A traditional Yemeni-inspired rice dish featuring aromatic spiced chicken, fluffy basmati rice, and toasted almond garnish.
Yemeni Chicken Mandi is a fragrant and satisfying rice dish made with tender chicken seasoned with cumin, coriander, paprika, turmeric, cinnamon, cardamom, and cloves. Lemon juice adds a touch of freshness, while onions, garlic, and chicken stock create a rich base for the rice.
The chicken cooks alongside the rice, allowing the spices and stock to infuse every grain with savoury flavour. The finished dish is garnished with almonds and fresh coriander, creating a delicious combination of tender chicken, aromatic rice, and nutty texture.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 whole chicken (1.2–1.5 kg), halved
3 tbsp oil
1 tbsp lemon juice
2 tsp cumin
2 tsp coriander
1 tsp paprika
½ tsp turmeric
½ tsp cinnamon
½ tsp pepper
4 cardamom pods
4 cloves
Salt, to taste
2 onions, sliced
4 garlic cloves, minced
5½ cups chicken stock
Almonds, for garnish
Fresh coriander, for garnish
Method
Marinate the Chicken
In a bowl, combine the oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, pepper, cardamom, cloves, and salt. Coat the halved chicken evenly with the spice mixture and leave to marinate for 30 minutes.Prepare the Aromatic Stock
Heat a little oil in a large, heavy-bottomed pot. Sauté the sliced onions and garlic until softened and fragrant. Add the chicken stock and bring it to a boil.Partially Cook the Rice
Rinse and drain the soaked basmati rice. Add it to the boiling stock and cook until the grains are approximately 70% done.Cook the Chicken with the Rice
Place the marinated chicken over the partially cooked rice. Cover the pot, reduce the heat to low, and cook for 25–30 minutes, or until the chicken is cooked through and the rice is tender.Roast or Grill the Chicken
Carefully remove the cooked chicken and roast or grill it for approximately 5 minutes to develop a golden colour.Garnish and Serve
Arrange the chicken over the rice. Garnish with almonds and fresh coriander, then serve while hot.
Serve
Serve Yemeni Chicken Mandi with daqqus, cucumber yogurt, fresh salad, and lemon wedges. The tangy tomato accompaniment, cool yogurt, and citrus complement the warm spices and rich flavour of the chicken and rice.