Yemeni Mandi Spatchcock Chicken

Juicy Mandi-marinated spatchcock chicken, fragrant basmati rice infused with homemade stock and a traditional charcoal smoke finish make this Spatchcock Chicken a true showstopper. Inspired by the famous Yemeni dish, this recipe recreates the flavours of authentic Mandi at home using simple equipment and easy-to-follow steps.

The chicken is roasted over a pot of aromatics, allowing the juices to flavour the stock below. That stock is then used to cook the rice, creating layers of flavour throughout the dish. Finished with smoky charcoal and served with fresh red or green zhoug, this is the kind of meal that instantly transports you to the Arabian Peninsula.

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• Make Ahead
• Storage
• What To Serve With Mandi
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Snapshot

Serves: 4-6 | Prep: 20 min (+ 2 hr marinade) | Cook: 1 hr 15 min

Summary:
 Saffron-spiced spatchcock chicken is roasted over an aromatic stock, then served on basmati rice cooked in that stock. Finished with charcoal smoke and a fresh green zhoug or shatta sauce.

Key Flavours:
 Saffron, Cardamom, Dried Lime (Loomi), Garlic and Lemon.

Quick Method:

• Marinate chicken with saffron, garlic, lemon, and spices.
• Roast over a stock pot for 45 minutes.
• Use the resulting stock to cook spiced basmati rice.
• Place chicken on rice and smoke with hot charcoal for 7 minutes.
• Serve with red or green zhoug.

Don't Skip:


• ✓ Saffron

• ✓ Stock-cooked rice
• 
✓ Charcoal smoke finish

• ✓ Dried lime (loomi)

What is Mandi?

Mandi is a traditional rice and meat dish originating from the Hadhramaut region of Yemen. It has become one of the most popular dishes throughout Saudi Arabia, the UAE and the wider Gulf region.

Traditionally, Mandi is cooked in a special underground clay oven where meat is suspended above rice. As the meat cooks, its juices drip down into the rice, flavouring it naturally. The enclosed cooking environment also creates the distinctive smoky flavour associated with the dish.

While most home cooks don't have access to traditional Mandi ovens, this recipe recreates those flavours by roasting chicken above a stock pot, using the resulting stock to cook the rice and finishing everything with charcoal smoke.

Why You'll Love This Recipe

• Easier than traditional Mandi but packed with authentic flavour.
• Tender, juicy chicken thanks to the saffron-spiced marinade.
• Rice cooked in homemade stock for maximum flavour.
• Charcoal smoke creates restaurant-style results.
• Perfect for entertaining and family gatherings.
• Naturally gluten-free.
• A complete meal served on one impressive platter.

The Secret To Great Mandi

Unlike Biryani, Mandi isn't heavily spiced. The flavours are more delicate and balanced. The three most important elements are:

• Properly marinated meat.
• Fragrant stock-infused rice.
• A smoky finish.

Together they create the unmistakable flavour profile that makes Mandi unique.

Ingredient Notes

Mandi uses a handful of ingredients that may be unfamiliar if you're new to Gulf cooking. Whilst some substitutions are possible, ingredients like saffron, cardamom and dried lime are key to achieving authentic flavour.

Whole Chicken
A spatchcock chicken cooks faster and more evenly than a whole bird. It also allows more marinade to coat the meat.

Coriander Seeds
These provide citrusy warmth and form one of the key flavour foundations of the marinade.

Cumin Seeds
Cumin adds earthy depth and balances the brightness of the coriander.

Cloves
Used in both the marinade and stock, cloves add warmth and subtle sweetness.

Black Peppercorns
Whole peppercorns provide gentle heat and more rounded flavour than pre-ground pepper.

Onion
The onion adds sweetness and aroma.

Green Chillies
Green chillies bring freshness and mild heat. Adjust according to preference.

Saffron
One of the defining flavours of Mandi. Saffron contributes aroma, colour and depth. Whilst the recipe will work without it, saffron is highly recommended.

Garlic
Used generously throughout the recipe to add savoury depth.

Lemon
Fresh lemon juice balances the richness of the chicken whilst helping tenderise the meat.

Smoked Paprika
Adds smoke, colour and mild sweetness without excessive heat.

Ground Coriander and Ground Cumin
These reinforce the whole spices and help create an evenly flavoured marinade.

Allspice
Provides warmth and complexity and is commonly used in Middle Eastern spice blends.

Turmeric
Adds subtle earthiness and enhances the colour of the marinade.

Cardamom
One of the most important spices in Mandi. Cardamom gives the dish its distinctive fragrance.

Cinnamon
Adds warmth and depth to both the stock and rice.

Bay Leaf
Provides subtle savoury complexity.

Basmati Rice
Long-grain basmati rice is traditional and produces the fluffy texture associated with Mandi.

Ghee
Ghee adds richness and carries the aromatic spices through the rice.

Garlic
Garlic works beautifully with the spices.

Dried Lime (Loomi)
Loomi is one of the signature ingredients in Gulf cuisine.
It provides a unique citrusy, earthy flavour that cannot fully be replicated.
Most Middle Eastern supermarkets stock dried lime.

Charcoal
The charcoal smoking step creates the authentic smoky aroma associated with traditional Mandi.

How To Spatchcock A Chicken

• Place the chicken breast-side down.
• Using kitchen shears, cut along both sides of the backbone.
• Remove the backbone.
• Turn the chicken over.
• Press firmly on the breastbone until flattened.

This helps the chicken cook evenly and reduces cooking time.

How To Make Mandi Spatchcock Chicken

Step 1 - Prepare The Marinade

Start by placing all of the spices for the blend, in a small pan and toast on medium heat for 1-2 minutes. Shake the pan occasionally as they can burn.
Place in a spice/coffee grinder and grind to form a fine powder.



Add remaining ingredients for the chicken marinade to the spice mixture and mix together to create a paste. 
Slather the paste onto the chicken and massage in well. Get some under the skin too.

Place the marinated chickening the fridge to marinade overnight. If you don't have the time, marinate for 30 mins to 1 hour.

Step 2 - Prepare The Stock Pot

Add Oil to the pot. Once hot, add Cardamom Pods, Cinnamon, Cloves and Bay Leaf.
Cook the spices in the oil on medium heat for a few seconds.
Add water. Bring to a boil. 


Step 3 - Cook The Chicken

Place a steaming rack on the pot. Place the marinated chicken on the steaming rack.
Close the pot lid and steam the chicken for 50 minutes on medium heat. Check it every 10 minutes to ensure there is enough water and top it up if not.
Remove the chicken (save the stock) when cooked through and place on an oven baking tray.
Make the basting oil by combining the ingredients and brush the top of the chicken with it.
Bake for 20 mins at 200c. Grill on high for 5 minutes until golden brown. Remove and keep warm.

Step 4 - Cook The Rice

Add Oil and ghee to a large pot over medium high heat. Add the onions in and cook for 10-15 minutes till golden brown.
Wash the rice really well multiple times until the water runs clear.
Strain the broth that was used to steam the chicken. Using a measuring cup, measure out how much broth you have and add to it some water (if required) to get exactly 4 cups of liquid
Pour the liquid back into the same pot.
Add crushed Green chilli, Saffron, Garlic, Dried Limes, Cardamom Pods, Cinnamon Stick, Black Pepper, Ground Cumin, Ground Coriander, Cloves, Bay Leaves and Salt. Allow it to come to a boil.
Add the rice to the broth and stir a few times to combine. Allow it to come to a boil uncovered for a few minutes on medium heat.
Once bubbling, place a paper towel on top of the pot and then close the lid. Lower the heat to medium low and allow it to cook for 20 minutes, undisturbed.
After 20 minutes, turn the heat off and fluff with a fork. Close the lid and allow it to stand for 10 minutes.


Step 5 - Make The Zhoug

Blend together Coriander, Tomatoes, Garlic, Lemon juice, Green chillies and Salt. Serve alongside the chicken and rice.

Step 6 - Assemble

In a large platter, layer the Rice.
Add the chicken, then add Fried Onions, Raisins and Almonds and Coriander or Parsley.

Optional - Smoke Mandi

Heat charcoal until glowing red. Place into a small foil cup and sit it inside the pot. Drizzle over ½ teaspoon ghee. Immediately cover with a lid. Leave for 7 minutes.

Serve with a side of Salad, Yoghurt and Yemeni Zhoug and enjoy!



Expert Tips

• Marinate overnight for even better flavour.
• Don't skip soaking the rice.
• Use good quality saffron.
• Keep the smoke time short to avoid bitterness.
• Rest the chicken for 10 minutes before serving.
• Use homemade charcoal rather than instant-light charcoal if possible.
• Reserve every drop of stock for the rice.

Recipe Testing Notes

This recipe went through several rounds of testing before arriving at the final version.

What Worked

Roasting The Chicken Above The Stock
This proved to be the closest home-cooking method to traditional Mandi. The resulting stock was intensely flavoured and produced noticeably better rice.

Spatchcocking The Chicken
A whole chicken cooked unevenly and required longer cooking times. Spatchcocking solved both problems.

Saffron Butter Baste
Adding saffron butter towards the end improved both flavour and colour.

Charcoal Smoking
The final smoking step transformed the dish and added the signature Mandi aroma.

What Didn't Work

Short Marination
Anything under two hours lacked depth of flavour.

Plain Water Rice
Rice cooked entirely in water tasted noticeably flatter than rice cooked using stock.

Too Much Saffron
Early tests used considerably more saffron which overwhelmed the other spices.

Skipping The Smoke
The dish was still delicious but lacked the characteristic Mandi flavour.

Troubleshooting

My Rice Is Mushy
Too much liquid or overcooking is usually the cause. Use aged basmati rice and measure liquids carefully.

My Chicken Isn't Browning
Finish under a grill for a few minutes after basting.

My Rice Lacks Flavour
Make sure you're using the stock created during the chicken cooking stage.

My Smoke Tastes Bitter
The charcoal likely smoked for too long. Seven minutes is usually sufficient.

Variations

Lamb Mandi
Replace the chicken with lamb shoulder or leg and increase cooking time.

Chicken Pieces
Bone-in chicken thighs work particularly well.

Extra Spicy Mandi
Increase the chillies and serve with shatta or zhoug.

Make Ahead

The chicken can be marinated up to 24 hours in advance. The zhoug can be prepared a day ahead and stored in the fridge.
Rice is best cooked fresh.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating

Reheat gently with a splash of water to prevent the rice drying out.

Freezing

Freeze the rice and chicken separately for up to 3 months.
Defrost overnight before reheating.

What To Serve With Mandi

• Green Zhoug
• Arabic Salad
• Cucumber Yoghurt
• Pickled Chillies
• Fresh Lemon Wedges
• Mint Yoghurt Sauce

Frequently Asked Questions

What is the difference between Mandi and Biryani?

Biryani tends to be more heavily spiced and layered. Mandi focuses on fragrant rice, smoky flavours and the natural flavour of the meat.

Can I make Mandi without charcoal?

Yes. The dish will still be delicious but won't have the traditional smoky aroma.

Which ingredients are essential for authentic Mandi?

Saffron, dried lime (loomi), cardamom and the charcoal smoking step contribute significantly to authentic flavour.

What is loomi?

Loomi is dried lime, a staple ingredient throughout Gulf cuisine. Read more about it in this Persian Pantry staples post.

Can I marinate the chicken overnight?

Absolutely. Overnight marination often produces even better flavour.

Can I use chicken pieces instead?

Yes. Bone-in thighs work particularly well.

What rice is best for Mandi?

Long-grain aged basmati rice.

How do I know when the chicken is cooked?

The thickest part of the thigh should register 75°C on an instant-read thermometer.

Can I prepare Mandi in advance?

You can marinate the chicken and prepare the zhoug ahead of time, but the rice is best cooked fresh.

More Middle Eastern Recipes

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Chicken Shawarma

Shish Tawook

Chicken Kabsa

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