A popular authentic Yemeni slow prepared meal of rice and chicken with a scrumptious smoky flavour. It is an unbelievable treat for dinner!

CHICKEN MANDI

Ingredients

1 kg whole chicken with the skin, cleaned and vertically halved
1 1/2 cups Basmati rice, cleaned, soaked for 20 minutes and drained
2-3 fresh red chillies
Fried raisins for garnish
8-10 almonds, blanched, peeled, and deep fried
Mandi masala
2 tbsps coriander seeds
1 tbsp cumin seeds
5-6 green cardamoms
5-6 cloves
2 star anise
8-10 black peppercorns
2 bay leaves
1 inch cinnamon stick
1 dried lemon, broken
3 dried red chillies
Salt to taste
Stock
3 tbsps oil
1 tsp cumin seeds
3-4 green cardamoms
5-6 black peppercorns
3-4 cloves
2 bay leaves
1 inch cinnamon stick
3 medium white onions, sliced
1 dried lemon
Salt to taste
Marination
A large pinch of saffron
1 tbsp olive oil + for sprinkling
Salt to taste

Approach

1. To make the mandi masala, dry roast coriander [seeds, cumin seeds, green cardamoms, cloves, star anise, black peppercorns, bay leaves, cinnamon stick, dried lemon and dried red chillies in a pan. Take the pan off the heat and allow to cool a little.
2. Put the roasted spices in a grinder jar, add salt and grind to a great powder.
3. To make the stock, heat oil in a deep wide non-stick pan. Include cumin seeds, green cardamoms, black peppercorns, cloves, bay leaves, and cinnamon stick and sauté till aromatic.
4. Add onion pieces and sauté till translucent. Include the dried lemon, 1 tsp mandi masala and blend well. Include 4-5 cups water and mix.
5. Add salt, mix and bring the mix to a boil.
6. Carefully slide in the chicken, mix, cover and cook on medium heat for 20 minutes. Drain pipes the chicken and place it on a plate. Dispose of the lemon.
7. Pressure half of the stock and reserve it.
8. Add the rice into the stock remaining in the pan and blend well. Cook till the mix comes to a boil.
9. On the other hand, to make the marination, take 1 1/2 tablespoons mandi masala in a little bowl. Add saffron, olive oil, 2-3 tbsps of the reserved stock. Apply this mix completely over the chicken.
10. Location the chicken over the rice mixture, decrease the heat to low, cover and cook for 10-15 minutes.
11. Take some hot charcoal pieces in a little stainless steel bowl, place it over the rice, sprinkle some oil over it and immediately cover and let the smoke infuse for 1-2 minutes.
12. Eliminate the steel bowl, and move the rice and chicken over a large serving plate. Garnish with fried raisins, fried almonds, and serve hot with the reserved stock.

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