Authentic Yemeni Chicken Mandi

Ingredients

• basmati rice, soaked 3 cup
• whole chicken, cut into large pieces 1.5 kg
• Mandi spice blend 2 tbsp
• whole spices (cardamom pods, cinnamon stick, and bay leaf) 1 tbsp
• onion 1 piece
• ghee 2 tbsp
• charcoal briquette for smoking (optional) 1 piece

Instructions

1. 1

   Season the chicken thoroughly with the Mandi spice blend and let it marinate for at least 30 minutes to absorb the flavors.

2. 2

   Simmer the seasoned chicken with the onion and whole spices until cooked through and tender, then set the chicken aside and strain to reserve the broth.

3. 3

   Cook the drained basmati rice in the reserved chicken broth with cardamom, cinnamon, and bay leaves until all the liquid is absorbed.

4. 4

   For the signature smoky flavor: place a glowing charcoal ember in a small heatproof dish or foil cup in the center of the rice pot, drizzle a few drops of ghee over it, and immediately cover tightly for 5 minutes.

5. 5

   Fluff the rice and spread onto a serving platter, then top with the chicken. Optionally, broil the chicken in the oven for a few minutes before serving for a crisp, golden skin.