Mandi – Traditional Yemeni Rice and Chicken Dish – Step-by-Step Recipe

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Mandi – Traditional Yemeni Rice and Chicken Dish – Step-by-Step Recipe

Mandi is one of the most iconic and flavorful dishes of Yemeni cuisine. It’s a hearty and aromatic meal, typically served as a main course, and known for its rich combination of spices, tender chicken, and fragrant rice. It’s nutrient-rich, quick to prepare, and perfect for festive gatherings or family dinners.

Ingredients:

Mandi

 

  • 3 kg of chicken pieces

  • 1 kg of long-grain rice

  • 3 medium onions

  • 1 cup of fresh lemon juice

  • 4 garlic cloves, crushed

  • 4 peeled and chopped tomatoes

  • ¼ cup olive oil (or 4 tablespoons of ghee)

  • 1 cup of yogurt

  • 10 whole cloves

  • 10 cardamom pods

  • 1 cinnamon stick

  • 1 tablespoon saffron

  • 1 tablespoon red chili powder

  • 1 teaspoon black pepper

  • Salt to taste

  • 1 cup of raisins

  • 2 cups of toasted walnuts and almonds

  • A few bay leaves

Preparing the Chicken:

  1. Clean and Boil the Chicken:
    Rinse the chicken pieces thoroughly with salt and water. Place in a deep pot, cover with water, and add bay leaves, cinnamon stick, red chili powder, black pepper, and a pinch of salt. Let it boil for about 30 minutes.

  2. Flavor the Chicken:
    In a bowl, mix yogurt, lemon juice, and crushed garlic. Add this mixture to the boiling chicken and let it cook for an additional 30 minutes to fully absorb the flavors.

Preparing the Rice:

  1. Soak the Rice:
    Rinse the rice with cold water, then soak in warm water with a pinch of salt for 30 minutes. Drain and rinse again before cooking.

  2. Sauté the Onions:
    In a large cooking pot, heat olive oil or ghee over low heat. Add the sliced onions and sauté until golden brown.

  3. Cook the Rice:
    Add the drained rice to the onions, along with salt, black and red pepper, and saffron. Stir the mixture for 5 minutes to infuse the flavors.

Preparing the Tomato Sauce:

  1. Make the Sauce Base:
    Blend the tomatoes or chop finely. In a pan over medium heat, add a bit of oil and sauté the tomato puree, chopped green chili, and crushed garlic. Let it simmer until thick and well blended.

Assembling the Dish:

  1. Layer the Rice:
    Transfer the seasoned rice to a baking tray. Add 2 cups of chicken broth, a pinch of red and black pepper, and whole cardamom pods. Cover the tray with aluminum foil and make a few holes in the top.

  2. Add the Chicken:
    Place the marinated chicken on top of the foil. Sprinkle with saffron, black and red pepper, and roasted nuts, pine nuts, and raisins. Cover with another layer of foil.

  3. Bake the Mandi:
    Bake in a preheated oven at 180°C (350°F) for 1 hour. Halfway through, uncover the chicken to allow it to brown, then return it to the oven.

Final Assembly:

  1. Mix the Sauce:
    Once the dish is done baking, dip the cooked chicken pieces into the prepared tomato sauce.

  2. Plate the Dish:
    Fluff the rice and transfer it to a large serving platter. Arrange the chicken pieces evenly over the rice. Garnish with crispy nuts, raisins, and pine nuts. Add lemon slices and fresh parsley around the edges for presentation.

Serving:

Serve Mandi hot as a main course. It’s a complete, festive dish that brings the aromas and traditions of Yemen right to your table.

Enjoy with health and happiness!

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