Madhbi Chicken - Traditional Yemeni Rice Dish

Name: Madhbi Chicken - Traditional Yemeni Rice Dish
Total time: 2700 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 2 kg Whole Chicken thighs and breasts; 3 tbsp Hawaij spice mix (homemade and toasted); 2 tsp Salt; 2 tbsp Lemon juice; 2 tbsp Olive oil; 2 tbsp Butter; 1000 gm Basmati Rice; 1 tbsp Cumin seeds; 2 tbsp Coriander seeds; 2 Bay Leaves; 1 Cinnamon stick; 1 tsp Black Peppercorns; 1 tsp Cloves; 1 tsp Green Cardamoms; 1 large Cinnamon stick; 2-3 Green Cardamoms; 2 small sticks Cinnamon; 10-12 Black Peppercorns; 6-7 Cloves; 1 Star anise; 1/2 tsp grated Nutmeg; 1 Black Cardamom; 2-3 sun-dried Black Lemons; 6-7 whole Green Chillies; 2 finely chopped large Onions; 2-3 finely chopped large Tomatoes; 2 Maggi seasoning cubes; 3 tbsp Hawaij spice powder; 1/2 tsp Black Pepper powder; 1 tsp Paprika powder

ZMA @zesty5

#cookpadindia
#newrecipe
#middleeastern
#Yemeni
Madhbi Chicken is a traditional Yemeni Rice dish usually grilled over hot stones or charcoal. It is a delicious Yemeni and Middle Eastern Rice dish with grilled or barbecued Chicken served over a bed of flavourful spiced Rice. The main difference between Mandi Rice and Madhbi Rice is the cooking method. Mandi Chicken is baked or cooked in an underground clay oven. Whereas Madhbi Chicken is grilled over hot stones or charcoal.

The Dungar (coal smoking) technique employed by me in the final stages of the dish is to give it a signature smoky aroma as is inevitable in any grilled dish. This succulent, scrumptious and juicy Chicken served over a bed of flavourful and aromatic, exquisitely spiced Rice is a dish to die for. A perfect choice for any special occasions and holidays as well as festivals and feasts. This Middle Eastern beautiful looking Rice dish is not to be missed at all. You must have it in your Dinner rotation menus for sure. Trust me guys, you gonna love it. Do give it a try in my way and let me know how it turned out for you and your loved ones. Let's begin with the recipe straight away.

Enjoy Middle Eastern Cooking with Zeen!

ZMA @zesty5

Enjoy Middle Eastern Cooking with Zeen!

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Ingredients

40-45 minutes

6-7 servings

2 kgWhole Chicken thighs and breasts
3 tbspHawaij spice mix (homemade and toasted)
2 tspSalt
2 tbspLemon juice
2 tbspOlive oil
2 tbspButter
1000 gmBasmati Rice
For the Hawaij or Yemeni spice mix -
1 tbspCumin seeds
2 tbspCoriander seeds
2Bay Leaves
1Cinnamon stick
1 tspBlack Peppercorns
1 tspCloves
1 tspGreen Cardamoms
1large Cinnamon stick
For the Rice preparation -
2-3Green Cardamoms
2small sticks Cinnamon
10-12Black Peppercorns
6-7Cloves
1Star anise
1/2 tspgrated Nutmeg
1Black Cardamom
2-3sun-dried Black Lemons
6-7whole Green Chillies
2finely chopped large Onions
2-3finely chopped large Tomatoes
2Maggi seasoning cubes
3 tbspHawaij spice powder
1/2 tspBlack Pepper powder
1 tspPaprika powder
1-2 litreswater or as needed
For the final garnish -
8-10 strandsSaffron (soaked in Milk)
1small bunch chopped Coriander and Mint Leaves
1coal bricket
1 tspGhee or Clarified Butter

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Steps

40-45 minutes

1

Toast baharat spices in a dry pan until fragrant. Grind to a powder and use it as required in almost all the middle eastern rice dishes.
2

Take whole chicken thighs and breasts as seen in the pic. Make deep slits to facilitate good marination. Add hawaij spice mix, ginger garlic paste, salt, lemon juice, paprika powder and olive oil. Rub all over the chicken. Set aside overnight in the refrigerator well covered for best results. Chicken would be juicy and succulent.
3

Soak rice for about half an hour. Meanwhile heat oil and butter in a pot. Add all the whole spices and dry black lemons. Fry for a minute. Now add ginger-garlic paste. And then chopped onions. Saute until translucent. Also add the chopped tomatoes along with hawaij spice mix along with salt and pepper powder. Add paprika and black pepper powders both according to taste.
4

Now also add the seasoning cubes as required. Add water accordingly. Bring it to a rolling boil. Add soaked and drained rice. Cook until done. Keep the heat on a low.
5

Now coming to the chicken that was well marinated overnight, you can either deep fry or bake or grill as per one's own choice. I preferred frying this time. I do bake it and even grill most of the time. Either ways, it tastes good. The key to this flavour is the overnight marination. It is absolutely important.
6

After frying the chicken well, it is time for the final slow cooking to be done. Add chicken to the pot with cooked rice. Arrange the pieces side by side. Also add the saffron induced milk. Garnish with chopped coriander and mint leaves. It's time that we give it a barbeque effect. Heat a coal bricket and keep it in a small bowl. Pour hot ghee over it. Cover the pot immediately. Keep it undisturbed for a good 7-8 minutes.
7

Serve this fragrant and aromatic rice dish from Yemen alongside Dakous or a spicy raw tomato onion sauce and lots of salad. Enjoy

Tips

Good marination is the key to a succulent and juicy Chicken. Ensure not to over fry it.

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ZMA @zesty5

on September 11, 2025 05:42

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.