Uploaded March 2026 | Updated September 2026, 2 weeks ago
This Smoked Chicken Mendi is the perfect centerpiece for our upcoming Eid celebrations. We wanted something that feels celebratory and soulful without keeping us trapped in the kitchen all morning, and this recipe hits that sweet spot—it's surprisingly light, incredibly easy to pull together, and brings a refreshing sense of "newness" to the traditional Eid spread.
By using the clever smoking technique, we get that deep, authentic charcoal aroma that usually requires an underground pit, all from the comfort of a stovetop. It’s a sophisticated addition to the table that feels both modern and deeply rooted in tradition.
Ingredients:
The Aromatics & Chicken
Vegetable oil, for frying
1 cup yellow onion, thinly sliced
Whole garam masala: 10 cardamom pods (lightly crushed), 8 whole cloves, and 2 bay leaves
2 medium tomatoes, chopped
1 tsp Diamond Crystal Kosher salt (plus more for the water)
Ground spices: 1½ tsp ground coriander, 1 tsp ground turmeric, ½ tsp ground nutmeg, 1½ tsp ginger paste, 1½ tsp garlic paste
1 kg bone-in, skin-on chicken thighs
6 cups boiling water
The Rice & The Smoke
3 cups basmati rice, soaked for 30 minutes and drained
1 tsp butter or ghee
1 carrot, grated
2 heaped tbsp sultanas
1 piece untreated charcoal
Handful of almonds or cashews, toasted in butter
Plain yogurt, for serving
Preparation
1. Build the Stock
In a large, heavy-bottomed pot, heat the oil over medium heat. Add the sliced onion and the whole garam masala (cardamom, cloves, bay leaves). Sauté until the onions are soft and translucent. Stir in the chopped tomatoes and 1 tsp of salt; cook until the tomatoes break down. Add the coriander, turmeric, nutmeg, and ginger, stirring for a minute until fragrant.
2. Poach the Chicken
Add the chicken thighs and 6 cups of boiling water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Once cooked, use a slotted spoon to transfer the chicken to a plate (reserve this for crisping later). Strain the stock into a large measuring cup and discard the solids.
3. Season the Rice Water
Measure out 4 cups of the reserved stock and combine it with 2 cups of fresh water in a medium saucepan (total 6 cups liquid). Taste the liquid—it should be aggressively salty, like seawater, as the rice will absorb the majority of the seasoning. Bring to a simmer.
4. Cook the Rice
Melt the butter or ghee in the pot. Add the grated carrot, sultanas, and the soaked/drained rice. Stir to coat the grains for about a minute. Pour in the 6 cups of salted liquid. Cover and simmer over low heat until the rice is tender and the liquid is absorbed (about 20 minutes).
5. The "Smoke" and Finish
While the rice cooks, flash-fry or grill the chicken thighs in a separate pan until the skin is golden and crisp.
Once the rice is done, turn off the heat. Use a spoon to create a well in the center of the rice. Place a small heatproof bowl (or a foil "nest") in the hole and add a splash of oil. Using metal tongs, hold your charcoal over an open flame until it's glowing red-hot. Drop the coal into the oil and immediately clamp the lid back on. Let it sit for 5 minutes to infuse.
6. Serve
Whiz the salsa ingredients in a food processor until chunky-smooth. Remove the charcoal bowl from the rice. Mound the smoked rice onto a platter, top with the crispy chicken and toasted nuts, and serve with plenty of salsa and yogurt on the side.
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This Smoked Chicken Mendi is the perfect centerpiece for our upcoming Eid celebrations. We wanted something that feels celebratory and soulful without keeping us trapped in the kitchen all morning, and this recipe hits that sweet spot—it's surprisingly light, incredibly easy to pull together, and brings a refreshing sense of "newness" to the traditional Eid spread.
By using the clever smoking technique, we get that deep, authentic charcoal aroma that usually requires an underground pit, all from the comfort of a stovetop. It’s a sophisticated addition to the table that feels both modern and deeply rooted in tradition.
Ingredients:
The Aromatics & Chicken
Vegetable oil, for frying
1 cup yellow onion, thinly sliced
Whole garam masala: 10 cardamom pods (lightly crushed), 8 whole cloves, and 2 bay leaves
2 medium tomatoes, chopped
1 tsp Diamond Crystal Kosher salt (plus more for the water)
Ground spices: 1½ tsp ground coriander, 1 tsp ground turmeric, ½ tsp ground nutmeg, 1½ tsp ginger paste, 1½ tsp garlic paste
1 kg bone-in, skin-on chicken thighs
6 cups boiling water
The Rice & The Smoke
3 cups basmati rice, soaked for 30 minutes and drained
1 tsp butter or ghee
1 carrot, grated
2 heaped tbsp sultanas
1 piece untreated charcoal
Handful of almonds or cashews, toasted in butter
Plain yogurt, for serving
Preparation
1. Build the Stock
In a large, heavy-bottomed pot, heat the oil over medium heat. Add the sliced onion and the whole garam masala (cardamom, cloves, bay leaves). Sauté until the onions are soft and translucent. Stir in the chopped tomatoes and 1 tsp of salt; cook until the tomatoes break down. Add the coriander, turmeric, nutmeg, and ginger, stirring for a minute until fragrant.
2. Poach the Chicken
Add the chicken thighs and 6 cups of boiling water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Once cooked, use a slotted spoon to transfer the chicken to a plate (reserve this for crisping later). Strain the stock into a large measuring cup and discard the solids.
3. Season the Rice Water
Measure out 4 cups of the reserved stock and combine it with 2 cups of fresh water in a medium saucepan (total 6 cups liquid). Taste the liquid—it should be aggressively salty, like seawater, as the rice will absorb the majority of the seasoning. Bring to a simmer.
4. Cook the Rice
Melt the butter or ghee in the pot. Add the grated carrot, sultanas, and the soaked/drained rice. Stir to coat the grains for about a minute. Pour in the 6 cups of salted liquid. Cover and simmer over low heat until the rice is tender and the liquid is absorbed (about 20 minutes).
5. The "Smoke" and Finish
While the rice cooks, flash-fry or grill the chicken thighs in a separate pan until the skin is golden and crisp.
Once the rice is done, turn off the heat. Use a spoon to create a well in the center of the rice. Place a small heatproof bowl (or a foil "nest") in the hole and add a splash of oil. Using metal tongs, hold your charcoal over an open flame until it's glowing red-hot. Drop the coal into the oil and immediately clamp the lid back on. Let it sit for 5 minutes to infuse.
6. Serve
Whiz the salsa ingredients in a food processor until chunky-smooth. Remove the charcoal bowl from the rice. Mound the smoked rice onto a platter, top with the crispy chicken and toasted nuts, and serve with plenty of salsa and yogurt on the side.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
