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Chicken Mandi (Traditional)
Traditional dish · Yemeni
A classic Yemeni dish featuring tender, slow-cooked chicken infused with aromatic spices, served over fragrant, saffron-infused rice. Traditionally cooked in a tandoor or underground oven, this version aims for similar smoky depth.
Ingredients
- Whole chicken1.5 kg
- Basmati rice500g
- Onions2 large
- Garlic4 cloves
- Ginger1 inch piece
- Vegetable oil100ml
- Chicken broth or water750ml
- Saffron threads1/4 tsp
- Cardamom pods4
- Cloves3
- Cinnamon stick1
- Bay leaves2
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Black pepper1 tsp
- Saltto taste
- Raisins50g
- Almonds, slivered50g
- Fresh parsley, choppedfor garnish
- Fried onionsfor garnish
Steps
- 1
Prepare the chicken: Mix salt, pepper, turmeric, cumin, coriander, and minced garlic into a paste. Rub this paste all over the chicken, inside and out. Let it marinate for at least 30 minutes.
- 2
Prepare the rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain well.
- 3
Infuse saffron: Steep saffron threads in 2 tablespoons of warm water.
- 4
Cook the aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and sauté until golden brown. Add minced ginger and garlic, sauté for another minute until fragrant.
- 5
Add whole spices: Add cardamom pods, cloves, cinnamon stick, and bay leaves to the pot. Sauté for 30 seconds until fragrant.
- 6
Sear the chicken: Place the marinated chicken on top of the aromatics in the pot. Sear it on all sides until lightly browned.
- 7
Add rice and liquid: Add the drained basmati rice to the pot, spreading it evenly around the chicken. Pour in the chicken broth or water and the saffron-infused water. Season with salt and pepper.
- 8
Cook the Mandi: Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 9
Rest and prepare for serving: Once cooked, let the pot rest, covered, for 10 minutes. Carefully remove the chicken from the pot and set aside. Remove whole spices if desired.
- 10
Toast nuts and raisins: In a small pan, lightly toast the slivered almonds and raisins until golden. Be careful not to burn them.
- 11
Serve: Fluff the rice gently with a fork. Transfer the rice to a large serving platter. Place the cooked chicken on top of the rice. Garnish generously with toasted almonds, raisins, fried onions, and chopped fresh parsley.
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