Chicken Mandi Bowl
Fragrant basmati rice cooked in one pan with chicken, topped with crispy fried onions and a bright lemon drizzle. It's the TikTok version of a Middle Eastern classic — no slow-simmering required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 468
- Protein
- 38g
Ingredients
- 1.25 lbs chicken breasts, boneless and skinless
- 1.5 cups basmati rice
- 2.5 cups chicken broth
- ½ cup crispy fried onions (store-bought)
- 1 whole lemon
- 1 tbsp tomato paste
- 3 whole cardamom pods (or 0.5 tsp ground cardamom)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Season chicken with salt and pepper, then sear 3 minutes per side until golden. Transfer to a plate.
- 2
In the same skillet, add rice and toast for 2 minutes, stirring constantly, until fragrant and lightly golden.
- 3
Stir in tomato paste, cardamom, and broth. Nestle the seared chicken back into the rice and bring to a boil.
- 4
Cover, reduce heat to low, and simmer 12 minutes until rice is tender and chicken is cooked through.
- 5
Remove from heat. Fluff rice with a fork and slice the chicken into bite-size pieces.
- 6
Top with crispy fried onions and a squeeze of fresh lemon juice. Serve hot.
Tools you’ll need
- 12-inch skillet with lid
- fork
- wooden spoon
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