MenuCulture Menu, Recent Posts
Chicken Mandi
Chicken Mandi
Chicken Mandi is a delicious Middle Eastern dish that originates from Yemen. It typically consists of tender and juicy chicken, marinated with a blend of flavorful spices like cinnamon, black lime, cardamom, and saffron. The marinated chicken is then slow-cooked with fragrant basmati rice, creating a mouthwatering combination of flavors. It’s often garnished with roasted nuts, raisins, and fresh herbs like parsley or cilantro.
Ingredients
- 2 pounds chicken (whole or cut into pieces)
- 2 cups basmati rice
- 4 tablespoons ghee or vegetable oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground black lime (loomi) or substitute with lemon zest
- 1 pinch saffron strands soaked in 2 tablespoons of warm water
- Salt to taste
- fresh cilantro chopped or parsley for garnish
- Toasted nuts (almonds, pine nuts, or cashews) raisins, for garnish (optional)
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
- In a large pot, heat the ghee or vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- In a small bowl, mix together the ground cumin, coriander, turmeric, cinnamon, cardamom, and ground black lime (or lemon zest). Sprinkle this spice mixture over the chicken, coating it evenly.
- Pour enough water into the pot to cover the chicken, then bring it to a boil. Reduce the heat, cover the pot, and let the chicken simmer for about 45-60 minutes until it becomes tender and cooked through.
- While the chicken is cooking, bring a separate pot of salted water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is about 70% done (still slightly firm). Drain the rice and set it aside.
- Preheat your oven to 350°F (175°C).
- Transfer the partially cooked rice over the cooked chicken in the pot, spreading it evenly.
- Drizzle the saffron water over the rice and chicken, along with a few tablespoons of ghee or vegetable oil.
- Cover the pot tightly with aluminum foil or a lid, and bake it in the preheated oven for 30-40 minutes until the rice is fully cooked and fluffy.
- Once cooked, remove the pot from the oven and let it rest for 5-10 minutes.
- Garnish with chopped fresh cilantro or parsley, and if desired, toasted nuts and raisins for added flavor and texture.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 497kcal (25%)Carbohydrates: 1gProtein: 37g (74%)Fat: 38g (58%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 222mg (74%)Sodium: 175mg (8%)Potassium: 465mg (13%)Vitamin A: 177IU (4%)Calcium: 18mg (2%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.