Arabic recipesMain dishes
Mandi Recipe: Yemeni Oven-Steamed Chicken and Saffron Basmati Rice
Mandi is a celebrated Yemeni and Gulf feast dish recreated in a home oven by steaming saffron-and-turmeric spiced chicken directly above a pot of basmati rice, cardamom pods and black lime. As it cooks, the golden meat juices drip into the rice below, streaking the grains white and amber.
Also known as:Yemeni chicken mandiHadhrami mandiOven mandi with basmati rice and loomi
Servings6
Prep time25 min
Cook time65 min
Ingredients
Add ingredients to cart- 1 whole chicken (about 1.4 kg), split lengthwise into two halves with skin on
- 600 g long-grain basmati rice, rinsed well, soaked for 25 minutes in tepid water and drained
- For the chicken rub: 1.5 tbsp mandi spice blend, 1/2 tsp ground turmeric, a generous pinch of saffron threads steeped in 2 tbsp hot water, 3 tbsp oil or melted ghee and salt
- For the rice pot: 1 finely chopped onion, 6 whole green cardamom pods, 2 pierced dried black limes (loomi), 1 cinnamon stick, 5 whole cloves, 2 bay leaves and 1 whole green chilli
- About 900 ml hot water or light stock and 2 tbsp ghee or oil
- Toasted almonds and plump raisins to garnish, plus a small piece of natural charcoal if smoking
Preparation Steps
- 1Stir together the mandi spice blend, turmeric, steeped saffron liquid, salt and oil, then massage thoroughly over both chicken halves so the skin takes on a deep golden hue.
- 2In a wide ovenproof pot, gently fry the chopped onion in ghee with the cardamom pods, pierced loomi, cinnamon, cloves and bay leaves for 2 minutes until fragrant, then add the drained basmati rice, hot water, salt and whole green chilli.
- 3Stretch a double layer of heavy foil tightly across the rim of the pot and poke plenty of small holes in it, set the chicken halves skin-side up on top (or on a wire rack resting over the pot) and tent everything tightly with baking parchment and another sheet of foil to trap the steam.
- 4Bake in a preheated oven at 200 °C for 55 to 60 minutes until the chicken is tender and the rice has absorbed all the liquid, then uncover the top and broil for 5 minutes until the skin turns crisp.
- 5Optionally place a tiny metal cup with a drop of oil and a glowing ember on the rice under a lid for 3 minutes for pit-oven smoke, then fluff the multi-toned rice onto a platter, top with the chicken and scatter with almonds and raisins.
