Chicken Mandi Homemade Saudi Style

Mandi is a traditional dish from Arab Cuisine of meat, rice, and spices. It is also eaten in some gulf nations . It is now very popular in other areas of the Arabian Peninsula, and it is also common in Egypt and Levant and Turkey. It is also popular among the other people also. The word “mandi” comes from the Arabic word nada, meaning “dew”, and reflects the moist ‘dewy’ texture of the meat.

Mandi is usually made from rice, meat (lamb or chicken), and a mixture of spices. The main thing which differentiates Mandi from other meat dishes is that the meat is cooked in the tandoor (taboon in Arabic), which is a special kind of oven. The tandoor is usually a hole dug in the ground and covered inside by clay.To cook mandi, dry wood is placed in the tandoor and burned to generate a lot of heat turning into charcoal. The meat is then suspended inside the tandoor without touching the charcoal. After that, the whole tandoor is closed but an airvent is given to remove excess smoke. Raisins, pine nuts, or peanuts can be added to the rice as per one’s taste.

Ingredients

• 1KG CHICKEN
• 1 TSP COLORED ZAHFARAN
• 1 TSP TURMERIC POWDER
• 2 TBSP SALT
• 1 TSP SAUDI SPICES
• 1 TSP SALT
• 3 CUPS BASMATI RICE
• 1 TBSP OIL OR OLIVE OIL
• 2 CINNAMON STICKS
• 5 PCS CARDAMON PODS
• 6 PCS CLOVES
• ½ CUP YELLOW RAISINS ROASTED PINE NUTS
• ROASTED SHREDDED ALMONDS
• CHOPPED CORRIANDER
• BARBEQUE CHARCOAL

Method

1. Mix spices 1tsp zahfaran, turmenric, salt, and Saudi spices together and rub with on the chicken on both sides with gloves.
2. On medium high heat add 5tbsp oil and 4 chopped onions in a pan, and cook till golden brown.
3. Add golden onions in a metal pot, 2 cinnamon sticks, 5 pcs cardamom pods, 6 pcs cloves, 1½ tbsp salt, ½ cup yellow raisins, 3 cups washed & drained basmati rice, and warm water.
4. Stick your finger in the pot to make sure the water covers your index finger and mix it well.
5. Add metal rack on top of the rice, and add the chicken.
6. Let it cook on preheated oven at 185 degrees Celsius for 1 hour to 1 hour & 20 min.
7. Remove from the oven, add the chicken inside the rice pot.
8. Make a small plate/bowl from the aluminum foil, add it inside the pot, add little oil in the foil, and add the hot charcoal in the foil.
9. Cover it quickly, and add clothe on top to seal the smoke for 10 to 15 minutes.
10. Remove the charcoal, and serve rice and chicken.
11. Sprinkle with roasted pine nuts, shredded almonds, and chopped coriander.