Chicken Mandi
A comforting Yemeni dish featuring tender chicken and fragrant yellow rice, perfect for family gatherings or special occasions.
Ingredients
Main Ingredients
- 1 whole whole chicken, cut into pieces Bone-in, skin-on for added flavor.
- 2 cups basmati rice Essential for fluffy texture; jasmine rice is an alternative.
- 1 large onion, finely chopped Adds sweetness and depth.
- 4-5 cloves garlic, minced Everything is better with garlic!
- 1 inch piece of ginger, minced For subtle warmth.
- 4 cups chicken broth Homemade is best but store-bought works.
- 2 tablespoons ghee or oil Ghee infuses rich flavor; oil keeps it lighter.
- Optional garnishes: sliced almonds, raisins, and fresh cilantro.
Spices
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- Salt and pepper, to taste
Instructions
Preparation
- In a large pot, heat the ghee or oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the chicken pieces to the pot, seasoning them with salt and pepper. Brown the chicken on all sides, about 8 minutes.
- Sprinkle in the spices—cumin, coriander, turmeric, cardamom, cinnamon—and stir well. Allow the spices to infuse the chicken for about 2 minutes.
- Pour in the chicken broth, bringing the mixture to a gentle boil. Cover and simmer for 20 minutes or until the chicken is cooked through.
- Remove the chicken and set aside. Gradually stir in the rinsed basmati rice, ensuring it’s evenly distributed in the broth.
- Place the chicken pieces over the rice, ensuring they’re snug. Cover the pot and cook on low heat for 20 minutes, or until the rice is tender and fluffy.
- Once cooked, fluff the rice with a fork. Allow it to rest for 10 minutes before serving.
Notes
To store leftovers, allow the dish to cool completely before placing it in an airtight container. Refrigerate for up to three days or freeze portions for up to three months. When ready to enjoy, thaw overnight and reheat gently.