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Chicken Mandi Rice

Chicken Mandi Rice

Mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij. The main technique that differentiates mandi from other meat dishes is that the meat is cooked in the tannour. One of the most beloved chicken and rice dishes - the classic Yemeni Chicken Mandi. What is not to love? Perfectly spiced succulent chicken, layered on top of glistening yellow rice and garnished with fried onions, almonds and raisins. You will nail it with this perfect recipe. The recipe had limited yet the perfect amount of ingredients, and was so easy to follow! My family loved the dish, they all called it restaurant quality and the next time we want to have mandi, for sure it is going to be your recipe than a take-away!! Thank you soo much!” Chicken Mandi is a popular authentic Yemeni dish that consists 3 components: chicken (or any other meat), a Yemeni spice mix called "Hawaij", and rice. Sounds like a simple dish, right? Wrong! Because the authenticity is all in the cooking method! Mandi is traditionally slow cooked in an underground "oven", called a Taboon. It is basically like a big hole with lots of coal inside, and the chicken and rice are cooked inside, with the chicken on a rack on top of the rice so all the juices can drip into the pot. Because it slow cooks on coals, it inherits a delicious smoky flavour. And because it takes a while to make it, it is usually only served at special occasions and celebrations.

Ingredients for Chicken Mandi Rice

  • Steps for Chicken Mandi Rice

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