Arabian Chicken Mandi Recipe -Yemeni Style Rice & Chicken

Step 1: To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder

Step 2: For mandi spice powderTo make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes

Step 3: Turn off the heat, and allow it to cool

Step 4: Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder

Step 5: For the ChickenHeat a large saucepan on medium heat and add oil

Step 6: Once the oil is hot, add finely chopped onion and sauté till translucent

Step 7: This will take about 2-3 minutes

Step 8: To the softened onions,  add the ginger paste and garlic paste and sauté till the raw smell goes away

Step 9: Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well

Step 10: In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan

Step 11: When the oil starts to separate, add the chicken and mix

Step 12: Add 4 cups of water and the Mandi spice powder according to your taste

Step 13: Mix, cover and let it cook for about 15 minutes

Step 14: After 15 minutes, turn off the heat

Step 15: We will furthermore bake the chicken, to get a crispy skin

Step 16: In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside

Step 17: Preheat the oven to 200 degrees centigrade

Step 18: Remove the chicken from the stock and place it  onto a baking tray and brush with butter and mandi spice powder mixture

Step 19: Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour

Step 20: For the riceWash and soak basmati rice for at least 20 minutes

Step 21: Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes

Step 22: Add this pan roasted rice to the chicken stock

Step 23: Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid

Step 24: Cook the rice on medium low flame for about 10 minutes

Step 25: Remove the lid and check if there is any trace of water left

Step 26: If water is left, then cover and cook for another 3 to 5 minutes

Step 27: Now fluff the rice with a fork

Step 28: Take ghee in a small bowl and place it in the middle of the rice

Step 29: Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes

Step 30: Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice

Step 31: Immediately slide back the aluminium foil and secure with lid

Step 32: Open it only at the time of serving, as it gives a nice smokey flavor to the rice

Step 33: To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top

Step 34: Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner