Chicken Mandi
This Indian chicken builds chicken, basmati rice and green chilli into a comforting meal you can have ready in about 85 minutes. You'll find the full ingredient list (with a scaler to change the servings), 10 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 10 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.
- Rinse and soak basmati rice 20–30 minutes.
- In a large pot, heat ghee/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1–2 min.
- Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.
- Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.
- Remove chicken; measure remaining liquid and add soaked rice. Bring to a boil, then reduce heat, cover and cook rice until almost done.
- Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.
- (Optional) For authentic smoky aroma: heat a small charcoal until red hot, place it on a small foil cup in the centre of the pot, add a tsp of butter/oil on the coal then cover immediately to trap smoke for 5–10 minutes.
- Remove coal.
- Garnish with fried onions, chopped coriander and serve with chutney or raita.
You'll use: Frying pan / skillet · Large pot · Saucepan · Steamer
What to serve with Chicken Mandi
- Dal fry Vegetarian
- Lamb Biryani Lamb
- Baingan Bharta Vegetarian
- Lamb Rogan josh Lamb
Tips & common questions
How long does Chicken Mandi take to make?
About 85 minutes from start to finish — an estimate based on the 10 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Chicken Mandi via TheMealDB (open database). Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.