Chicken Mandi Aromatic Rice (Printable Version)
# What You'll Need:
→ Spice Blend (Hawaij)
01 -
1 teaspoon ground cumin
02 -
1 teaspoon ground coriander
03 -
1 teaspoon black pepper
04 -
1/2 teaspoon ground cardamom
05 -
1/2 teaspoon ground cinnamon
06 -
1/4 teaspoon ground cloves
07 -
1/2 teaspoon ground turmeric
08 -
1/2 teaspoon red chili powder
→ Protein
09 -
1 whole chicken (about 1.5 kg), skin-on, cut into halves or quarters
10 -
1 tablespoon sea salt
11 -
2 tablespoons unsalted butter, melted
→ Rice and Aromatics
12 -
2 cups Basmati rice, rinsed until water runs clear
13 -
2 tablespoons olive oil
14 -
1 large onion, finely chopped
15 -
2 medium tomatoes, diced
16 -
1-2 green chilies, slit lengthwise
→ Liquids and Seasonings
17 -
3 1/2 cups boiling water
18 -
Salt, to taste
→ Optional Garnish
19 -
1/4 cup raisins
20 -
1/4 cup slivered almonds, toasted
# Step-by-Step Directions:
01 -
In a small bowl, combine cumin, coriander, black pepper, cardamom, cinnamon, cloves, turmeric, and red chili powder. Mix thoroughly and set aside.
02 -
Rub the chicken pieces with half the Yemeni spice blend, 1 tablespoon sea salt, and melted butter. Ensure even coating and marinate for at least 30 minutes in the refrigerator.
03 -
Preheat the oven to 200°C. Arrange marinated chicken on a baking tray lined with parchment paper. Roast for 45 minutes, turning once, until the skin is golden and the meat is cooked through.
04 -
In a large, heavy-bottomed pot, heat olive oil over medium heat. Sauté chopped onion until golden. Add tomatoes and green chilies; cook until tomatoes soften. Stir in the remaining spice blend and cook for 1 minute.
05 -
Add rinsed Basmati rice and mix to coat grains in oil and spices. Pour in boiling water and season with additional salt. Cover, reduce heat to low, and simmer for 15–20 minutes, or until rice is tender and fluffy.
06 -
Gently fluff the rice and transfer onto a large platter. Arrange roasted chicken on top. Optionally, sprinkle with raisins and toasted slivered almonds. Serve immediately, ideally accompanied by yogurt or tomato chutney.
# Helpful Notes:
01 -
Marinating the chicken longer results in a more pronounced flavor depth.
02 -
For a smokier effect, briefly smoke the rice and chicken with a piece of hot charcoal and a touch of ghee, covered tightly for several minutes before serving.
03 -
Soak Basmati rice for 20 minutes if time allows to maximize fluffiness.