Description
A traditional Yemeni dish featuring spiced chicken and rice.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 2 cups basmati rice
- 4 cups water
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 1/4 cup vegetable oil
- 2 tablespoons Mandi spice mix
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onions and garlic, sauté until golden.
- Add chicken, browning on all sides.
- Stir in tomatoes and Mandi spice mix, cook for 5 minutes.
- Add water and salt, bring to a boil.
- Cover and simmer for 30 minutes.
- Remove chicken, set aside.
- Add rice to the pot, stir, and place the chicken on top.
- Cover and cook on low heat until rice is done, about 20 minutes.
- Fluff rice and serve with garnish.
Notes
- Adjust spice levels to your preference.
- Serve with yogurt or salad.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Yemeni Chicken Mandi, chicken rice, traditional Yemeni dish