Smokey Saudi chicken mandi.مندى بالدجج

Name: Smokey Saudi chicken mandi.مندى بالدجج
Cuisine: Nigerian
Ingredients: 2 cups basmati rice; 1 teaspoon green cardamom; 1 teaspoon whole cloves; 1 teaspoon black pepper; 1 tablespoon saudi mixed spices; 1 and half teaspoon salt; cube Seasoning; Water (as required); Small bunch mint leaves; Onions; Yellow food color; Saffron threads; sticks Cinnamon; Raisins; Oil; Activated charcoal; Chicken/ beef; Groundnut paste dip(optional) for serving; Cucumber, onion, lemon (for serving); Red bell pepper (totally optional)

khayrees Tasty bites @cook_14456829

#Jigawa

Traditionally mandi is made in an underground oven, that’s what gives the rice that Smokey aroma,
Tender and pull apart meat/chicken.This is an authentic chicken mandi that I learnt from my khala,(grandma)I ’ve always bn a number one fan when it comes to Arabian and middle eastern dishes because of the flavors their food is really infused with. So I took advantage of living there with them and learned as much as I can grab and still learning. This is the authentic flavorful saudi chicken mandi, even tho we’ve thousands mandi recipes ranging from plain one to this sophisticated one. You can either make it with chicken or lamb (mainly lamb shanks). It’s traditionally served with salata( cress)lemon, onion and cucumber with their local Tahini(sesame dressing) or the peppery groundnut paste dressing and mainly served in a big tray with the meats/chicken on top of it ( the part I love the most. So let’s dive in and make this amazing yet simple saudi mandi. #Ramadhancontestrecipe # jigawa state

khayrees Tasty bites @cook_14456829

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Ingredients

2 cupsbasmati rice
1 teaspoongreen cardamom
1 teaspoonwhole cloves
1 teaspoonblack pepper
1 tablespoonsaudi mixed spices
1and half teaspoon salt
cubeSeasoning
Water (as required)
Small bunch mint leaves
Onions
Yellow food color
Saffron threads
sticksCinnamon
Raisins
Oil
Activated charcoal
Chicken/ beef
Groundnut paste dip(optional) for serving
Cucumber, onion, lemon (for serving)
Red bell pepper (totally optional)

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Steps

1

The spices
2

Wash and cut the chicken. Add 1 tablespoon saudi spices,1/2 teaspoon salt. 1/2 teaspoon nutmeg, 1 teaspoon black pepper, 1 teaspoon of both onion and garlic powder and yellow food color cover and allow to marinate.
3

In a pot add your chopped onions, the ghee (you can use oil) the whole spices except the saffron. Add the saudi nlsvk pepper spices salt and cook till the onion is translucent
4

Add the washed rice (I use normal rice instead of basmati) fry for few minutes then add water (enough to cook the rice don’t put too much water)
5

In a different Bowl soak the saffron water and add your turmeric or yellow food color then pour it over the rice and mix
6

Add the rice to your baking dish
7

Add the chicken to a foil paper and drizzle over some oil
8

Cover the dish with a double layer of foil paper and use a fork to prick the foil (or just use your steamer plate)
9

Put the chicken on top of the foil ( this will make the broth to b dripping in the chicken
10

Cover the chicken and bake in the oven for 1 bout till the rice and the chicken are completely cooked
11

I added the onions and bell peppers half through for more flavor (it’s totally optional)
12

Serve with your favorite dip sauce or plain (so rich and flavorful)
13

If you want that Smokey flavor 🔥🔥😋add an activated charcoal to a foil and drizzle over oil then cover the dish (make sure the smoke is not escaping) it will tastes just like bbq chicken 🔥