middle-easternYemeni Smoked Chicken Mandi
Tender spiced half-chickens roasted with saffron and turmeric over fragrant basmati rice, smoked with glowing charcoal for unmistakable pit-oven aroma.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Oven and tray, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Rub
10 minutesSteep the saffron in 2 tablespoons of warm water for 10 minutes. Mix it with 1 teaspoon each of turmeric, cumin, ground coriander and salt and 1 tablespoon of oil, and rub it over the chicken halves.
Success cueThe chicken is evenly yellow.
- 02
Preparation
20 minutesHeat the oven to 200°C. Rinse the rice and soak it for 20 minutes, then drain.
Success cueThe grains look white and slightly swollen.
- 03
Rice base
6 minutesMedium heatIn a wide ovenproof pot, cook the sliced onion in 20 g of the ghee over medium heat for 5 minutes. Add the cardamom, cloves, a cinnamon stick and the whole green chilies for 1 minute, then the rice, 900 ml of boiling water and 1 teaspoon of salt.
Success cueThe onion is soft and the water is boiling.
- 04
Rack
2 minutesSet a wire rack over the pot, lay the chicken on it skin side up and cover tightly with foil and a heavy lid.
Success cueNo steam escapes from the edges.
- 05
Baking
45 minutesOven heatBake for 45 minutes.
Success cueThe chicken is golden and reaches 74°C at the thigh, and the rice has absorbed the water.
- 06
Smoking
12 minutesHeat a piece of charcoal over a gas flame for 5 to 7 minutes until glowing. Place a small foil cup with the remaining ghee on the rice, put the charcoal in it and cover the pot at once for 5 minutes.
Success cueThe rice smells smoky when you lift the lid.
Watch outWork near an open window and never leave burning charcoal unattended.
- 07
Serve
2 minutesRemove the charcoal cup, spread the rice on a platter and place the chicken on top.
Success cueThe chicken sits on fluffy, golden-tinted rice.
Cooking tips
Letting chicken juices drip through a rack into the rice below perfumes the grains with pure roast chicken savor.
- • Smoking with hot charcoal and ghee recreates the traditional subterranean tandoor oven aroma
Common mistakes
- • A loose lid that lets the steam escape.
- • Using charcoal that is not fully glowing, which gives a bitter smoke.
- • Skipping the rice soak, so the grains cook unevenly.
Serving ideasServe with a green chili and tomato sauce such as sahawiq, or with plain yogurt.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 810
- Protein
- 57.2g
- Carbs
- 87.1g
- Fat
- 23.6g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I make mandi without charcoal?
Yes. Skip the smoking step and add ½ teaspoon of smoked paprika to the spice rub. The taste is close, though less smoky.
How do I store leftovers?
Refrigerate the rice and chicken within 2 hours for up to 3 days. Reheat covered with a spoon of water until hot all the way through.
Why is my rice still hard?
Steam escaped. Seal the pot tightly with foil under the lid so no steam gets out during baking.
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