Bukhari Rice with Chicken Mandi Recipe by Chef Ali Sayed

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Bukhari Rice with Chicken Mandi
Bukhari Rice with Chicken Mandi

Bukhari Rice with Chicken Mandi

Prep Time 1 hr
Cuisine Arabian
Servings 2


  • Whole Chicken- 1
  • Turmeric powder- 1tsp
  • Salt- for taste
  • Ground black pepper- pinch
  • Cumin powder- ½ tsp
  • Crushed garlic- 1tsp
  • Oil-1/4 cup
  • Celery- 1 stick
  • Onion-2pcs
  • Tomato-2pcs
  • spring onion-3pcs
  • Garlic clove-4clove
  • Black pepper-1tsp
  • Cinnamon stick- 2pcs
  • Bay leaves-2 pcs
  • Water- 1 litr
For glaze the chicken
  • Ghee- 2 tsp
  • Saffron color- pinch
  • Crushed cardamom- ¼ tsp
  • For the rice
  • Rice (washed and soaked)- 2 cup
  • Onions- 2 pcs
  • Carrot-1 pcs
  • Raisin-50gm
  • Tomato paste- 1tsp
  • Blanched tomato chop- 2 pcs
  • Cumin seed- 1/4 tsp
  • Cumin powder- 1/2 tsp
  • Ghee- 1 tsp
  • Vegetable oil- 2 tsp
  • Cinnamon stick- 1 pcs
  • Clove- 3 pcs
  • Bay leaves- 2 leaves
  • Cardamom- 3 pcs
  • The water that came out of cooking the chicken
  • Nuts for optional
  • We can smoke the chicken with charcoal to taste BBQ
  1. Wash the chicken with turmeric powder and keep soaked for half an hour
  2. Drain the water and keep the chicken aside
  3. Prepare a bed with tomato, onion, leeks, spring onion, bay leaves, black pepper, cardamom and cinnamon stick
  4. Season chicken with garlic paste, crushed black pepper, white pepper powder, salt and olive oil
  5. Arrange the chicken on the top of bed and add some water and cover properly with foil paper
  6. Preheat the oven and kept inside the oven for 45 minutes at 185*C
  1. Heat the pan in a medium high and add oil followed by carrots and raisin. Mix well until sauté, remove it to another bowl
  2. In The same pan add some ghee then add bay leaves, cardamom, cinnamon stick and clove then chopped onion. Sauté till it turned to golden color then add chopped tomato. Sauté well
  3. Add tomato paste, cumin seeds, cumin powder. Add chicken broth and salt. Bring to boil and add the rice, bring to boil. When the water reduced, sprinkle the sautéed carrots and raisin
  4. Cover it and keep 15-20 minutes in low flame.
  5. After cooking let the rice rest for 10 minutes before open
Glazing the chicken
  1. Mix the ghee with crushed cardamom, saffron and some chicken broth
  2. Brush the chicken with the mixture and bake it till its golden brown
  3. Last serve the chicken with the rice with carrots and raisin
Option: Nuts can use optional while serving
Chef Ali Sayed

Chef Ali Sayed

Chef Ali Sayed is an Internationally renowned chef, with an experience of 3 decades, He is considered as one of the best chefs across Lebanon and UAE. He is a traveler, food-stylist and food photographer. All combined together with a little crisp of fashion and sport enjoyment in his culinary world that competes against the likes of greatest Michelin Star Chefs.

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