Kanthari Al Faham Mandi
Kanthari Al Faham Mandi
Chicken Al Faham Mandi is a popular variant of traditional Mandi Rice. Kanthari Alfaham Mandi is another variation using hot birdseye chilies (Kanthari). 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 in South Asia.
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. This recipe is a quick re-do of my popular recipe Chicken Alfaham Mandi, it is just made spicier with the Kanthari chilies, and lots of people love this version.
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.
Kanthari Al Faham Mandi
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Recipe Name: Kanthari Chicken Al Faham Mandi
Recipe Type: Rice/ Chicken/ Arabian
Author: Shana @ RecipesareSimple
Prep time:
Cook time: 35
Marination Time: 4 hours- overnight
Total time:
Yield: (5-6 servings )
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Watch the Video or click to read Complete Recipe – Below.
How to make Kanthari Chicken Al Faham Mandi – 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.
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Ingredients:
FOR THE KANTHARI AL FAHAM CHICKEN:
- 1 1/2 kg Bone-in Chicken ( either a whole chicken, butterflied OR thigh and leg portions )
- 1/2 cup oil for cooking
Special Spice Blend:
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- 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
First Marinade:
- 5 Tbsp Ginger-Garlic paste
- 1 Â tsp Black pepper powder
- 1 Tbsp Lime juice, freshly squeezed
Second Marinade:
- 30-40 small green birdseye chilli (Kanthari mulaku)
- 1 small red onion (1/3 cup)
- 1 tomato
- 1 large handful of fresh Coriander leaves (Cilantro)
- 2-3 Tbsp fresh Mint leaves
- 1/2 cup Thick sour yogurt (or use greek style yogurt)
- 1 tsp Kabsa Spice Mix (My recipe) or any store bought
- 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
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
Same Recipe Video is available on the Recipe page⇑.
On Laptop, 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, Kanthair BirdsEye chillies, Yoghurt, Garlic, Ginger, Chicken stock, Spring Onion, Green Chilli, Coriander leaves, Dried Lime, Salt, Oil.
EAT AND TELL!!! Let us know if you tried – Kanthari Al Faham Mandi
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