Chicken Mandi (Yemeni Chicken and Rice)
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
735 kcal
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Course
Main Course
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Cuisine
Yemeni
Chicken Mandi (Yemeni Chicken and Rice)
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Yemeni Chicken Mandi is a celebration of flavors, and this homemade version offers a simpler way to enjoy the classic dish without compromising its rich, smoky taste.
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Ingredients
Bloomed Saffron
- ¼ teaspoon ground saffron see notes
- 3 cubes ice
Mandi Spice Mix
- 1½ teaspoons cumin
- 1 teaspoon Coriander
- 1½ teaspoons paprika
- ½ teaspoon Turmeric
- ½ teaspoon cinnamon
Chicken
- 2 chicken halves see notes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Rice
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 4 cardamom pods
- 1 teaspoon salt
- 2 dried limes pierced with a fork
- 3 cups basmati rice
- 1 bay leaf
- 4½ cups water
Tomato Sauce
- 2 tomatoes
- 1 Jalapeño seeds removed
- 1 clove garlic
- ½ teaspoon salt
- ½ cup parsley
Garnish
- 3 yellow onions thinly sliced
- ½ cup canola oil
- ⅓ cup slivered almonds
- ⅓ cup raisins
Instructions
- Sprinkle ground saffron over ice cubes in a small bowl and let it melt at room temperature.
- In a small bowl, mix the cumin, coriander, paprika, turmeric, and cinnamon. Divide the spice mix in half: one portion for the chicken and the other for the rice.
- Mix one-half of the mandi spice mix with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and half of the bloomed saffron to create a paste.
- Rub this mixture generously allover the 2 chicken halves, ensuring it's well-coated. Cover and let the chicken marinate for at least 30 minutes (overnight for deeper flavor).
- Preheat the oven to 400°F. Place the marinated chicken in a 9x13 baking dish and cover it with aluminum foil. Roast for 45 minutes, then uncover and roast for another 45 minutes until the chicken is fully cooked and the skin is crispy and golden.
- While the chicken is roasting, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sauté the onion until golden.
- Add the remaining mandi spice mix, cardamom pods, salt, and pierced dried limes.
- Stir in rinsed basmati rice, bay leaf, the remaining bloomed saffron, and water.
- Bring to a simmer, then cover and cook on medium low heat for 25 minutes, until the water is absorbed and the rice is tender.
- Turn the heat off and let it sit for 10 to 15 minutes before fluffing with a fork.
- Blend tomatoes, seeded jalapeño, garlic clove, salt, and parsley in a food processor until smooth. If you’d like the sauce to be spicy, keep the jalapeno seeds. You will serve this sauce alongside the mandi
Garnish
- Heat the oil in a pan over medium heat. Fry thinly sliced onions in batches until crispy and golden brown. This would take about 10 minutes, keep an eye to make sure the onions don't burn. Drain on a paper towel.
- In a separate pan, toast the slivered almonds and raisins in 1 tablespoon olive oil until fragrant.
- Fluff the rice with a fork and transfer it to a large serving platter. Arrange the roasted chicken on top and serve with crispy fried onions, toasted almonds, raisins, and if desired, some chopped parsley.
- Serve with the fresh tomato sauce on the side.
Notes
- Use the Right Rice-to-Water Ratio: Basmati rice should be fluffy, not mushy. Stick to the recommended ratio and let the rice steam undisturbed after cooking to achieve perfectly separate grains.
- Saffron: If using saffron strands, grind them using a pestle and mortar.
- Chicken: Use 2 half chicken, or bone-in skin-on chicken thighs, legs or questers.
- Crispy Fried Onions Are Key: Taking the time to properly fry the onions until deeply golden enhances both texture and taste. They add a rich umami contrast to the fluffy rice.
- Smoke the chicken and rice: This step is optional, but if you would like for mandi to have that smoky flavor, transfer the cooked chicken to the rice pot and place a small bowl on the rice. Add 2-3 tablespoons of neutral flavored oil to the bowl. Light a piece of charcoal using a lighter and place it in the bowl with oil. Once it starts smoking, cover the pot with a lid and wait for 5 minutes. Then uncover and remove the charcoal and the bowl.
Nutrition Information
Show Details
Calories
735kcal
(37%)
Carbohydrates
92g
(31%)
Protein
18g
(36%)
Fat
33g
(51%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
21g
Trans Fat
0.1g
Cholesterol
24mg
(8%)
Sodium
1038mg
(43%)
Potassium
637mg
(18%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1056IU
(21%)
Vitamin C
22mg
(24%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 92g | 31% |
| Protein | 18g | 36% |
| Fat | 33g | 51% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 1038mg | 43% |
| Potassium | 637mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 22mg | 24% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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