MandiSpiced Chicken and Rice

Name: Mandi (Spiced Chicken and Rice)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: Yemen
Ingredients: 1 pcs Whole Chicken; 4 g Salt; 2000 ml Water; 6 g Salt; 1 g Black Pepper; 2 g Black Pepper; 500 g Basmati Rice (rinsed and soaked); 900 ml Chicken Stock; 1 g Saffron Threads; 50 ml Water; 180 g Onion (finely chopped); 15 g Garlic (minced); 6 g Cumin Powder; 4 g Cardamom Powder; 1 pcs Cinnamon Stick; 2 pcs Bay Leaf; 4 pcs Clove; 40 g Ghee; 60 g Raisin; 50 g Almonds (roughly chopped)

A home-oven adaptation of Yemeni mandi, with spiced rice and chicken finished by roasting rather than in an underground oven.

Prep

30m

Cook

1h 30m

Serves

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Estimated

Nutrition

Per serving

1551kcal

Calories

88g

Protein

76g

Fat

125g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

1pcs
Whole Chicken
4g
Salt
2l
Water

Rice

6g
Salt

Chicken

1g
Black Pepper

Rice

2g
Black Pepper
500g
Basmati Rice (rinsed and soaked)
900ml
Chicken Stock
1g
Saffron Threads
50ml
Water
180g
Onion (finely chopped)
15g
Garlic (minced)
6g
Cumin Powder
4g
Cardamom Powder
1pcs
Cinnamon Stick
2pcs
Bay Leaf
4pcs
Clove
40g
Ghee

Garnish

60g
Raisin
50g
Almonds (roughly chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

10 steps

01
Rub the chicken all over with the salt and black pepper.
02
Place the chicken in a pot with the water. Bring to a gentle simmer and cook until nearly tender, then lift it out.
03
Roast the chicken at 220°C (428°F) until the skin is browned and the thickest part reaches 74°C (165°F).
04
Soak the saffron threads in the water while the chicken roasts.
05
Heat the ghee in a large pot over medium heat. Add the onion and cook until golden, then add the garlic.
06
Stir in the cumin powder, cardamom powder, cinnamon stick, bay leaves, and cloves until fragrant.
07
Add the basmati rice and stir gently so the grains are coated in the spiced fat.
08
Pour in the chicken stock and saffron infusion, then add the salt and black pepper. Bring to a boil, cover, reduce the heat, and cook until the rice is tender and fluffy.
09
Warm the raisins in a small pan until plump and toast the almonds until fragrant.
10
Pile the rice onto a platter, place the roasted chicken on top, and finish with the raisins and almonds.

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