If you’re looking to recreate the magic of Arabic cuisine at home, this Chicken Mandi Biryani is the perfect place to start. Known for its fragrant basmati rice, juicy oven baked chicken, and signature homemade mandi masala, this Arabic chicken rice dish is a flavor-packed meal that feels both festive and comforting. Traditionally slow-cooked underground in the Yemeni style, mandi biryani brings together warm spices like dry lemon, saffron, and whole garam masala—now adapted in this easy air fryer chicken mandi or baked chicken mandi biryani version. Whether you’re making this for a family dinner, a celebration, or a quiet indulgence, this traditional mandi recipe will transport your taste buds straight to the Middle East. Learn how to make mandi biryani at home with tender chicken and perfectly spiced rice—all in one pot!

A bite of History

Long before mandi biryani became popular in modern kitchens, the original Arabic chicken rice—Mandi—was slow-cooked in the deserts of Yemen. Whole spiced meat was roasted in underground ovens above basmati rice, letting juices drip down to naturally flavor the grain.

This traditional mandi recipe made with bold yet minimal ingredients like dry lemon, saffron, and homemade mandi masala, this dish was pure ancestral brilliance. Today’s oven baked chicken mandi or air fryer version may skip the pit, but every bite still captures that timeless, rustic essence—bringing the soul of Arabia to your table.

My Personal note

I still remember the first time I heard about Chicken Mandi—it wasn’t from a recipe book or a restaurant, but through friends in Dubai who described this Arabic chicken rice with such love and nostalgia that I knew I had to try it. The idea of meat gently roasted over fragrant basmati rice, infused with the aroma of dry lemon and homemade mandi masala, felt like a beautiful culinary story waiting to unfold in my kitchen.

Of course, I don’t have a tandoor or an underground pit oven—but I realized that a good oven baked chicken or even air fryer chicken mandi could still capture that warmth. After a few tweaks and trials, this recipe came to life—a comforting, festive, and almost magical meal that has now become a favorite at home.

This mandi biryani at home isn’t just about the spices or technique—it’s about gathering, sharing, and savoring a plate full of stories. Whether it’s a weekend indulgence or a celebratory spread, I hope it brings you as much joy as it brings to my table.

Chicken mandi Ingredients & Their Role

How to make Chicken mandi recipe, Mandi biryani

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Main CourseCuisine: Other world cuisine, Middle EastDifficulty: Medium

Servings

3

servings

Prep time

20

minutes

Cooking time

25

minutes

Marination time

4

hours

Baking time

30

minutes

Total time

1

hour 

15

minutes

Aromatic Chicken Mandi is a traditional Arabic rice dish made with oven-roasted chicken, fragrant basmati rice, and a homemade mandi masala. This homestyle version brings the smoky, spiced flavors of Yemeni mandi to your kitchen—perfect for festive meals or weekend feasts.

INGREDIENTS FOR CHICKEN MANDI MANDI MASALA

• FOR MANDI MASALA:

• 1½ teaspoon, Coriander seeds

• 5 nos. Cloves

• 4 pods Cardamom (green)

• 1/4 pc Nutmeg (grated or chunk)

• 1 teaspoon, Black Peppercorn

• ½ stick Cinnamon stick

• ½ teaspoon, Cumin seeds

• 2 small chunks, Dry lemon (small chunks)

• Ingredients to add after roasting before grinding:

• Saffton strands – few

• ¼ teaspoon, Garlic powder

• ¼ teaspoon, Ginger powder

• ¼ teaspoon, Turmeric powder

• FOR RICE:

• 2 cups, Basmati rice

• 1 tablespoon, Mandi masala

• 1 nos. Onion (medium sized)

• 1 teaspoon, Ginger garlic paste

• 3 ½ cups, Water

• 4 nos, Cloves

• 3 pods, Cardamom

• 1 nos. Bay leaf

• ¼ stick, Cinnamon stick

• 2 tbsp Butter

• Saffron strands – few

• Salt – to taste

• 3 tablespoon, Nuts (cashews and almond)

• 10 nos, Raisins

• FOR CHICKEN MARINATION

• 6 nos. Chicken drumstick

• 2 tablespoon, Mandi masala

• ½ to 1 teaspoon, Chili powder (optional, for color)

• Salt – to taste

• 2 tablespoon, Lemon juice

• 2 tablespoon, Oil

  
  

Directions to make Mandi biryani

• Prepare the Mandi Masala
  Heat a dry pan on low flame.
  Add all whole spices from the mandi masala ingredients list.
  Roast gently until aromatic, then turn off the heat and let them cool completely.
  Once cooled, grind them with:
  Turmeric powder
  Saffron strands
  Ginger powder
  Garlic powder
  Blend to a fine powder. (You can use a mortar and pestle at the end for a rustic touch.)
  Set the mandi masala aside.
• Marinate the Chicken
  In a bowl, add cleaned chicken drumsticks, salt, and lemon juice.
  Rub thoroughly to coat the chicken.
  Add mandi masala and oil, massage well to cover the meat.
  Add chili powder (optional, for color and a hint of heat).
  Cover and marinate for 4 to 6 hours in the refrigerator.
• Roast the Chicken
  After marination, take the chicken out and bring it to room temperature.
  Preheat oven to 400°F (200°C).
  Place the chicken on a roaster rack or on a foil-lined baking tray.
  Bake for 25 to 30 minutes, flipping halfway at the 15-minute mark.
  Once roasted, keep the chicken aside in a hot pack to stay warm.
• Prepare the Mandi Rice
  While the chicken bakes, soak basmati rice for 30 minutes.
  Heat a large deep pan or pressure cooker, add 2 tbsp butter.
  Add thinly sliced onions and sauté until golden brown.
  Reserve 1 tbsp fried onion for garnish.
  Add cloves, cardamom, bay leaf, and cinnamon stick.
  When aromatic, stir in ginger garlic paste and sauté well.
  Add ½ tsp mandi masala, mix thoroughly.
  Pour in 3½ cups of water, a few saffron strands, and salt to taste.
  Let it come to a rolling boil, then add the soaked rice.
  Cover and cook:
  5 minutes on high flame
  10–12 minutes on low flame
  (If using a pressure cooker, don’t place the weight/whistle.)
  Once cooked, fluff the rice gently and set aside.
• Prepare Nut Garnish
  In a small pan, heat 1 tbsp butter.
  Add chopped almonds, cashews, and raisins.
  Roast until golden and fragrant.
  Pour the roasted nuts over the cooked rice.
  
• Assemble and Serve
  Spread the fragrant mandi rice onto a large serving platter.
  Place the roasted chicken drumsticks on top.
  Garnish with the reserved fried onions.
  Serve hot with Arabic tomato chutney or raita for the full experience.

Notes

• * 1 cup = 250 ml

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HOW TO MAKE CHICKEN MANDI/ MANDI BIRYANI WITH STEP BY STEP IMAGES

• For mandi masala heat a pan and dry roast all the ingredients in low flame mentioned under mandi masala ingredients list. When aromatic put off the flame and allow the ingredients to cool down. When the ingredients are cooled down transfer the dry roasted ingredients to a blender along with some turmeric, saffron strands, ginger powder and garlic powder. Grind all these into fine powder. I used my motor pestle too for some additional flavor. Keep this masala powder aside.
• In a bowl add cleaned chicken drumstick, salt and lemon juice. Rub it the chicken pieces thoroughly. Now to this chicken drumstick rub the mandi masala and oil thoroughly. I used some chili powder for little spiciness and color but if you don’t like you can skip it. Marinate the chicken for 4 to 6 hours.
• After 4 to 6 hours remove the marinated chicken from refrigerator and keep it aside. Wash and soak basmati rice in water for 30 minutes. Preheat oven at 400F. Now on a roaster rack place the chicken drumstick / arrange the marinated chicken on a baking tray covered with foil. Now place the marinated chicken drumstick in the preheated oven and bake for 25 to 30 minutes with a flip after 15 minutes for best results. After 30 minutes remove the chicken from oven and keep it aside in a hot pack.
• I cooked rice simultaneously so less time will be wasted. Heat a pan/ pressure cooker to it add 2 tbsp butter, then add thin sliced onions. Saute it until golden brown. Remove a tbsp of fried onion for garnish. Now to the fried onions add cloves, cardamom, bay leaf and cinnamon stick. When aromatic add ginger garlic paste and saute well.
• Now add ½ tsp mandi masala and mix well. Now add 3 ½ cups of water, saffron strands and salt. Mix well and let the mixture boil well.
• When the mixture boils well add the soaked rice. Close the cooker lid/ pan and cook without whistle for 5 minutes in high flame and 10 to 12 minutes in low flame. After 12 minutes put off the flame and check if rice is done. Keep the cooked rice aside. If using pressure cooker with whistle cook 2 cups rice: 2 cups water for 3 whistles without any soaking.
• Now heat a tbsp butter in a small pan to it add chopped almonds, cashews and raisins. Roast it well. Put off the flame and pour it over the cooked rice. Now add the rice in a place then place the roasted chicken onto the rice plate and serve it with Arabic tomato chutney.