Yemeni Chicken Mandi Recipe | Arabic Mandi Rice recipe | Mandi sauce

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.

Wash the whole chicken thoroughly and soak it in water with a little vinegar to remove blood.

Dry the chicken completely to avoid splattering while frying.

Lightly fry the chicken on both sides to enhance the flavor, but do not over-fry it.

Prepare the marinade by mixing 1/2 cup yogurt, 1 1/2 tablespoons ginger-garlic paste, 1 teaspoon cumin, 2 teaspoons coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon black pepper, 1/2 teaspoon crushed red chili, 1 tablespoon chili sauce, 1 tablespoon vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey.

Apply food color on the chicken if desired, then coat the chicken with the marinade, making deep cuts for better flavor absorption.

If time permits, marinate the chicken overnight for enhanced flavor; otherwise, it can be cooked immediately.

Cover the chicken with foil and steam it at 200°C for 1.5 hours, or for 2 hours on low-medium heat if using a stove.

For the rice, sauté a small onion in oil until translucent, then add whole spices: 2 bay leaves, 1 black cardamom, 2-3 cinnamon sticks, 4-5 cloves, and a little cumin.

If available, add chicken cubes for flavor; otherwise, use bone pieces from the chicken.

Add 1 kg of basmati rice and water to the pot, along with salt (1 1/2 tablespoons) to taste, and cook until the rice is done.

Prepare a sauce by blending 4 large tomatoes, 3 cloves of garlic, 1 green chili, and 1/2 teaspoon salt until smooth.

Once the rice is cooked, add food color (red and orange) and cardamom essence if desired.

Serve the rice topped with the steamed chicken and optional potatoes, garnished with raisins and the prepared sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary