30-Minute Mandi Style Chicken and Rice

A quick and easy Mandi-style chicken and rice that’s incredibly flavorful, aromatic, and perfect for a delicious family dinner. This simplified version gives you all the warm spices and tender chicken of traditional Mandi in just 30 minutes.

Ingredients

For the Chicken

1 ½ lbs (700 g) chicken thighs or drumsticks
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground black pepper
½ teaspoon cinnamon
¼ teaspoon ground cardamom

For the Rice

2 cups basmati rice, rinsed and drained
1 small onion, finely chopped
2 tablespoons olive oil or butter
3 cups chicken broth
1 cinnamon stick
3 cardamom pods, lightly crushed
3 whole cloves
1 bay leaf
½ teaspoon cumin
½ teaspoon turmeric
Salt to taste

Optional Garnish

Toasted almonds or cashews
Fresh parsley or cilantro
Raisins

Instructions

Season the chicken: In a bowl, combine the salt, cumin, coriander, paprika, turmeric, black pepper, cinnamon, and cardamom. Rub the spice mixture all over the chicken.
Brown the chicken: Heat the olive oil in a large deep skillet or pot over medium-high heat. Add the chicken and cook for about 3–4 minutes per side, until nicely browned. Remove the chicken and set aside.
Cook the onion: In the same pan, add the chopped onion and cook for 2–3 minutes until softened and lightly golden.
Add the rice: Stir in the rinsed basmati rice, cinnamon stick, cardamom, cloves, bay leaf, cumin, turmeric, and a little salt. Cook for about 1 minute, stirring to coat the rice with the spices.
Add the broth: Pour in the chicken broth and bring everything to a boil.
Return the chicken: Place the browned chicken pieces on top of the rice. Cover the pan tightly with a lid, reduce the heat to low, and cook for about 15–18 minutes, or until the rice is tender and the chicken is completely cooked through.
Rest: Turn off the heat and let the dish rest, covered, for 5 minutes. Fluff the rice gently with a fork.
Serve: Transfer the rice to a serving platter and arrange the chicken on top. Garnish with toasted nuts, raisins, parsley, or cilantro if desired.

Tips

Rinsing the basmati rice helps keep the grains light and separate.
For extra flavor, use homemade or good-quality chicken broth.
Chicken thighs are especially juicy and work beautifully in this quick version.
Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
For a more traditional Mandi aroma, you can add a small piece of dried lime (loomi) while the rice cooks.