Saudi

Chicken Mandi

Saudi chicken mandi pairs fragrant basmati rice with spice-rubbed chicken cooked above it so the juices season every grain. A final charcoal smoke gives the dish its traditional warm, smoky aroma.

▶Watch it madeSRG YATHRA · 1:48

Ingredients

• Bone-in chicken leg quarters2 pieces, about 700g total
• Basmati rice1 cup
• Yellow onion, finely chopped1 small
• Garlic, minced3 cloves
• Fresh ginger, minced1 tsp
• Ghee3 tbsp
• Neutral oil1 tbsp
• Lemon juice1 tbsp
• Ground cumin1 tsp
• Ground coriander1 tsp
• Ground turmeric1/2 tsp
• Ground black pepper1/2 tsp
• Ground cinnamon1/4 tsp
• Ground cardamom1/4 tsp
• Ground cloves1/8 tsp
• Bay leaf1
• Dried lime, pierced1 small
• Green cardamom pods3
• Cinnamon stick1 small
• Cloves2
• Salt1 1/2 tsp, divided
• Chicken stock or water1 3/4 cups
• Saffron threads1 pinch, soaked in 1 tbsp warm water
• Raisins2 tbsp
• Toasted almonds2 tbsp
• Small piece of natural charcoal1
• Fresh coriander leaves1 tbsp, chopped

Method

1. Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain well.
2. Mix the oil, lemon juice, cumin, coriander, turmeric, black pepper, cinnamon, ground cardamom, ground cloves, and 3/4 tsp salt into a paste.
3. Rub the spice paste all over the chicken, including under the skin where possible, and let it sit while the rice soaks.
4. Heat 2 tbsp ghee in a heavy pot and sauté the onion until golden at the edges.
5. Add the garlic and ginger and cook for 1 minute until fragrant.
6. Stir in the drained rice, bay leaf, dried lime, cardamom pods, cinnamon stick, cloves, and remaining 3/4 tsp salt until the grains are coated in ghee.
7. Pour in the stock or water and bring it to a steady simmer.
8. Place a rack or perforated steamer insert above the rice, set the chicken on it skin-side up, and cover the pot tightly with foil and a lid so steam cannot escape.
9. Cook over low heat for 45 minutes, allowing the chicken juices to drip into the rice as it steams.
10. Heat the oven broiler, transfer the chicken to a tray, brush with 1 tbsp ghee, and broil for 5 to 8 minutes until the skin is deep golden and lightly charred.
11. Keep the rice covered off the heat for 10 minutes, then remove the whole spices and dried lime and gently fold in the saffron water.
12. Heat the charcoal until red-hot, place it in a small heatproof bowl set inside the pot on top of the rice, spoon a few drops of ghee onto the charcoal, and immediately cover for 5 minutes to smoke the rice.
13. Discard the charcoal, fluff the rice, and spoon it onto a large platter.
14. Arrange the broiled chicken over the rice and finish with raisins, toasted almonds, and fresh coriander.

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