Chicken Mandi

Chicken Mandi is one of the most famous Yemeni dishes in the Arab world because its main ingredient is rice. It is known that the benefits of rice are many. It is used in most dishes of oriental cuisine, including the method of making kabsa, which has a special place among Arabs because it is a family meal par excellence. Here, Madam Mandi chicken, this easy and quick recipe to prepare the most delicious Chicken Mandi dish on its origins:

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Ingredients

Chicken Mandi Ingredients

• 1 kg of American rice(or any type of rice)

• 1.5 kg of chicken of the type you prefer

• Half a large cup of vegetable oil

• 2 tablespoons of turmeric

• 2 teaspoons of Mandi seasoning

• A large cup of yogurt

• 2 tablespoons tomato puree

• 2 tablespoons drenched saffron

• 5 cloves

• 5 cardamom pods

• Onion of medium size

3 medium sized tomatoes, diced

• 3 sweet green peppers

• 1 teaspoon of pepper

• 1 tablespoon of salt

• A piece of charcoal

How to prepare

1. Wash the rice well and soak it for half an hour and a half

• Put water in a saucepan on the fire and add cloves, peppercorns, salt, bay leaf and cinnamon sticks

• We let the water boil, then add the rice and boil it in water half level

• Divide the rice into 3 parts, color one part yellow, one part saffron, and the third part leave white

• Cut the onions and green peppers into slices and saute them with a little vegetable oil to wilt and start to brown

• We add the aromatic bouquet and the mandi spices to the onions and fry them so that the smell begins to appear

• Add the tomatoes, tomato molasses and milk to the mixture and stir, then add the chicken

• Flip the chicken with the mixture and let it brown and drink the flavor

• Cover the chicken and let it cook, and if it needs more water, add

1. After cooking the chicken halves in the oven tray

1. We put the chicken in a hot oven to brown on the face

1. We put a charcoal on the fire to ignite

1. Put a tin foil between the chicken and put a little oil on it and put a burning coal inside it to flavor the chicken with charcoal

1. Pour the colored rice in layers, then put the chicken on top and serve

1. Finely chop the tomatoes and peppers

1. Put the oil in the cooking pot

1. Add tomatoes and capsicum, stir until wilted

1. Add a spoonful of tomato paste, mandi spices and salt and leave the mixture on a low heat

1. Then add the rice after washing it well

• Stir it with the vegetable mixture

• Add 6 cups of chicken broth to the rice

• We leave it to boil and then leave it on a low heat until it is cooked

• After the rice is cooked, we divide it into three parts

• We put yellow dye on the first section

• And saffron on the second section

• We leave the third section white

• Then we mix the three parts and thus we get a colorful soggy

• And if we want to add the flavor of barbecue to the rice

• Put a burning charcoal in a tin foil and pour it into the rice pot. Pour a little oil on the charcoal and cover the pot until the rice acquires the desired flavor.

• As for the chicken, put it in a saucepan and add the water and the aromatic bouquet (cloves, onions, peppers, cardamom).

• And boil it well

• Then mix a tablespoon of tomato puree, yogurt and some salt

• We season the chicken with the mixture and put it in the oven until it acquires a golden color

• Finally, we pour the rice into the pouring bowl, put the chicken pieces and nuts, and serve it hot for lunch when the family gathers, with peace and healing.

35. You can give the Mandi dish the taste of charcoal or smoked by placing a burning coal in a tin foil inside the cooking pot without touching the rice and then pouring a few drops of olive oil on it and in the meantime, close the lid of the pot and you will see the results, the result will exceed months Mandi restaurants in Dubai, Abu Dhabi, Riyadh, Dammam and Makkah