Chicken Mandi
Chicken Mandi is a traditional Yemeni dish prepared by cooking spiced chicken and rice together, often using a special mandi spice blend.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (whole, skinless, cut into pieces) | 1 | Kilogram |
| Basmati Rice (soaked for 30 minutes) | 500 | Grams |
| Onion (large, finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Mandi Spice Mix (store-bought or homemade) | 3 | Tbsp |
| Whole Milk Yogurt (plain) | 200 | Grams |
| Saffron (soaked in 2 tbsp warm water) | 1 | Pinch |
| Chicken Broth (low sodium) | 1 | Liter |
| Vegetable Oil (for frying) | 3 | Tbsp |
| Salt (to taste) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Cinnamon Stick (whole) | 1 | Count |
| Cardamom Pods (whole) | 5 | Count |
| Cloves (whole) | 5 | Count |
| Bay Leaf (whole) | 2 | Count |
Instructions
- Marinate the chicken pieces with yogurt, mandi spice mix, salt, and black pepper. Let it sit for at least 1 hour.
- Heat vegetable oil in a large pot. Add chopped onions, garlic, and ginger. Sauté until onions are golden brown.
- Add cinnamon stick, cardamom pods, cloves, and bay leaves to the pot. Stir for 1 minute.
- Add marinated chicken to the pot. Cook until the chicken is browned on all sides.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Remove chicken pieces and set aside. Add soaked rice to the broth. Stir well.
- Place the chicken pieces on top of the rice. Cover the pot and cook on low heat for 20-25 minutes until rice is cooked.
- Drizzle saffron water over the rice and chicken. Cover and let it sit for 5 minutes before serving.
Prep
- Thaw chicken if frozen
- Soak basmati rice for 30 minutes
- Soak saffron in warm water
Kitchen equipment
Large Pot With LidMandi Spice Mix