Classic Chicken Mandi

A traditional Yemeni dish featuring fragrant spiced rice cooked with tender chicken, infused with aromatic spices and slow-cooked to perfection. This one-pot meal offers a delightful blend of flavors and textures.

Steps

1. Rinse the basmati rice under cold water until water runs clear; soak for 20 minutes. 2. Heat vegetable oil in a deep pan over medium heat. Add sliced onions and sauté until golden brown. 3. Add minced garlic and sauté for 1 minute. 4. Add all the ground spices (cumin, coriander, cardamom, turmeric, cinnamon, black pepper, cloves) and bay leaf. Stir for 30 seconds until fragrant. 5. Add the chicken thighs, season with salt, and brown on all sides, about 5-7 minutes. 6. Drain the soaked rice and add it to the pan, stirring gently to combine with the spices and chicken. 7. Pour in the water or chicken broth, bring to a boil, then reduce heat to low. 8. Cover tightly and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender. 9. Remove from heat, let it rest covered for 5 minutes. 10. Fluff the rice gently with a fork, garnish with chopped cilantro if desired, and serve hot.

150g chicken thighs, bone-in 1/2 cup basmati rice 1 small onion, thinly sliced 2 garlic cloves, minced 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground cardamom 1/4 tsp turmeric powder 1/4 tsp cinnamon 1/4 tsp black pepper 1/4 tsp ground cloves 1 bay leaf 2 tbsp vegetable oil 1 1/4 cups water or chicken broth Salt to taste A handful of chopped fresh cilantro (optional)