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Chicken Mandi with Rice

12.17.2013

Ingredients

Chicken, either 1 whole or split into halves is best
1 tsp. hawaij spice mix
1/8 tsp. turmeric
2 tbsp. melted butter for the chicken marinade
a pinch of saffron threads soaked in 1-2 tbsp. water
4 cups of rice (I like a lot of rice, but you can half it to 2 cups if you like)
water for rice (approx. 5-7 cups, I used 6) you need less water than usual
salt to taste ( i used 3 tsp. in the rice)
2-5 green chilis (to taste)
1 onion, chopped
cardamom pods
whole cloves
whole peppercorns
2 tbsp. oil for the rice
cinnamon stick
food coloring (optional)
a piece of natural coal
bay leaves

How to make

1. The night before (or several hours) place the saffron threads in a couple tablespoon or so of warm water. Let this sit until the water turns deep orange.

2. Mix together the hawaij spice mix, turmeric and melted butter. Spread this generously over the chicken, cover and marinate for a couple of hours.

3. In a large pot, sautee the onions in oil over medium heat until soft. Turn off the heat and add the rice, cardamom, cloves, peppercorns, cinnamon stick, bay leaf, chilis, salt, and water.

4. Place a wire rack over the pot of rice and then place the chicken on top of the wire rack, making sure that the pot is larger in diameter than the chicken. Place both in the oven at 425 F.

5. Start off cooking the chicken/rice for 15-20 minutes so that the outside of the chicken starts the browning process. Then lower heat to 325 to cook it through nice and slowly which will give the chicken a nice texture and fall off the bone. Cook it until the juices run clear or internal chicken temp is 165 F. I recommend using a thermometer especially if this is your first time cooking a chicken. Mine whole chicken took about 1 hr. 45 min.

6. Remove the rice and chicken and let sit for a few minutes before cutting the chicken. Fluff the rice. Now is also the time to add the saffron and/or food coloring to the rice.

7. Cut the chicken and place it in the rice pot. Place a small ramekin in the middle with vegetable oil inside. Then add the red hot coal inside the oil and cover the pot with a lid. It should smoke, giving the rice a smoky flavor.

Comments

Akiva

I was waiting for this recipe and here it is. Can't wait to try. Thank you very much Katherine.

12.20.2013 Reply

shebayemenifood

thanks for your comment, i hope you ike it :)

12.31.2013

hifa

I love Yemen

02.20.2014 Reply

sumera

I would like to know what is hawaij spice mix .how to make hawaij spice mix at home .

03.08.2014 Reply

shebayemenifood

http://www.shebayemenifood.com/content/hawaij-yemeni-spice-mix

04.24.2014

elyas

can you show how to make ogda, fahsa, and meat mandi. thank you

03.25.2014 Reply

Ariana

What is Hawaii spice mix? Can I make it myself or I have to buy it. Thanks

04.05.2014 Reply

shebayemenifood

you can make it or buy it or substitute arabic 5 spice

http://www.shebayemenifood.com/content/hawaij-yemeni-spice-mix

04.24.2014

Sumaia


i cant belive that finally i found such beautiful Yemeni recipes. thnx alot to You

04.13.2014 Reply

vahed

i had tried out a lot of times to make it... but from your recipee it became marvelous... thanks a lot...

04.15.2014 Reply

Anonymous

Thanks for this recipe.been looking for it...

04.15.2014 Reply

khadija

What's step # 7 for? Thanks

04.19.2014 Reply

shebayemenifood

sorry the rest of the instruction got cut off. you need to head the coal and place it n the oil. then close the lit o the pot to smoke the chicken, the video explains it clearly

04.24.2014

Antony

Thanks you it's really easy to make and my kids and wife love it

04.21.2014 Reply

Madhuri

Hi Katherinerine

My husband is yemeni and I too cook yemeni saudi traditional  arabic dishes. And with your recipes I feel we Re connected to middle east being in Auckland. The mishwie  chicken and rice is very teasty n your simple recipe is easy to follow. 

Thanks for taking time to put all this videos and recipies

Shukarann kathir 

Madhuri

04.24.2014 Reply

Thas

Thank you so much for sharing this authentic recipe. I loved it, the rice was very flavorful.

07.12.2014 Reply

Anonymous

Hi..I would like to know some kind of chutney receipies, that i can hav wid mandi...coz I have tasted it but have no idea of making it...thanks..

07.22.2014 Reply

shebayemenifood

http://www.shebayemenifood.com/content/three-kinds-zahawiq-salata-hara 

12.14.2014

Sheeshaik

I do not have an oven, is there any ,other method to make this without oven, if yes please advise I am tempting to eat mandi ...thanks in advance

07.27.2014 Reply

shebayemenifood

Hello and thanks for your comment. The traditional way is with with and outdoor oven. I have used a outdoor grill for this before and the taste was better than the oven because it gives a smookey flavor. The only issue is its hard to time the rice and chicken cooking in the grill but it can be done. You could also cook the rice and chicken on the stove but i think it won't be exactly like mandi but close. 

12.14.2014

abu mohamed

00971503879700

08.21.2014 Reply

Nadia

my husband lived all his life in saudia....he misses d food from there...i have no idea about saudi food...but watever i make from ur blog...he verifies as authentic...d mandi was very tasty

thankx alot..

08.31.2014 Reply

Faizah

Hi, thank you for this recipe - so simple and yummy!

I do have a question about the rice though.  Does the rice stay in the oven all the time when roasting the chicken? Doesn't it dry up after sitting in the oven for more than an hour?  Or do you take the rice out midway?

Lookng forward to your reply!

09.02.2014 Reply

shebayemenifood

Hi Faizah, thanks for your comment and sorry for taking so long to respond. I kept the rice in the whole time. It doesn't get dried out but it does absorb a lot of water. Turning the rice just once can help. It is also easier to use a cut up chicken because the time is less to cook it and it is more in line with the time of cooking rice.

12.14.2014

angelica

hi may i ask if where did u turn on the oven down or up? coz im wondering why did the color of chicken turns brown

09.15.2014 Reply

maryam

This is wonderful!!! Can you please make a video as well of how to make zurbian/zerpyan ?????!

11.28.2014 Reply

Anonymous

What type of rice are u using basmati rice? Or jasmine rice?

12.08.2014 Reply

shebayemenifood

Basmati

12.14.2014

Bissan

Hello,

I just made this and it turned out fabulous! Thank-you for sharing it! I just have one question; can I use this recipe for lamb mandi? Thanks again!

01.05.2015 Reply

amal

Hi I wanted to know u put the rice in a without covering it and then the same time u put the kitchen on top for an hour and half it won't burn or over cook the rice and chicken do I cover anything or leave it over

05.27.2015 Reply

basit

thanks

06.08.2015 Reply

Bissan

Hello Katherine, I just wanted to thank-you for this recipe. I've been craving mandi since leaving the Emirates (I currently reside in Canada) for a long time now and I can happily say my craving is now satisfied! With everything that's happening in Yemen I hope your family is safe and sound.

10.15.2015 Reply

Jen

made this tonight and it turned out exactly like yours. I even made the sahawiq sauce for it and it was delicious. Thanks for the great recipe, far better than all the others I looked at. This seems the most authentic.

 

11.04.2015 Reply

Patricio

Hi Katherine. I tried your recipe and it was awesome, the smoky flavour was incredible. I am from Argentina,and i live here. I never been to Yemen but I ve been to UAE 2 times for holidays, because I have a friend living there. I tried Chicken Mandi in many restaurants there but the one I made following your recipe was the best. Thank you very much for sharing your knowledge, keep uploading recipes!

Best regards,

11.08.2015 Reply

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01.18.2016

Rabia

Best recipe ever!

06.26.2016 Reply