Chicken Mandi I Homemade Chicken Mandi I | Yemeni Chicken Mandhi | Original Mandhi I Butter Buds

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is nutritious while long-grain rice is often less expensive.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast is leaner, while thighs are more budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and health benefits, while annatto is more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories; water with seasoning is cost-effective.

Rinse basmati rice under cold water until water runs clear and soak for 30 minutes.

Heat vegetable oil in a large pot over medium heat until shimmering.

Sauté chopped onions until translucent, about 5-7 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in chopped tomatoes and cook until softened, about 3-4 minutes.

Season with cumin, coriander, cardamom, cloves, cinnamon, bay leaves, salt, and black pepper.

Add whole chicken to the pot and brown on all sides, about 10 minutes total.

Pour in chicken broth and bring to a boil, then reduce heat and simmer for 30 minutes.

Remove chicken and set aside; strain the broth and reserve it.

Add soaked rice to the strained broth and bring to a boil.

Reduce heat to low, cover, and cook until rice is tender, about 20 minutes.

While rice cooks, roast the chicken in the oven at 400°F until golden brown, about 20-25 minutes.

Once rice is done, fluff with a fork and serve topped with roasted chicken.

Garnish with fried onions and lemon juice before serving.

Cooking Techniques

Spice Level: