Chicken Mandi/Arabian recipe /English subtitle

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

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

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.

Add diced tomatoes and cook until softened, about 5 minutes.

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

Add the whole chicken to the pot, browning it on all sides for about 10 minutes.

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

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

Add soaked rice to the pot with the strained broth; bring to a boil.

Reduce heat to low, cover, and cook for 15-20 minutes until rice is tender.

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

Fluff the rice with a fork and mix in raisins and toasted almonds.

Place the roasted chicken on top of the rice and garnish with fresh cilantro.

Serve hot, allowing guests to mix the chicken with the rice.

Allergens