A Yemeni dish called chicken mandi is well-known throughout the Arab countries and the Middle East. Rice and halal organic chicken are cooked in a specific spice mixture. This dish’s halal organic meat is traditionally baked in a tandoor or clay oven, which gives it a smokey taste. This mouthwatering dish is excellent for special occasions and is served as a complete meal.
- Saffron 2 or 3 pinch
- Hot Water ¼ cup
For Spice Mix
- Cumin Powder 2 tbsp
- Turmeric Powder 1 tbsp
- Pepper Powder 1 tbsp
- Coriander Powder 2 tsp
- All Spice Powder 2 tsp
- Cardamom Powder 2 tsp
For the Chicken Marinade
- Olive Oil 1 tbsp
- Lemon Juice 1 tbsp
- Spice Mix 1 tbsp
- Salt to taste
- Whole Chicken 1kg almost
- Cooking Oil 2 tbsp
- Onion 1 large (diced)
- Basmati Rice 2 cup
- Cloves 6 pods
- Cardamom 5 pods
- Peppercorns 10
- Cinnamon Stick 1
- Bay Leaves 2-3
- Raisins 1 tbsp
- Green Chilies 4-5
- Water 3 cups
- Salt to taste
- Lemon Wedges
- Almonds and Raisins (fried)
- Soak the saffron in ¼ cup of hot water for at least two hours or overnight.
- Properly mix all the ingredients for spices to make the spice blend.
- Make a paste using the spice mixture, butter or olive oil, salt, and lemon juice.
- Marinade the chicken with the prepared paste. Refrigerate the chicken overnight or for about 60 minutes.
- To prepare almonds for frying, soak them in hot water, peel them, slice them, and pat them dry.
- Set the oven to 200 °C before preparing the rice.
- Heat the oil in a wide saucepan suitable for the oven.
- Now add the almonds to the oil and fry until golden. Take out the almonds and let them set aside for later use.
- Using the same pan, add extra oil if necessary and fry the onions until they are translucent.
- Add the rice that has been drained, all spices, raisins, green peppers, water, and salt to taste.
- Use a large foil to cover the pot, place a wire rack over it, or put it below a wire rack in the oven.
- Put the chicken that has been marinated over the foil or wire.
- Bake for 20 minutes with this on the lowest rack of the oven.
- Bake for 1 1/2 hours or until the chicken dripping has decreased or ceased, at a lowered temperature of 150°C.
- Take the rice and chicken out of the oven.
- Burn a charcoal piece on the stove.
- Pour the saffron brew over the rice and chicken after fluffing it up and placing the chicken on top of it. Add a couple of lemon slices on top.
- To prevent it from tipping, insert a small steel dish or a foil cup inside the rice pot. Pour a little oil into the cup.
- Using tongs, carefully remove the entirely burned charcoal and set it in the foil cup. Because the charcoal will instantly begin to smoke, you should cover the pot with a tight lid or foil to keep the smoke inside.
- For the chicken and rice to absorb the smokey flavor, let it sit for at least 10 minutes.