Chicken Mandi
A classic Yemeni and Arabian dish featuring succulent chicken boiled in an aromatic spiced broth and oven-roasted to golden perfection, served over fragrant basmati rice infused with rich chicken stock and a signature smoky charcoal finish.
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🍳 Cooking Flow
Boil chicken with whole spices and aromatics for 20 minutes, then strain and reserve the broth. → Glaze chicken with saffron/food coloring mixture and bake at 240°C for 20 minutes. → Cook soaked basmati rice in the reserved spiced chicken broth with whole spices, dry lemon, and ghee until tender. → Place roasted chicken over rice, add hot charcoal with ghee, and seal tightly to infuse smoke flavor for 5 minutes. → Serve garnished with fried onions, nuts, raisins, and freshly blended Daqoos sauce.
Cooking Steps
Brief Cooking Order
Boil chicken with whole spices and aromatics for 20 minutes, then strain and reserve the broth. → Glaze chicken with saffron/food coloring mixture and bake at 240°C for 20 minutes. → Cook soaked basmati rice in the reserved spiced chicken broth with whole spices, dry lemon, and ghee until tender. → Place roasted chicken over rice, add hot charcoal with ghee, and seal tightly to infuse smoke flavor for 5 minutes. → Serve garnished with fried onions, nuts, raisins, and freshly blended Daqoos sauce.
Introduction
A classic Yemeni and Arabian dish featuring succulent chicken boiled in an aromatic spiced broth and oven-roasted to golden perfection, served over fragrant basmati rice infused with rich chicken stock and a signature smoky charcoal finish.
Step 1
Place halved chicken into a large pot, add enough water to submerge, bring to a boil, and skim off the foamy scum from the surface.
Step 2
Add half an onion, garlic cloves, bay leaves, cinnamon stick, cloves, cardamom pods, peppercorns, coriander seeds, salt, turmeric powder, and curry powder. Stir well, cover with lid, and cook for 20 minutes.
Step 3
Remove the chicken pieces from the pot onto a tray. Strain the broth and reserve the spiced chicken stock for cooking rice and coloring.
Step 4
In a small bowl, combine 2 tablespoons of warm chicken stock, 1 teaspoon of lemon juice, a pinch of saffron, and a small amount of orange food coloring; stir well to dissolve.
Step 5
Place the boiled chicken onto a foil-lined baking sheet, brush generously with cooking oil, then brush with the prepared coloring mixture. Bake in an oven preheated to 240°C for 20 minutes until golden and crisp.
Ingredients List
Important Notes
Skim off all scum when boiling the chicken to ensure a clean, flavorful stock for the rice.
Soaking basmati rice for 20 minutes before cooking allows the grains to elongate and cook evenly.
Do not stir the rice aggressively once it starts cooking to avoid breaking the delicate long grains.
Ensure the pot is tightly sealed with aluminum foil during the smoking stage to lock in the authentic charcoal aroma.
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