Yemeni Mandi (Spiced Rice with Roasted Chicken)

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.

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 (Spiced Rice with Roasted Chicken)

Fragrant Yemeni rice topped with tender roasted chicken, raisins, toasted almonds, and herbs.

Servings 4 servings

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 45 minutes mins

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Equipment

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

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Instructions

 

Season the Chicken:

• 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:

• 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.
• 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.
• Rest the chicken for 10 minutes. Fluff the rice and stir in the raisins.

Serve:

• Spread the rice on a platter, arrange the chicken over it, and finish with toasted almonds and cilantro.

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).

Nutrition

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

Calories: 690kcal

Course: Main Course

Cuisine: Yemeni

Keyword: Mandi, Spiced Rice, Yemeni Food