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.

Ingredients     

For Brew

• 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  

For Rice

• 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

For Garnishing

• Lemon Wedges                               
• Almonds and Raisins       (fried)

Cooking Instruction

1. Soak the saffron in ¼ cup of hot water for at least two hours or overnight.
2. Properly mix all the ingredients for spices to make the spice blend.
3. Make a paste using the spice mixture, butter or olive oil, salt, and lemon juice. 
4. Marinade the chicken with the prepared paste. Refrigerate the chicken overnight or for about 60 minutes.
5. To prepare almonds for frying, soak them in hot water, peel them, slice them, and pat them dry.
6. Set the oven to 200 °C before preparing the rice.
7. Heat the oil in a wide saucepan suitable for the oven.
8. Now add the almonds to the oil and fry until golden. Take out the almonds and let them set aside for later use.
9. Using the same pan, add extra oil if necessary and fry the onions until they are translucent.
10. Add the rice that has been drained, all spices, raisins, green peppers, water, and salt to taste.
11. Use a large foil to cover the pot, place a wire rack over it, or put it below a wire rack in the oven.
12. Put the chicken that has been marinated over the foil or wire.
13. Bake for 20 minutes with this on the lowest rack of the oven.
14. Bake for 1 1/2 hours or until the chicken dripping has decreased or ceased, at a lowered temperature of 150°C.
15. Take the rice and chicken out of the oven.
16. Burn a charcoal piece on the stove.
17. 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.
18. 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.
19. 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.
20. For the chicken and rice to absorb the smokey flavor, let it sit for at least 10 minutes.

Enjoy!!!!