishes is the balance of warm, earthy notes — coriander, cumin, cardamom, cinnamon, and cloves — with a subtle smokiness and golden turmeric hue.
The spices are not overpowering but rather envelop the dish in a cozy, aromatic embrace.
The rice is typically steamed over broth, absorbing the juices from the chicken and becoming luxuriously tender, while the meat develops a crisp, flavorful skin from a final broil or roast.
Why This Recipe Works
This version of Yemeni Mandi Chicken simplifies the traditional method without sacrificing flavor.
We’ll marinate the chicken in yogurt and our signature spice blend to tenderize and infuse it with layers of warmth.
The rice is cooked in spiced broth, layered with caramelized onions, and fluffed with delicate saffron threads.
The result?
A restaurant-worthy meal that feels like a warm hug from Yemen itself.
And while we recommend using a high-quality Yemeni Mandi seasoning (like RoboFood’s blend) for authenticity, we’ve also included a DIY spice mix option for those who love to grind their own.
Either way, this recipe will bring the richness of Arabian cuisine to your table with minimal effort and maximum impact.
Ingredients You’ll Need
Let’s dive into the components of this dish — the chicken, the rice, and the aromatic elements that tie everything together.
For the Chicken:
- 1 whole chicken (3–4 lbs), cut into serving pieces
- 1 cup plain full-fat yogurt
- 3 tablespoons Yemeni Mandi Seasoning (or homemade blend — see below)
- 1 tablespoon garlic paste
- 1 tablespoon grated ginger
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
For the Spiced Rice:
- 2 cups basmati rice, soaked for 30 minutes and drained
- 4 cups chicken broth
- 2 tablespoons ghee or butter
- 1 large onion, thinly sliced
- 1 cinnamon stick
- 3 cardamom pods, cracked
- 2 cloves
- 1 teaspoon whole coriander seeds (optional)
- 1 teaspoon Yemeni Mandi Seasoning
- A pinch of saffron threads, soaked in 2 tablespoons warm water
- Salt to taste
For Garnish:
- Fresh cilantro or parsley, chopped
- Golden raisins or fried almonds (optional)
- Lemon wedges
Creating Your Own Yemeni Mandi Seasoning (DIY Option)
If you don’t have access to a pre-made blend, you can easily make your own.
Combine the following in a small bowl:
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground turmeric
Mix well and store in an airtight container.
This blend will keep for up to 3 months and is perfect not only for Mandi but also for lamb stews, grilled meats, or even roasted vegetables.
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the yogurt, Yemeni Mandi seasoning, garlic paste, ginger, salt, lemon juice, and olive oil.
Stir until smooth.
Add the chicken pieces and coat them thoroughly.
Cover and refrigerate for at least 4 hours, preferably overnight.
The yogurt not only tenderizes the meat but also helps the spices adhere beautifully during cooking.
Step 2: Prepare the Spiced Rice Base
While the chicken marinates, heat a heavy-bottomed pot (like a Dutch oven) over medium heat.
Add the ghee and caramelize the sliced onions until golden brown — about 15 minutes.
Remove half for garnish and leave the rest in the pot.
Add the cinnamon stick, cardamom pods, cloves, coriander seeds, and a teaspoon of Mandi seasoning.
Sauté for 1 minute to release the essential oils.
Pour in the chicken broth and bring to a gentle simmer.
Add the soaked and drained basmati rice to the pot.
Stir in salt to taste.
Cover and simmer on low for 20 minutes, or until the rice is cooked and fluffy.
Once done, fluff the rice with a fork and mix in the saffron-infused water for a golden hue and floral note.
Cover again and keep warm.
Step 3: Cook the Chicken
Preheat your oven to 375°F (190°C).
Arrange the marinated chicken pieces in a baking dish, skin-side up.
Pour any remaining marinade over them.
Cover with foil and roast for 40 minutes.
Remove the foil, increase the heat to 425°F (220°C), and broil for 10–12 minutes until the skin is golden and crisp.
Alternatively, you can grill the chicken over medium heat for a slightly smoky finish.
Assembling the Mandi Platter
The beauty of Mandi lies in its presentation.
On a large serving platter, mound the spiced basmati rice in the center.
Arrange the roasted chicken pieces on top or around the edges.
Scatter the reserved caramelized onions, chopped herbs, and optional golden raisins or fried almonds over the top.
Squeeze fresh lemon juice over the chicken just before serving to brighten the flavors.
Serve hot, ideally with a side of zhug (Yemeni hot sauce) or a simple cucumber-yogurt salad to cut through the richness.
Tips for the Best Results
- Soak the rice: Soaking basmati rice removes excess starch and ensures fluffy, separate grains.
- Low and slow for rice: Cooking the rice gently in broth prevents mushiness and allows maximum flavor absorption.
- Broil for crisp skin: Don’t skip the final broil — it adds texture and visual appeal.
- Use ghee: Ghee imparts a nutty richness that butter alone can’t match, enhancing the depth of the rice.
- Rest the chicken: Let the chicken rest for 5–10 minutes after roasting to retain its juices.
Storing and Reheating
Leftover Mandi Chicken stores well in the refrigerator for up to 3 days.
Reheat gently in the oven at 325°F to preserve moisture.
The rice can be revived by steaming with a splash of broth or water.
For longer storage, freeze the chicken and rice separately in airtight containers for up to 3 months.
Cultural Notes and Variations
While chicken is the most common protein for Mandi in home kitchens, you’ll often find lamb or goat versions in Yemen, especially during celebrations.
You can easily adapt this recipe by using bone-in lamb shanks — just extend the marinating and cooking time.
Vegetarian versions also exist, using spiced cauliflower or mushrooms layered over rice.
Mandi is a communal dish, traditionally served on a large platter shared among family and guests.
The act of eating together — often with hands — strengthens bonds and honors tradition.
Try serving this meal family-style for a truly authentic experience.
Why This Recipe Deserves a Spot in Your Rotation
This Yemeni Mandi Chicken recipe brings more than just flavor to your table — it brings story, heritage, and warmth.
It’s complex enough to impress guests but simple enough for a cozy weekend dinner.
Whether you’re exploring Middle Eastern cuisine for the first time or revisiting a beloved favorite, this dish will transport you to the heart of Yemen with every bite.
And thanks to the convenience of quality spice blends like RoboFood Yemeni Mandi Seasoning, achieving authentic taste has never been easier.
The blend’s balance of warm spices takes the guesswork out of seasoning, letting you focus on technique and presentation.
Final Thoughts
Cooking is more than following instructions — it’s about connection.
With every pinch of cardamom, every golden grain of rice, you’re not just making dinner; you’re honoring a rich culinary tradition.
So light some incense (optional but encouraged), play some traditional Yemeni music, and let this Mandi Chicken become your new go-to for comfort, celebration, and everything in between.
Don’t forget to tag your creations on social media and share the joy of Yemeni flavors with your loved ones.
After all, the best dishes are meant to be enjoyed — and shared.
