AuthorbaidooneChicken Mandi, is aromatic and tasty arabian rice dish. It is popular meal in all Arab countries. This version of Mandi is a delicious combination of rice, chicken and a mixture of spices cooked in the oven.
To prepare the chicken: In a bowl, put the chicken and add olive oil, turmeric, salt, crushed garlic, powdered ginger, paprika, carrots, lemon juice, rinsed saffron and onion.
Mix the ingredients with your hands until the mixture covers the chicken well.
Cover the bowl and put the chicken in the refrigerator for 40 minutes, stirring the chicken every 10 minutes.
To prepare the rice: in a bowl, mix the water with saffron and set aside for a while.
In a saucepan, warm vegetable oil.
Add the onion slices and green pepper to the saucepan.
Add bay leaves, dried lemon and green cardamom and mix for about 5 minutes.
Put the grated carrots and saute the ingredients for 10 minutes.
Add the rice, salt, turmeric, cumin, clove and paprika, then mix the ingredients well for about 10 minutes, stirring constantly.
Pour the water with saffron and mix then turn off the heat.
Preheat the oven at 355 F (180 ° C).
In a large tray, put the rice mixture and water.
Add the green coriander and slices of tomatoes.
Cover the tray with a first layer of foil and make several holes in it with a knife.
Place the whole chicken on top of the foil with its spices.
Cover the whole tray tightly with foil.
Bake for 2 hours until it is completely tender.
Serve with plain yogurt and pickles.
Ingredients
Directions
To prepare the chicken: In a bowl, put the chicken and add olive oil, turmeric, salt, crushed garlic, powdered ginger, paprika, carrots, lemon juice, rinsed saffron and onion.
Mix the ingredients with your hands until the mixture covers the chicken well.
Cover the bowl and put the chicken in the refrigerator for 40 minutes, stirring the chicken every 10 minutes.
To prepare the rice: in a bowl, mix the water with saffron and set aside for a while.
In a saucepan, warm vegetable oil.
Add the onion slices and green pepper to the saucepan.
Add bay leaves, dried lemon and green cardamom and mix for about 5 minutes.
Put the grated carrots and saute the ingredients for 10 minutes.
Add the rice, salt, turmeric, cumin, clove and paprika, then mix the ingredients well for about 10 minutes, stirring constantly.
Pour the water with saffron and mix then turn off the heat.
Preheat the oven at 355 F (180 ° C).
In a large tray, put the rice mixture and water.
Add the green coriander and slices of tomatoes.
Cover the tray with a first layer of foil and make several holes in it with a knife.
Place the whole chicken on top of the foil with its spices.
Cover the whole tray tightly with foil.
Bake for 2 hours until it is completely tender.
Serve with plain yogurt and pickles.