Restaurant-Style Mandi… Made in My Home Kitchen| Yamani Mandi | ചിക്കൻ മന്തി
Ingredients
Spice blend (Mandi Masala )
2 tbsp coriander seeds
1 tbsp cumin seeds
½ tbsp black peppercorns
6 green cardamom pods
1 stick cinnamon (about 2″)
3 cloves
½ tsp nutmeg (fresh grated if possible)
½ tsp turmeric powder
1 star anise for a deeper aroma
(Dry roast the whole spices until fragrant, then cool and grind into fine powder.)
Chicken & marinade:
1 kg chicken pieces (bone-in, thighs + drumsticks are ideal for juiciness)
3 Tbsp of your freshly made mandi masala
2 Tbsp ginger-garlic paste
1 cup yogurt (helps tenderize)
1 Tbsp lemon juice
Salt to taste
1 Tbsp oil
Rice & broth:
3 cups basmati rice (rinse well and soak ~20 minutes)
Broth: Use the cooking liquid from the chicken (or make fresh brothy stock) – aim for about 5-6 cups total liquid for 3 cups rice
Ghee or clarified butter 2 Tbsp + 1 Tbsp oil
1 bay leaf
½ tsp turmeric or saffron colour for visual appeal
Salt to taste
Since I soaked the basmati rice for 20 minutes, it absorbed some water.
So instead of using 6 cups of liquid, I reduced it to 5.5 cups (broth + hot water).
💡 Perfect ratio = 1 cup rice: 1.8 cups broth
Heat a small piece of charcoal until red hot.
Place it in a metal cup or onion shell on top of rice, drizzle 1 tsp ghee, and immediately cover the pot tightly for 3–5 minutes. Remove the charcoal and cover again for an additional 5 minutes.
💡 That’s the real “kuzhi” mandi flavour — identical to restaurant smoke
Pro-Tips for Juicy, Perfect Results
Use bone-in chicken: bone adds flavour and helps retain moisture.
Marinade: Longer is better (1-2 hours minimum; overnight ideal).
Don’t overcook chicken: remove when tender, then char, to avoid drying.
Use good quality basmati, rinse and soak – ensures separate grains.
Use the broth from cooking chicken for your rice – that flavour transfer makes a big difference.
Cover the pot tightly while cooking rice – steam is important.
Smoke step adds that restaurant-smoky aroma, which many home versions skip.
Garnish adds texture & flavour contrast: crispy onions, nuts, fresh herbs.
🛒 Products I Used (Affiliate Links):
Basmati Rice – [https://amzn.to/4ory06A)
Charcoal for Smoke – https://amzn.to/4pOsNqN
Heat-Proof Bowl for Dhum –
Meat Thermometer – [https://amzn.to/48L8k07]
Salt & Pepper Set -https://amzn.to/48ds8sR
Cutting Board – https://amzn.to/3KwunOK
Silicone Brush – https://amzn.to/4opdYK9
Disclosure: This video contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.