Approximate values estimated by AI
Quick Chicken Mandi
70% authentic · Yemeni-inspired
A simplified version of Chicken Mandi that captures the essential flavors with less cooking time. Uses pre-made spice blends and a quicker cooking method for a weeknight-friendly meal.
Ingredients
- Boneless, skinless chicken thighs600g
- Basmati rice400g
- Onion1 large
- Garlic2 cloves
- Vegetable oil3 tbsp
- Chicken broth or water600ml
- Mandi spice mix (pre-made)2 tbsp
- Turmeric powder1/2 tsp
- Saltto taste
- Black pepperto taste
- Almonds, slivered30g
- Fresh cilantro, choppedfor garnish
Steps
- 1
Prepare chicken: Cut chicken thighs into bite-sized pieces. Toss with 1 tbsp Mandi spice mix, turmeric, salt, and pepper. Marinate for 15 minutes.
- 2
Prepare rice: Wash basmati rice thoroughly and drain.
- 3
Sauté aromatics: Heat vegetable oil in a pot over medium-high heat. Add chopped onion and sauté until softened. Add minced garlic and cook for 1 minute until fragrant.
- 4
Sear chicken: Add the marinated chicken pieces to the pot and sear until browned on all sides. Remove chicken and set aside.
- 5
Cook rice: Add the washed rice to the pot with the onions. Stir in the remaining Mandi spice mix. Pour in chicken broth or water and season with salt and pepper. Bring to a boil.
- 6
Simmer: Return the seared chicken to the pot, nestling the pieces into the rice. Reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
- 7
Rest and garnish: Let the pot rest, covered, for 5 minutes. Fluff the rice gently. Toast slivered almonds in a dry pan until golden. Garnish the dish with toasted almonds and chopped cilantro.
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