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)
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%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
