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!
Ingredients
For the Chicken Broth:
- 2 chickens cut as desired
- 1 onion quartered
- 1 bay leaf
- 1 dry lime or lemon
- 3 whole cloves
- 1 cinnamon stick
- 5 cardamom pods
- 1 teaspoon salt
- 2 tablespoons mandi spices
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon black pepper
- 3 tablespoons oil for sautéing
- 1 tablespoon chicken bullion powder
- water, to cover
For the Rice:
- 2 cups basmati rice washed
- 1½ yellow onions
- ½ inch block fresh ginger
- 8 cloves garlic
- 1 cinnamon stick
- 1 dry lime or lemon (loomi)
- ½ red bell pepper, cubed small
- ½ green bell pepper, cubed small
- ½ jalapeno, you can remove the seeds and veins for less flavor
- 1½ teaspoon black pepper
- 1 tablespoon mandi spices
- 4 cups reserved broth
- 3 tablespoons oil for sautéing
- 1 teaspoon saffron highly recommended
- 2 teaspoons salt
Mandi Spices:
- 1 tablespoon ginger powder
- 1 tablespoon garlic powder
- 1 bay leaf
- 2 cloves
- 2 teaspoon smoked paprika
- 1 teaspoon ground cardamom
- 2 cardamom pods
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric
Toppings:
- caramalized and crispy onions
- toasted almonds
- golden raisins
- 2 lit up charcoal pieces with 1/2 teaspoon oil (to give it smokey flavor)
Instructions
- Add 3 tablespoons of oil to a pot. Add the quartered onion, mix until fragrant, then add chicken.
- 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.
- Remove the chicken and broil it until its skin gets crispy. I like brushing it with some oil and mandi spices before crisping.
- 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.
- 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.
- 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.
- 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.
- Transfer the cooked rice to a large serving platter and place chicken on top of it. You can also garnish with freshly chopped parsley, toasted almonds, or golden raisins and caramelized onions.
- Serve with fresh salad, hot sauce, or yogurt. Best served with Yemeni Sahawiq.
Notes
- For the rice, use long-grain basmati for the best results.
- For the chicken, use bone-in full chicken legs, which would keep the dish tender and juicy. I do not recommend using boneless chicken breast for this recipe since breast meat is dry.
- Saffron is a must for this recipe. Mostly because it adds a very beautiful yellow pigment to the rice and also gives a flavorful aroma.
- Use toasted almonds for a final touch in the garnish. The crunchy taste will be so special and yummy.
Nutrition
Calories: 1129kcalCarbohydrates: 73gProtein: 60gFat: 65gSaturated Fat: 15gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 263mgSodium: 3012mgPotassium: 904mgFiber: 5gSugar: 3gVitamin A: 2981IUVitamin C: 14mgCalcium: 114mgIron: 6mg
Tried this recipe?Let us know how it was!