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Dejaaj Mandi | Yemeni Chicken and Rice Mandi

Course Main
Cuisine Middle Eastern
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 4 -6
Author Rafeeda

Ingredients

  • FOR MARINATION:
  • 1 kg whole chicken with skin
  • 2 tsp cumin powder
  • 1 tsp black pepper powder
  • 1 tsp coriander powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp clove powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp dry ginger powder
  • Salt to taste
  • 15 gm melted butter
  • A pinch of saffron crushed
  • FOR RICE:
  • 3 cups basmati water soaked for 30 minutes and drained
  • 1 tbsp olive oil
  • 1 cinnamon
  • 2 cloves
  • 5-10 black pepper
  • 1 litre water
  • 2 stock cubes/ 1 sachet Maggi seasoning
  • Salt to taste

Instructions

  • Wash the chicken well. Cut through the center and make the chicken into two pieces. Loosen the skin.
  • Combine all the ingredients for the marination. Rub them all over the chicken well, in and out of the skin. Allow it to marinate as much as possible, at least for an hour.
  • Preheat oven to 180 degrees. Bake the chicken on both sides for a total of an hour, flipping at the 30 minute mark.
  • In a large pot, heat the olive oil. Fry the whole spices. Add the drained rice and fry for a couple of minutes.
  • Add in the water and the stock cubes/ seasoning and bring it to a boil. Cook on high till the rice absorbs the water.
  • Now arrange the chicken on top and pour the stock in the pan all over the rice.
  • Seal the pan tightly and cook on low flame for around 20 minutes. Switch off and allow to sit for 10 minutes.
  • For serving, take out the chicken, give the rice and good mix and fluff. Spread the rice on the platter and top with the chicken. Serve with salata harra.

Notes

You can use this simple seasoning if you prefer the red chicken:
1 tbsp paprika
1/2 tsp turmeric powder
A fat pinch of red color
Salt to taste