Homemade Mandi Chicken

Name: Homemade Mandi Chicken
Total time: 5400 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 chicken without skin, chopped; 2 cups rice; 2 onions, sliced; 1 tablespoon ghee; 2 tablespoons garlic, minced; 1/2 cup lemon juice; 1/2 teaspoon black pepper; 1/2 teaspoon chili peppers; 5 cardamom pods; 5 cloves; 3 cinnamon sticks; 1 teaspoon saffron; salt

Beirutieh @cook_5061758

Beirut، Lebanon

This Yamani dish is prepared with rice, chicken and onions & flavored with saffron, cardamom and cloves.

Beirutieh @cook_5061758

Beirut، Lebanon

This Yamani dish is prepared with rice, chicken and onions & flavored with saffron, cardamom and cloves.

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Ingredients

90 mins

5 servings

1 chicken without skin, chopped
2 cupsrice
2 onions, sliced
1 tablespoonghee
2 tablespoonsgarlic, minced
1/2 cuplemon juice
1/2 teaspoonblack pepper
1/2 teaspoonchili peppers
5 cardamom pods
5 cloves
3 cinnamon sticks
1 teaspoonsaffron
salt

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Steps

90 mins

1

After washing the chicken, put in a bowl and marinate it with minced garlic, lemon juice, black pepper, chili pepper and salt. Marinate for 30 minutes.
2

Wash the rice, and soak in water for 10 minutes. Then drain and put in a saucepan.
3

Fry the onion slices in ghee until golden in color. Add to it the drained rice, and mix for about 5 minutes on medium heat.
4

Place the rice and onion mixture in an oven tray. Add 2 cups of water, salt, cardamom, cloves, cinnamon, and saffron.
5

Cover the tray with aluminum foil, and pierce the foil in several places with a knife. Place the chicken pieces on top of the pierced places of the foil. Cover the chicken and the tray with another layer of aluminum foil, and seal it tightly on all sides.
6

Place the tray in the oven, preheated at 150 degrees Celsius, for 1 ½ hours until the chicken and rice are done.
7

Arrange the rice in a serving dish with the chicken pieces on top of it.
8

Serve hot.

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Beirutieh @cook_5061758

on April 08, 2012 09:55

Beirut، Lebanon

I am a Lebanese woman,I have lived in different countries around the world, finally i am settled in Beirut, that i love with all its imperfections...I love food in general:), lebanese is my favorite, but since i've experienced many other cuisines, the latest was the Saudi, where I lived for 5 years and enjoyed so much, I would like to share with you some dishes i really loved, saudi and others..I lived in Khobar for the past 5 years, I loved it, I loved its people, I have lots of friends there now that i consider family..so i dedicate those recipes to them, and i hope they correct any mistakes and add new recipes as well...Favorite things to cook:Herrak Osbao, salig, burghul b banadura, lubya b zeit, Beryani