Chicken mandi

Name: Chicken mandi
Total time: 80 min
Yield: 5
Cuisine: Saudi Arabian
Ingredients: 1 chicken, halved; 2 cups basmati rice, soaked; 2 tbsp vegetable oil; Turmeric, paprika, ginger and cinnamon; Mandi spice: cloves, cardamom and black pepper; Juice of 1 lemon and salt; 3 cups water

Chicken and rice baked together, finished with a smoked-charcoal aroma — every quantity in grams, calories per serving.

720kcal40 gprotein80 minPrep

Per serving · 450 g

720

kcal

40 g

protein

83 g

carbs

26 g

fat

Prep: 80 minServes: 5Whole dish: 2250 gWhole dish energy: 3600 kcal

Ingredients

1 chicken, halved1200 g
2 cups basmati rice, soaked380 g
2 tbsp vegetable oil28 g
Turmeric, paprika, ginger and cinnamon12 g
Mandi spice: cloves, cardamom and black pepper10 g
Juice of 1 lemon and salt40 g
3 cups water720 g

Whole dish: 2250 g

Method

1
Mix oil with turmeric, paprika, ginger, cinnamon, salt and pepper; coat the chicken and chill at least an hour.
2
Toss the soaked rice with oil, salt, mandi spices and lemon juice and rest 30 minutes.
3
Put the rice and water in a deep tray and set the chicken on a rack above it.
4
Cover tightly with foil and bake at 180–200°C for 40–50 minutes.
5
To smoke, place a lit coal in foil inside the tray, add a few drops of oil, cover for five minutes, then remove.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

450 g · 720 kcal

Cooked it? Tell us how it went