Base
Chicken Broth for Mandi
4.6★By The IT Chef2026-04-22
Prep: 10 Minutes
Cook: 60 Minutes
Total: 70 Minutes
Servings: 6
Calories: Approx. 80 per serving per serving
Tags
BaseStockGluten-freeMake-aheadMiddle Eastern
Aromatic lightly spiced chicken broth used as the base for authentic mandi rice.
Ingredients
1 kg chicken bones or leg quarters
2.5 liters water
1 medium onion, halved
3 green cardamom pods
4 cloves
6–8 black peppercorns
1 small cinnamon piece
1 bay leaf
1 teaspoon salt
Instructions
Prepare Broth
1
Add all ingredients to large pot.
2
Bring to gentle boil.
3
Skim foam during first 10 minutes.
4
Reduce heat to low and simmer 45–60 minutes.
5
Strain broth.
6
Keep hot for rice preparation.
Notes
Avoid rapid boiling to keep broth clear.
Use immediately or refrigerate up to 3 days.
Freeze up to 3 months.