Yemeni Chicken Mandi

You will definitely fall in love with this amazing recipe! Yemeni chicken mandi is such an awesome combination of perfectly broiled chicken with fluffy aromatic rice. So delicious! FALASTEENIFOODIE.COM

I N G R E D I E N T S

FALASTEENIFOODIE.COM FALASTEENIFOODIE.COM Basmati rice Onions Chicken Bay leaf Fresh ginger Whole cloves Cardamom pods Garlic cloves Bell pepper Jalapeno Cinnamon stick Oil Dry lime Saffron Black pepper Mandi spices Coriander powder Garlic powder Ginger powder Water Broth Salt Chili Onion

Add 3 tablespoons of oil to a pot. Add the quartered onion, mix until fragrant, then add chicken.

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Mix in the whole spices, then add the rest of the powdered spices and mix well. Add water to cover and let it boil for 30 minutes on medium heat.

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Remove the chicken and broil it until its skin gets crispy. I like brushing it with some oil and mandi spices before crisping.

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For the rice, add 3 tablespoons of oil to a pot. Add finely chopped onions and sauté over medium/low heat for 15 minutes, so they soften and do not burn.

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Add the chopped 1/2 inch-size bell peppers with the garlic and ginger. Sauté for 5 minutes, then add the cinnamon stick and the dried lime, and add the soaked and drained rice along with mandi spices.

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Add the hot broth, cover, and adjust the salt to your taste. Let it boil for 5 minutes before lowering the heat to low and simmering for 10-15 minutes.

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Light 2 pieces of charcoal or use liquid smoke. When the rice and chicken are done, add the charcoal to foil in the middle of the rice and chicken and a drop of oil to let it smoke. Quickly cover the food with foil and let it sit for 5 minutes before removing the charcoal and discarding it.

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