Recipe - Chicken Mandi

Chicken Mandi is a traditional Yemeni dish that has gained popularity across the Middle East and beyond. Known for its fragrant rice and tender, flavorful chicken, this dish is often prepared for special occasions and gatherings. The secret to its unique taste lies in the blend of spices and the cooking method, which traditionally involves slow cooking in a tandoor. Here’s a detailed guide on how to make Chicken Mandi at home, including the ingredients and step-by-step method.

Ingredients

For the Chicken Marinade:

2 lbs (1 kg) chicken (whole or cut into pieces)
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground cloves
1 teaspoon paprika
1 teaspoon salt

For the Rice:

2 cups basmati rice
1 large onion, finely chopped
3 garlic cloves, minced
1 cinnamon stick
3-4 cardamom pods
3-4 cloves
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon saffron threads (optional, soaked in 2 tablespoons of warm water)
4 cups chicken broth or water
2 tablespoons vegetable oil or ghee

For the Garnish:

Toasted almonds or cashews
Raisins
Fresh cilantro, chopped

Method

- Prepare the Marinade: In a large mixing bowl, combine the vegetable oil, lemon juice, garlic paste, ginger paste, and all the spices (cumin, coriander, turmeric, cardamom, cinnamon, black pepper, cloves, paprika, and salt).

- Coat the Chicken: Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.

- Rinse the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

- Cook the Onions and Spices: In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until golden brown. Add the minced garlic, cinnamon stick, cardamom pods, cloves, and bay leaves, and sauté for another 2-3 minutes.

- Add the Rice and Broth: Stir in the ground cumin, coriander, turmeric, and salt. Add the soaked and drained rice, stirring to coat the grains with the spices. Pour in the chicken broth or water and bring to a boil.

- Simmer the Rice: Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. If using saffron, drizzle the saffron water over the rice and gently fluff with a fork.

- Preheat the Oven: Preheat your oven to 375°F (190°C).

- Bake the Chicken: Place the marinated chicken pieces on a baking tray lined with aluminum foil. Cover with another sheet of foil to keep the chicken moist. Bake in the preheated oven for about 45-50 minutes, or until the chicken is fully cooked and tender. For a crispy finish, remove the top foil and broil for an additional 5-10 minutes.

- Mix the Chicken and Rice: Once the chicken is cooked, place it on top of the rice in the pot. Cover and let it rest for 10 minutes to allow the flavors to meld together.

- Garnish: Before serving, garnish the Chicken Mandi with toasted almonds or cashews, raisins, and freshly chopped cilantro.

Tips for Perfect Chicken Mandi

- Marination Time: For the most flavorful chicken, marinate it overnight.
- Rice Cooking: Ensure the rice is not overcooked. It should be fluffy and each grain separate.
- Saffron: While optional, saffron adds a luxurious aroma and color to the dish.
- Serving: Serve Chicken Mandi with a side of yogurt sauce or a simple salad to balance the rich flavors.