Description
A traditional Yemeni dish made with spiced rice and chicken, perfect for Ramadan.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 2 cups basmati rice
- 4 cups water
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 1/4 cup vegetable oil
- 1 tablespoon Mandi spice mix
- Salt to taste
- Fresh coriander for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onions and garlic, sauté until golden.
- Add the chicken and brown on all sides.
- Add tomatoes, Mandi spice mix, and salt. Cook for 5 minutes.
- Add 4 cups of water, bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove the chicken and set aside. Strain the broth.
- Add the rice to the strained broth, cover, and cook until rice is done.
- Meanwhile, roast the chicken in the oven at 400°F for 15 minutes for a crispy skin.
- Serve the rice on a platter, place the chicken on top, and garnish with fresh coriander.
Notes
- Adjust spice levels according to your taste.
- Let the rice rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Yemeni
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Ramadan-Ready Yemeni Chicken Mandi