Famous Chicken Mandi Recipe | Flavored Smoked Rice with Yemeni Hot Sauce

Prepare the mandi spices by mixing coriander powder, cumin powder, garam masala, black pepper, turmeric, and red chili powder.

In a pot, heat olive oil and add diced onion and garlic, sautéing until fragrant.

Add the whole chicken, salt, bay leaves, cinnamon, cloves, green cardamom, black cardamom, star anise, and water to the pot. Bring to a boil and then simmer to create the chicken broth.

In a separate bowl, combine the coating ingredients: broth, saffron, mandi spices, and olive oil. Coat the chicken with this mixture.

Roast the chicken in an oven at 200 degrees Celsius for 20-25 minutes until golden brown.

In another pot, prepare the rice by adding the soaked basmati rice, chicken broth, olive oil, salt, bay leaves, cinnamon, cloves, green cardamom, black cardamom, star anise, chopped onion, ginger garlic paste, mandi spices, green chili, and dry lemons. Cook until the rice is tender.

For the Yemeni sauce, blend tomatoes, green chili, garlic, and salt. Add coriander leaves and lemon juice if desired.

Serve the Chicken Mandi garnished with birista, roasted almonds, and cashews.

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