Description
A traditional Yemeni dish perfect for Ramadan, featuring spiced chicken and fragrant rice.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 2 cups basmati rice
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 4 cups chicken broth
- 1/4 cup vegetable oil
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- Salt to taste
- 1/4 cup raisins
- 1/4 cup almonds, slivered
- Fresh cilantro for garnish
Instructions
- Wash the rice and soak it in water for 30 minutes.
- Heat oil in a large pot and sauté onions until golden.
- Add garlic and tomatoes, cooking until soft.
- Season the chicken with salt, cumin, coriander, turmeric, and black pepper.
- Brown the chicken in the pot on all sides.
- Add chicken broth and bring to a boil.
- Reduce heat and simmer for 30 minutes until chicken is cooked through.
- Remove chicken and set aside. Add soaked rice to the pot.
- Cook rice until it absorbs the broth, about 15-20 minutes.
- Place chicken on top of the rice and cover to steam for 10 minutes.
- Garnish with raisins, almonds, and cilantro before serving.
Notes
- Adjust spices according to your taste.
- Use saffron for extra flavor and color.
- Serve with a side of salad or yogurt.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Yemeni
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Ramadan-Ready, Yemeni, Chicken Mandi, traditional, rice dish