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Yemeni Mandi (Spiced Rice with Roasted Chicken)

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Yemeni mandi with roasted chicken, fragrant rice, raisins, toasted almonds, and herbs.
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Mandi is a Yemeni celebration dish of fragrant rice and tender meat, traditionally cooked over gentle smoke and served on a shared platter.

A spiced roast chicken cooks above the rice so its juices enrich the grains while cardamom and cinnamon perfume the dish.

Rinse and soak the rice briefly so the grains cook separately instead of turning sticky.

Serving Suggestions

Serve on a wide platter with raisins, toasted almonds, cilantro, and a simple tomato-chili sauce.

Fragrant mandi rice and roasted chicken being served from a large platter.

Recipe Notes

For a smoky finish, place a small piece of hot charcoal in a foil cup beside the rice, add a drop of oil, cover for 3 minutes, and remove carefully.

Yemeni mandi with roasted chicken, fragrant rice, raisins, toasted almonds, and herbs.

Yemeni Mandi (Spiced Rice with Roasted Chicken)

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Fragrant Yemeni rice topped with tender roasted chicken, raisins, toasted almonds, and herbs.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Yemeni
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken
  • 1 1/2 lb bone-in chicken thighs
  • 2 tbsp neutral oil
  • 2 tsp fine salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cardamom
  • 1/2 tsp ground cinnamon
Rice
  • 2 cups basmati rice, rinsed
  • 3 cups chicken stock
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 whole dried lime pierced
  • 1/4 cup raisins
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup fresh cilantro, chopped

Equipment

  • Dutch oven with lid
  • Roasting rack
  • Small bowl
  • Large platter

Method
 

Season the Chicken:
  1. Mix the oil, salt, cumin, coriander, cardamom, and cinnamon. Rub over the chicken and set aside while the rice is prepared.
Cook the Rice and Chicken:
  1. Heat the oven to 375°F (190°C). In a Dutch oven, cook the onion and garlic in a little oil for 5 minutes. Add the rice, stock, and dried lime.
  2. Set a rack over the rice and arrange the chicken on top. Cover and bake for 35 minutes, then uncover and roast for 25 to 30 minutes until the chicken is browned and cooked through.
  3. Rest the chicken for 10 minutes. Fluff the rice and stir in the raisins.
Serve:
  1. Spread the rice on a platter, arrange the chicken over it, and finish with toasted almonds and cilantro.

Nutrition

Calories: 690kcalCarbohydrates: 75gProtein: 39gFat: 26gSaturated Fat: 6gCholesterol: 145mgSodium: 1180mgFiber: 4gSugar: 10g

Notes

  • Keep the lid on during the first part of baking so the rice steams properly.
  • Use a thermometer to confirm the chicken reaches 165°F (74°C).

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