Chicken Al Faham Mandi | Alfaham Grilled Chicken Served on Aromatic Mandi Rice

Chicken Al Faham Mandi

Chicken Al Faham Mandi is a popular variant of traditional Mandi Rice.  Mandi is an aromatic – meat and rice dish, originating from Yemen. It is popular all over the Middle East, and over the last couple of decades, its popularity has transcended all over the world, especially South Asia.

Mandi can be made with Chicken, Lamb, or even seafood, but the Chicken version has a wider appeal. The Chicken in Mandi is usually cooked with the skin on, and in special underground ovens. However, it can also be made at home with an oven or without. Al faham is the Arabian style BBQ, most notably the Al faham chicken is very popular. So Chicken AlFaham Mandi, essentially replaces the traditional chicken preparation, with the deliciousness of Grilled Chicken and it proves to be a delicious combination.

The chicken may be prepared with or without a charcoal bbq, on the stove-top, or in the oven.

Scroll down for the Complete Recipe.

Chicken Al Faham Mandi | Alfaham Grilled Chicken Served on Aromatic Mandi Rice

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Watch the Video or click to read Complete Recipe – Below. 

How to make Chicken Al Faham Mandi ( No Oven) – Recipe at a glance:

• Butterfly or Prep the chicken and Marinate.
• Prepare a second Marinade and Marinate for longer.
• Prepare chicken stock
• Prepare Rice.
• Cook the marinated chicken on stove-top, bbq or oven.
• Place the cooked/grilled /baked chicken over the cooked rice.
• Smoke if desired and serve hot.

Chicken Al Faham Mandi ( No Oven)  VIDEO IN MALAYALAM HERE.

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Ingredients:

FOR THE AL FAHAM CHICKEN:

• 1 1/4 kg  /2.75 pounds Bone-in Chicken ( either a whole chicken, butterflied OR thigh and leg portions )
• 1/2 cup oil for cooking

Special Spice Blend:

• 1 1/2 Tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 stick (1 1/2 inch) Cinnamon
• 4 green cardamom
• 5 Cloves
• 1/2 tsp Black peppercorns
• 5-6 Dried red chillies (adjust according to heat)

First Marinade:

• 5 Tbsp Ginger-Garlic paste
• 1 tsp Black pepper powder
• 1 Tbsp Lime juice, freshly squeezed

Second Marinade:

• 1 small red onion (1/3 cup)
• 1 tomato
• 2 small green chillies
• 1 large handful of fresh Coriander leaves (Cilantro)
• 3/4-1 cup Thick sour yogurt (or use greek style yogurt)
• 1 tsp Kabsa Spice Mix (My recipe)
• 1/4 tsp Ground turmeric (powder)
• 2 Tbsp Olive oil
• 1  1/4 tsp Salt (or to taste)

FOR THE FRAGRANT MANDI RICE:

• 3 cups Long grain Basmati Rice
• 4 Tbsp Sunflower oil
• 4 tsp Spring Onion (white and green portion, chopped)
• 4 tsp garlic, finely chopped
• 4 tsp ginger, finely chopped
• 1 chicken stock cube
• Half of a large green Capsicum, cut into small dice
• 1-2 Bay leaf
• 1/2 tsp Kabsa Spice Mix
• 1/8 tsp Turmeric
• 1 large carrot, chopped into rounds
• 1 Loomi  (dried lime)
• 2 tsp salt

For the stock:

• The reserved bone section from butter-flying the chicken  along with some skin (chicken scraps)
• 2-3 stalks of Spring Onion
• 6 large cloves of garlic, crushed
• 3 small pieces of ginger, crushed
• 6 cups of water

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Chicken, Rice, Spices, Yoghurt, Garlic, Ginger, Chicken stock, Spring Onion, Green Chilli, Coriander leaves, Dried Lime, Salt, Oil.

EAT AND TELL!!! Let us know if you tried – Chicken Al Faham Mandi