for Chicken Mandi

  •  Items needed for the rice:

  • Two cups of basmati rice, rinsed and steeped for half an hour
  • Four cups of water
  • One large onion, sliced
  • Whole spices:
  • One cinnamon stick
  • 4-5 cardamom pods
  • Four cloves
  • Two bay leaves and one teaspoon of black peppercorns
  • One-half teaspoon of salt
  • Ghee or olive oil: two tablespoons
  • A pinch of saffron strands steeped in two tablespoons of warm milk
  • For the chicken:
  • One entire (cut into four pieces) or four leg quarters of chicken
  • ½ cup of yoghurt
  • 1 teaspoon of garlic paste
  • 1 teaspoon of ginger paste
  • 2 tablespoons of lemon juice
  • 1 teaspoon of salt
  • 1 tsp black pepper powder
  • 1/2 tsp of turmeric powder
  • 1 teaspoon of garam masala
  • 1 teaspoon of paprika
  • 2 tablespoons of olive oil
  • For Infusion of Smoke (Optional):
  • 1 piece of charcoal
  • One teaspoon oil or butter
  • Directions:

Step 1: Let the chicken marinate.
  • Add the yoghurt, ginger paste, garlic paste, lemon juice, olive oil, salt, black pepper, turmeric, garam masala, and paprika to a bowl.
  • Thoroughly rub the mixture onto the chicken pieces.
  • For at least two hours, cover and marinate (ideally overnight in the fridge).
Step 1: Allow the chicken to marinade.
  • In a bowl, combine the yoghurt, lemon juice, olive oil, ginger paste, garlic paste, salt, black pepper, turmeric, garam masala, and paprika.
  • Apply the mixture all over the chicken pieces.
  • Cover and marinate for at least two hours, preferably overnight in the refrigerator.
  • Cook the chicken in step three.
  • Set the oven temperature to 200°C (400°F).
  • Arrange the marinated chicken on an aluminium foil-lined baking tray. To keep it wet, cover with foil.
  • To give the chicken a golden, crispy finish, roast it for 30 minutes, then uncover it and grill it for 10 minutes.
Step 5: Put Together and Serve:
  • After fluffing the rice, move it to a dish for serving.
  • Top with the roasted chicken.
  • To give the rice a bright colour and aroma, drizzle it with saffron milk.
  • Add optional raisins, cashews or almonds, and fried onions as garnish.
  • Serving Recommendation: Accompany your mandi with a salad or tomato chutney. Savour this fragrant Yemeni treat! 🥘🍗