What is the recipe for Mandi Biryani? What accompaniment is given along with Mandi Biryani?

Mandi Biryani Recipe


For the Marinade:

  • 1 kg chicken or lamb, cut into pieces
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp ground turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tbsp ground cardamom
  • 1 tsp ground nutmeg
  • 2 tbsp lemon juice
  • 3 tbsp yogurt
  • 4 tbsp vegetable oil

For the Rice:

  • 2 cups basmati rice, washed and soaked for 30 minutes
  • 4 cups water or chicken broth
  • 1 large onion, finely sliced
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil
  • 1 stick cinnamon
  • 4 cardamom pods
  • 4 cloves
  • 2 bay leaves
  • A pinch of saffron, soaked in 2 tbsp warm milk (optional)
  • Salt to taste

For the Cooking:

  • 2 tbsp ghee or clarified butter
  • 1 tbsp rose water (optional)


  1. Marinate the Meat:
    • Mix all the marinade ingredients in a bowl.
    • Add the chicken or lamb pieces, ensuring they are well-coated with the marinade.
    • Cover and refrigerate for at least 2 hours or overnight for better flavour.
  2. Prepare the Rice:
    • Heat oil in a large pot over medium heat.
    • Add the sliced onions and sauté until golden brown.
    • Add the minced garlic and cook for another minute.
    • Add the whole spices (cinnamon stick, cardamom pods, cloves, and bay leaves) and sauté for a few minutes until fragrant.
    • Add the soaked and drained rice to the pot and stir to coat the rice with the oil and spices.
    • Pour in the water or chicken broth, add salt to taste, and bring to a boil.
    • Once boiling, reduce the heat, cover, and let it simmer until the rice is cooked and the liquid is absorbed.
  3. Cook the Meat:
    • Preheat the oven to 180°C (350°F).
    • Heat ghee or clarified butter in an oven-safe pot or Dutch oven.
    • Add the marinated meat pieces and cook until they are browned on all sides.
    • Transfer the pot to the preheated oven and cook for about 1 hour (for chicken), 1.5 to 2 hours (for lamb), or until the meat is tender.
  4. Assemble the Mandi:
    • Once the meat is cooked, layer the cooked rice over the meat in the pot.
    • Drizzle the saffron milk (if using) and rose water (if using) over the rice.
    • Cover the pot with a tight-fitting lid or aluminium foil and return it to the oven for another 15-20 minutes to allow the flavours to meld together.
  5. Serve:
    • Remove from the oven and let it rest for a few minutes before serving.
    • Gently fluff the rice and meat together.
    • Serve hot on a large platter.


  1. Tomato Chutney (Sahawiq):
  • A spicy and tangy tomato-based chutney often served with Mandi. It is made from tomatoes, green chilli, garlic, cilantro, salt, and a bit of lemon juice, all blended.
  1. Cucumber Raita:
  • A cooling yoghurt-based side dish with grated or finely chopped cucumber, mint, and a pinch of salt.
  1. Salata Hara:
  • A spicy and fresh salad made from finely chopped tomatoes, onions, cucumbers, green chilli, cilantro, lemon juice, and salt.
  1. Pickles and Olives:
  • Assorted pickles and olives can also be served on the side for flavour.

These accompaniments complement the rich flavours of Mandi Biryani and enhance the overall dining experience.

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