Name: Fragrant Yemenite Chicken Mandi (Rice & Spices)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 2 lbs Chicken (bone-in, skin-on thighs & drumsticks); 2 cups Basmati rice, rinsed and soaked; 1 large Onion, thinly sliced; 4 cloves Garlic cloves, minced; 1 tbsp Ginger, grated; 3 tbsp Olive oil; 2 tbsp Mandi spice blend; 1 tsp Turmeric; 0.25 tsp Saffron threads, steeped in hot water; 2 pieces Bay leaves; 5 pieces Cardamom pods; 5 pieces Cloves; 1 whole Cinnamon stick; 3 cups Chicken broth; 1.5 tsp Salt; 1 tsp Black pepper; 1 whole Charcoal briquette (for smoke); 1 piece Small piece of aluminum foil; 1 tsp Ghee or oil

Fragrant Yemenite Chicken Mandi (Rice & Spices)

DinnerComfort FoodMeal Prep

Ingredients (19)

Ingredient	Qty	Cal	P	C	F
Chicken (bone-in, skin-on thighs & drumsticks)	2 lbs	234	20g	0g	16g
Basmati rice, rinsed and soaked	2 cups	338	7g	74g	1g
Onion, thinly sliced	1 large	25	1g	6g	0g
Garlic cloves, minced	4 cloves	5	0g	1g	0g
Ginger, grated	1 tbsp	2	0g	0g	0g
Olive oil	3 tbsp	93	0g	0g	11g
Mandi spice blend	2 tbsp	20	1g	5g	0g
Turmeric	1 tsp	2	0g	0g	0g
Saffron threads, steeped in hot water	0.25 tsp	0	0g	0g	0g
Bay leaves	2 pieces	2	0g	0g	0g
Cardamom pods	5 pieces	4	0g	1g	0g
Cloves	5 pieces	2	0g	1g	0g
Cinnamon stick	1 whole	11	1g	1g	0g
Chicken broth	3 cups	0	0g	0g	0g
Salt	1.5 tsp	1	0g	0g	0g
Black pepper	1 tsp	11	0g	0g	1g
Charcoal briquette (for smoke)	1 whole	0	0g	0g	0g
Small piece of aluminum foil	1 piece	0	0g	0g	0g
Ghee or oil	1 tsp	0	0g	0g	0g

Ingredients (19)

Ingredient	Qty	Cal	P	C	F
Chicken (bone-in, skin-on thighs & drumsticks)	2 lbs	234	20g	0g	16g
Basmati rice, rinsed and soaked	2 cups	338	7g	74g	1g
Onion, thinly sliced	1 large	25	1g	6g	0g
Garlic cloves, minced	4 cloves	5	0g	1g	0g
Ginger, grated	1 tbsp	2	0g	0g	0g
Olive oil	3 tbsp	93	0g	0g	11g
Mandi spice blend	2 tbsp	20	1g	5g	0g
Turmeric	1 tsp	2	0g	0g	0g
Saffron threads, steeped in hot water	0.25 tsp	0	0g	0g	0g
Bay leaves	2 pieces	2	0g	0g	0g
Cardamom pods	5 pieces	4	0g	1g	0g
Cloves	5 pieces	2	0g	1g	0g
Cinnamon stick	1 whole	11	1g	1g	0g
Chicken broth	3 cups	0	0g	0g	0g
Salt	1.5 tsp	1	0g	0g	0g
Black pepper	1 tsp	11	0g	0g	1g
Charcoal briquette (for smoke)	1 whole	0	0g	0g	0g
Small piece of aluminum foil	1 piece	0	0g	0g	0g
Ghee or oil	1 tsp	0	0g	0g	0g

Directions

Step 1
Season chicken generously with Mandi spice blend, turmeric, salt, and pepper. Let marinate for at least 30 minutes, or overnight.
Step 2
Preheat oven to 375°F (190°C). In a large oven-safe pot or Dutch oven, heat olive oil. Sauté sliced onion until softened, about 5-7 minutes. Add minced garlic and grated ginger, cook for 1 minute.
Step 3
Stir in soaked and rinsed basmati rice, bay leaves, cardamom pods, cloves, and cinnamon stick. Stir for 2 minutes to toast the rice and spices.
Step 4
Pour in chicken broth and steeped saffron water. Stir well. Place the marinated chicken pieces on top of the rice, ensuring they are slightly submerged but mostly exposed.
Step 5
Bring to a gentle boil, then cover the pot tightly with a lid or aluminum foil.
Step 6
Transfer the pot to the preheated oven and bake for 60-75 minutes, or until chicken is tender and rice is cooked through and fluffy.
Step 7
Optional smoke step: While mandi bakes, heat a charcoal briquette until glowing. Once mandi is cooked, remove from oven. Create a small well in the center of the rice. Place a small piece of foil in the well, add the hot charcoal, and drizzle with ghee/oil. Immediately cover the pot for 10-15 minutes to infuse a smoky flavor.
Step 8
Remove charcoal and whole spices. Fluff the rice with a fork and serve the chicken and rice together, garnished with fresh cilantro or toasted nuts if desired.