Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, saudi mandi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Saudi Mandi is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Saudi Mandi is something that I have loved my entire life.
Chicken Mandi is a famous roasted chicken and rice dish , originally from Yemen but now found all over the Middle East. There are many famous rise dishes. Is Madni from UAE or Saudi Arabia? This Eid, travel to embrace similarities and explore differences with Hotels.com.
To get started with this particular recipe, we must first prepare a few components. You can have saudi mandi using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Saudi Mandi:
- Prepare 3 large whole chickens (1300g) chopped in half
- Take Spice blend of salt, black pepper
- Get Tumeric and ground coriander
- Prepare 1 g saffron
- Make ready 100 ml warm water
- Make ready 1100 g basmati sella rice only rinsed not soaked
- Get 2 L reduced salt chicken stock (cold)
- Make ready Whole spices wrapped in cheese cloth
- Get Black pepper, coriander seeds
- Take Cinnamon sticks, star anise, cardamom
- Take Cloves, dried lemon
- Get to taste Salt
- Make ready 1 piece charcoal for smoking fragrance
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Steps to make Saudi Mandi:
- You need a heavy 7 qt pot, heavy duty foil and oven set to 200 C
- In a small bowl, soak the saffron in the warm water and allow it to cool
- Mix the spice blend with saffron then lather the chicken with it, inside and out. Allow the chicken to marinade 30 min outside or for up to 24 hr in the fridge
- In the pot, add the washed rice, stock, the whole spice pouch and salt
- Cover by a double sheet of foil while making sure the foil is concaved downward. Cut slits in the foil enough without comprising its integrity
- Lay the half chickens skin side up on top the foil then cover the whole thing tightly with 3 to 4 layers of foil. No room for steam to leak
- Bake in the oven for 90 min. Start the charcoal in the last 10 min
- Remove from the oven and uncover the foil. Put it back in the turned off oven.
- Shape a small piece of foil to hold the charcoal. Set it in the oven. Add some oil then quickly add the hot charcoal and close the oven door for 5 min
- You can serve it right away or chuck the chicken under a broiler for some color
- Serve in a big round plate and enjoy
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