Fly First Class From Your Kitchen

Emirates-Inspired Recipes to Live (and Dine) Like Royalty
This is the third in our exclusive Emirates recipe series.

CHICKEN MANDI

A fragrant, flavorful dish traditionally served at celebrations in the Arabian Peninsula, Chicken Mandi is known for its aromatic spices, tender meat, and smoky rice. Emirates Airlines brings this dish to life at 40,000 feet — now you can bring it to your own table.

INGREDIETS

FOR THE CHICKEN:

  • 500g chicken thighs (10 pieces, 50g each)

  • Marinade:

    • 20g red onion (chopped)

    • 2g red food colour

    • 3g black pepper (crushed)

    • 2g cardamom powder

    • 1g clove powder

    • 8g salt

    • 15g corn oil

FOR THE MANDI RICE:

  • 500g basmati rice

  • 40g red onion (chopped)

  • 1g cardamom (whole)

  • 0.5g clove (whole)

  • 0.5g cinnamon stick

  • 2g cashew nuts (roasted)

  • 3g pine seeds (roasted)

  • 12g salt

  • 40g corn oil

  • 20g Emirati ghee

  • 2g red food colour

  • 3g saffron (diluted in warm water)

  • Water — enough to cook rice

FOR THE MANDI SAUCE:

  • 30g garlic (chopped)

  • 200g red onion (chopped)

  • 13g salt

  • 4g black pepper (crushed)

  • 3g cardamom powder

  • 1g clove powder

  • 400g tomato (chopped)

  • 60g tomato paste

  • 100ml chicken stock

  • 1L water

  • 40g corn oil

CHICKEN PREPARATION

  1. Mix marinade ingredients in a bowl: onion, food colour, pepper, cardamom, clove powder, salt, and corn oil.

  2. Add chicken thighs and marinate for 4 hours in the fridge.

  3. Roast in a preheated oven at 190°C for 10 minutes, or until cooked through and slightly charred on the edges.

MANDI RICE PREPARATION

  1. In a large pot, heat corn oil and Emirati ghee over medium heat.

  2. Add chopped onion, whole spices, nuts, and seeds, and sauté until fragrant.

  3. Pour in water and bring to a boil.

  4. Add basmati rice, cover, and cook on medium heat until the rice is fluffy and done.

  5. Just before finishing, stir in diluted saffron and a touch of red food colouring for a signature golden hue.

MANDI SAUCE PREPARATION

  1. Heat corn oil in a pan over medium heat.

  2. Sauté garlic and onion until translucent.

  3. Add salt, pepper, cardamom powder, and clove powder.

  4. Lower the heat, cover, and simmer gently while stirring occasionally.

  5. Add chopped tomatoes and tomato paste, simmer until softened into a rich sauce.

  6. Pour in chicken stock and water, bring to a boil, then reduce to a gentle simmer for 15 minutes.

  7. Adjust seasoning to taste.

TO SERVE

Plate the fragrant Mandi rice, top with golden roasted chicken, and spoon over the rich sauce. Garnish with a sprinkle of pine seeds and roasted cashews.

For extra authenticity, add a touch of smoke water before serving — a signature twist used in Emirates’ onboard kitchens.

FIRST CLASS DINNING, NO PASSPORT REQUIRED

Whether you're dreaming of Dubai or simply craving a plate full of spice and soul, this Chicken Mandi delivers five-star flavor right from your own kitchen.

Stay tuned for the next dish in our Emirates-Inspired Recipe Series — and don’t forget: luxury isn’t a place. It’s a plate.

Suzanne MooreComment