Yemeni Mandi Recipe - Chicken Mandi - Sehar Time

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients, while long-grain rice is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: coloring spices

Turmeric provides color and health benefits at a lower cost.

chicken

🥗Healthier: quinoa

💰Cheaper: chickpeas

Quinoa is a protein-rich alternative, while chickpeas are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier, while vegetable oil is economical.

Start by marinating the chicken with 1/2 tablespoon black pepper, salt, and 7-8 tablespoons of olive oil. Ensure the chicken is dry and has no water after washing.

Let the chicken marinate for 7-8 hours.

In a deep pot, add olive oil and heat it on medium to low flame.

Add the marinated chicken to the pot without disturbing it too much.

Allow the chicken to release its juices; if needed, add 1 cup of hot water.

After some time, add spices: 1 tablespoon whole coriander, 1 teaspoon cloves, 1 large piece of nutmeg, 1 large cardamom pod, 3 small cardamom pods, and 1 small piece of cinnamon.

Mix the spices well with the chicken and let it cook until golden brown.

Once the chicken is cooked, remove it carefully from the pot.

In the same pot, add 1.5-2 glasses of water for boiling the rice.

Add the soaked basmati rice and salt to taste.

Once the water is boiling, add a pinch of yellow color powder to the rice.

Cover the pot and let it cook for 5 minutes to allow the flavors to meld.

While the rice is cooking, place the chicken in an oven at 180 degrees Celsius for 5 minutes to crisp the skin (optional step).

After 5 minutes, the chicken is ready to serve with the rice.

Cooking Techniques

Equipment Needed

Spice Level: