Mandi Yemeni

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.