Chicken Mandi
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The Tale of Chicken Mandi
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Mandi traces to Yemen and the Hadhramaut region, where meat is traditionally cooked in an underground pit oven for a distinct smoky flavor; it later spread widely across Saudi Arabia and the Gulf states. Its slow-cooking method is centuries old, tied to Bedouin and Hadhrami traditions.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, soaked
- 1 whole chicken, quartered
- 2 tbsp mandi spice blend
- 1 tsp turmeric
- 2 onions, chopped
- 4 green cardamom pods
- 1 cinnamon stick
- Pinch of saffron
- 3 tbsp oil or ghee
- Salt, to taste
Instructions
- 1Rub the chicken with mandi spice, turmeric, and salt, and let marinate 1 hour.
- 2Sear the chicken pieces in oil until browned, then remove.
- 3Sauté onions and whole spices in the same pot, then add water to make a broth and return the chicken to simmer until nearly cooked, about 25 minutes.
- 4Remove the chicken and add the soaked rice to the broth, cooking covered until the liquid is absorbed and the rice is tender.
- 5Roast or grill the chicken pieces until deeply golden and slightly charred, basting with saffron water.
- 6Serve the smoky rice topped with the roasted chicken.
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