Chicken Mandi

Name: Chicken Mandi
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 whole chicken; 500g basmati rice, soaked; 1 tsp turmeric; 1 tsp cumin; 1 tsp coriander; 1 tsp black lime powder; 1 cinnamon stick; 4 cardamom pods; 2 large onions, sliced; 4 tbsp ghee; 700ml chicken stock

Yemeni-style slow-roasted chicken over spiced rice cooked in smoky broth. Roasting the chicken on a rack above the tray, rather than directly in it, lets the rendered fat drip down for extra flavour while keeping the skin properly crisp.

Total time

90 min

Prep

20 min

Cook

70 min

Difficulty

medium

Cuisine

Middle Eastern

gluten-free

Ingredients

1whole chicken

500gbasmati rice, soaked

1 tspturmeric

1 tspcumin

1 tspcoriander

1 tspblack lime powder

1cinnamon stick

4cardamom pods

2large onions, sliced

4 tbspghee

700mlchicken stock

Instructions

Rub chicken with all spices and ghee. Place on a rack over a deep tray.

Roast at 200°C for 1 hour until golden.

Cook rice in seasoned stock with onions and whole spices.

Arrange rice on a large platter, place chicken on top.

Serve with Yemeni zhug salsa and yoghurt.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

382

Protein

9.8g

Fat

16.3g

Carbs

52.8g

Fiber

8.2g

Sodium

679mg

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