Chicken Mandi Recipe | Middle Eastern Cuisine | Yemeni Mandi

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain option, while long-grain rice is often more affordable.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast reduces fat, while thighs are typically less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and health benefits at a lower cost.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika offers flavor without the smoke, while sweet paprika is often cheaper.

Add 1 kilo chicken with skin to a pot.

Using a knife or fork, break the chicken so that the salt and spices penetrate well.

Add 1 tablespoon paprika powder, 1 teaspoon ginger-garlic paste, 1 teaspoon garam masala powder, 5 green cardamom, 1 teaspoon black peppercorns, 2 tablespoons saffron water, juice of half a lemon, and 1 teaspoon salt to the chicken.

Mix all the spices well with the chicken, coating it on both sides.

Cover and set aside to marinate for 30 minutes.

Prepare a spice bag using a small clean cloth; add 2 bay leaves, 1 star anise, 1 inch cinnamon stick, 4 cardamoms, 8 cloves, and 1 teaspoon cumin seeds, then tie it up.

In a pot, add enough water to boil the rice, 1 teaspoon of salt, and the spice bag; cover and let the water come to a boil.

After 30 minutes, add 3 green chilies, 2 dried lemons, half a cup of chicken stock, and 3 tablespoons of oil to the marinated chicken, cover, and cook on low flame for about 20 to 25 minutes or until done.

Once the water is boiling, add 2.5 cups of basmati rice (washed, not soaked), mix, and cover the pot.

Cook on medium heat until the rice is 70% done, then switch off the flame, remove the spice bag, and strain the rice.

After 10 minutes of cooking the chicken, carefully turn it to the other side and cook for 10 more minutes.

Prepare garlic prawns by marinating 4 cleaned and deveined prawns with half a teaspoon black pepper powder, half a teaspoon red chili flakes, 1 tablespoon grated garlic, 1 tablespoon dill leaves, 1 teaspoon lemon juice, half a teaspoon salt, and 1 tablespoon olive oil; let it sit for 10 minutes.

In a pan, add 1 tablespoon of both olive oil and butter, keep the flame on low heat, and add the marinated prawns, cooking for about 2 minutes on each side.

Remove the prawns from the pan once cooked.

Once the chicken is done, add the rice on top of the chicken and some saffron water.

Secure the pot with tin foil and place a lid on it; bring the flame back to the lowest and cook for about 15-20 minutes.

Make the sauce for the mandi by blending 3 tomatoes, 3 cloves of garlic, 3 green chilies, and 1 onion with half a cup of coriander leaves and half a teaspoon of salt into a paste without adding water.

Serve the chicken mandi hot.

Cooking Techniques

Equipment Needed

Spice Level: