Photograph of the finished Mandi Yemeni

Middle East · Cơm gà nướng hun khói Mandi

Mandi Yemeni

3 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.5 lb
  • Photograph of Chicken breast Chicken breast 4.4 lb
  • Photograph of Baharat spice blend Baharat spice blend 1.7 oz
  • Photograph of Dried limes Dried limes 8
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Cardamom Cardamom 0.8 oz
  • Photograph of Ghee Ghee 8.5 oz
  • Photograph of Raisins Raisins 5.6 oz
  • Photograph of Onion Onion 2.4

Method

  1. 1 Rub baharat, turmeric, and salt all over the chicken, then refrigerate for 4 hours.
  2. 2 Simmer the broth with onions, cinnamon, cardamom, and dried lemon for 30 minutes.
  3. 3 Cook the rice in the broth, then place a rack on top of the rice pot and hang the chicken above.
  4. 4 The chicken is hung above the rice pot so that the chicken juices and fat drip down onto the rice; that's the whole principle of mandi.
  5. 5 Bake covered at 180 degrees for 80 minutes.
  6. 6 Place a glowing piece of charcoal in a small bowl inside the pot for the last 5 minutes to infuse the entire pot with a smoky aroma.

With an appliance

  • Oven 3 hr

    Bake the entire tray containing the rice cooker and chicken rack at 180 degrees for 80 minutes, then at 230 degrees for 12 minutes until the skin is golden brown.

Start cooking