Marinate 1 chicken or lamb pieces in: 2 teaspoon Coriander powder2 teaspoon Cumin powder 1 teaspoon fine Black pepper½ teaspoon Cardamom powderPinch Ground clovesPinch of cinnamon powder1 tablespoon crushed Garlic1 teaspoon grated ginger ( 2 teaspoon for lamb)2 to 3 tablespoon Butter3 to 4 tablespoon shan's mandhi spice Pinch of tumericSalt to taste if needed as the shan's mandhi spice contains salt Boil 2 cups basmati rice with:3 Cardamom2 Cloves 2 inch piece of cinnamon stick1 teaspoon saffron3 bay leaves3 or 4 green chillies1 teaspoon salt1 teaspoon whole black peppercorns 1 large onion, sliced For spiced yoghurt: 500 ml plain yoghurt/sour milkA handful of green Coriander leaves1 or 2 Green chillies depending on how hot you prefer it½ teaspoon whole CuminPinch crushed GarlicSalt to taste
Marinate chicken/lamb (increase spices slightly for lamb) for 3 to 4 hours then braise and cook till tender adding water when necessary. (meat shouldn't be dry once ready)
Boil rice and steam.
Fry 1 sliced onion in oil until golden. Mix into rice.
Mix rice and meat. Heat through & serve with spiced yoghurt and a sambal or salad.
For spiced yoghurt liquidise all ingredients.
INFO & TIPS
Mandhi is a traditional Yemenis dish made with either chicken, camel or lamb. It is a popular dish in Saudi Arabia and other Arab countries too. Very similar to Kabsa, the main difference is the method of preparation. Mandi rice is traditionally slow cooked over a period of time. The rice, spices and water are cooked together in special underground clay ovens(Taboon). The oven is sealed and live hot coals are used for cooking.
Here's my easy version of this tasty dish adapted from a traditional recipe