Yemeni Mandi with Aromatic Rice and Tender Chicken Thighs
A fragrant Yemeni-inspired rice dish with warmly spiced, tender chicken thighs and fluffy aromatic basmati rice. It is ideal for a weekend family supper or a special shared meal w…
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Servings: 4 | Prep: 25 min | Cook: 65 min | Total: 90 min
Tags: Yemeni, aromatic, chicken, family meal, halal-friendly, mandi
Ingredients
- 8.0 bone-in chicken thighs (skin-on preferred for extra flavour)
- 350.0 g basmati rice (rinse until the water runs mostly clear)
- 1.0 onion (large, finely sliced)
- 2.0 tomatoes (medium, finely chopped)
- 5.0 garlic (cloves, minced)
- 20.0 g ginger (fresh, finely grated)
- 120.0 ml plain yoghurt (for marinating the chicken)
- 700.0 ml chicken stock (hot)
- 3.0 tbsp vegetable oil (or neutral oil)
- 2.0 tbsp mandi spice mix (see chef tips for a simple homemade blend)
- 1.0 tsp ground turmeric
- 1.0 tsp ground cumin
Instructions
- Mix the yoghurt, half of the minced garlic, half of the grated ginger, 1 tbsp mandi spice mix, turmeric, 1 tsp salt, and half of the black pepper in a large bowl, then coat the chicken thighs thoroughly and leave them to marinate for 20 minutes at room temperature or up to 8 hours in the fridge.
- Heat the oil over medium heat until shimmering, then cook the sliced onion for 8 to 10 minutes, stirring often, until deeply golden and sweet-smelling without letting it burn.
- Add the remaining garlic and ginger with the chopped tomatoes, cumin, coriander, smoked paprika, bay leaves, cinnamon stick, cardamom pods, and cloves, then cook over medium heat for 5 to 6 minutes until the tomatoes soften, the oil begins to separate slightly, and the spices smell rich and fragrant.
- Place the marinated chicken thighs into the pan in a single layer, turn them in the masala, and cook over medium-high heat for 4 to 5 minutes per side until lightly coloured at the edges but not fully cooked through.
- Pour in the hot chicken stock and bring everything to a gentle simmer over medium heat, then reduce to low heat, cover, and cook for 25 minutes until the chicken is tender, the juices run nearly clear, and the meat starts to pull back from the bone.
- Lift the chicken out carefully and set it aside, then strain or spoon out the whole spices if you prefer a neater rice, taste the cooking liquid, and season with the remaining salt and pepper so the broth tastes slightly bolder than you want the finished rice.
- Stir the rinsed basmati rice into the simmering liquid over medium heat, add the remaining 1 tbsp mandi spice mix and the saffron water, then cook for 2 minutes, stirring gently, until the grains are evenly coated and smell aromatic.
- Return the chicken to sit on top of the rice, bring the liquid back to a gentle simmer, then cover tightly and cook on very low heat for 18 to 20 minutes until the rice is tender, the surface looks dry, and small steam holes appear across the top.
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