Experience the rich flavors of Arabian cuisine with Chicken Mandi, a traditional Yemeni dish. This recipe combines tender chicken and aromatic spiced rice, making it a perfect choice for gatherings and memorable meals.
Start by mixing all the marinade ingredients in a bowl to whip up the flavorful mandi marinade.
Marinate the chicken legs with this mixture, ensuring they're well-coated. Let them rest for 30 minutes to absorb the flavors.
Next, place the chicken legs on a greased oven tray.
Bake in a preheated oven at 350°F for about 40-45 minutes. You're looking for a beautiful golden-brown finish.
Once done, take the chicken out of the oven. They should be perfectly cooked and ready to enjoy.
To Prepare Rice
Blend onion, tomato, garlic, ginger, and green chili to a smooth paste and set aside.
Heat oil or ghee in a pan over medium heat, add cinnamon, cloves, cardamom, bay leaves, and chicken bouillon. Sauté until fragrant.
Stir in the blended paste, chili powder, and allspice powder, and cook until the raw smell disappears.
Add soaked basmati rice, water, and salt to the pan.
Cook the rice until it's 70% done – the edges and middle should start bubbling, and the rice grains should break when pressed.
Reduce the heat to low, cover the pan, and let the rice cook for another 10-15 minutes, or until it's fluffy. While the rice cooks, fry cashews and raisins in oil or ghee and set them aside.
Remove the rice from heat and top it with the oven-grilled chicken legs. Garnish with the fried cashews and raisins.
For the smoky flavor, heat a small piece of charcoal using tongs until it's hot. Place it in a small cup, pour a teaspoon of oil over it to produce smoke.
Set the cup inside the rice pan, cover tightly with foil or a lid, and let it sit for 5-7 minutes to infuse the smoky tandoori aroma into the mandi rice.
To Serve
Carefully uncover the pan, revealing the aromatic and smoky Chicken Mandi. Serve this delicious dish hot, accompanied by your choice of sides or a refreshing veggie salad, to complete this rich and flavorful culinary experience.
Notes
Master Arabian Chicken Mandi with these key cooking tips:
Marination Time: For the chicken, longer marination enhances flavor. If possible, marinate overnight in the fridge for deeper flavor penetration.
Quality of Rice: Use high-quality basmati rice for its long grains and fragrant aroma. Ensure the rice is properly rinsed and soaked for optimal texture.
Balancing Spices: Be precise with spices like cloves, cardamom, and cinnamon. They are potent and can overpower the dish if used excessively.
Uniform Chicken Pieces: Ensure the chicken pieces are of uniform size for even cooking. If using different cuts, be mindful of varying cooking times.
Monitoring the Rice: During the 70% cooking phase, keep a close watch to prevent overcooking. The rice should be slightly firm before the final steam cooking.
Creating the Smoky Flavor: Be cautious when handling hot charcoal for the smoky flavor. It should be a quick process to infuse smoke without overpowering the dish.
Resting Time: Allow the dish to rest after adding the smoky flavor. This helps the aromas to settle and blend well.
Garnishing: Use fried nuts and raisins for a crunchy texture contrast. Fresh herbs like coriander or mint can add a burst of freshness.
Food Safety: If storing or reheating, ensure proper temperature management to maintain food safety.
Experiment and Enjoy: Feel free to tweak the recipe to suit your taste preferences. Cooking is an art, so enjoy the process and the delicious results!