Description
A flavorful and aromatic dish perfect for Ramadan.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 2 cups basmati rice
- 4 cups water or chicken broth
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tomatoes, chopped
- 1/4 cup vegetable oil
- 1 tablespoon mandi spice mix
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onions and sauté until translucent.
- Stir in garlic and ginger, cooking for another minute.
- Add chicken, browning on all sides.
- Mix in tomatoes and mandi spice, cooking for 5 minutes.
- Add water or broth, bringing to a boil.
- Reduce heat and cover, cooking for 30-40 minutes until chicken is cooked through.
- Remove chicken, and strain the broth.
- Add rice to the broth, cooking according to package instructions.
- Once rice is cooked, place the chicken on top and cover to steam for 10 minutes.
- Garnish with cilantro and serve hot.
Notes
- Adjust spice levels to your preference.
- Marinate chicken for a few hours for enhanced flavor.
- Serve with a side of yogurt or salad.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Yemeni
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Ramadan, Yemeni, Chicken Mandi, Mandi Rice