Modern Arabian Mandi Delight

About this recipe

Dive into the flavorful world of Arabian cuisine with this modernized Mandi recipe. Succulent chicken or lamb is marinated with aromatic spices and cooked to perfection atop fragrant basmati rice. Simplified for the contemporary kitchen, this dish retains its traditional soulful essence while embracing modern cooking conveniences.

Ingredients

• 2 lbs lamb or chicken
• 2 cups basmati rice
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp black pepper
• 1/2 tsp cinnamon powder
• 1/2 tsp cardamom powder
• 1/2 tsp nutmeg powder
• 1/2 tsp cloves powder
• 1/2 cup Greek yogurt
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 4 cups chicken stock
• Salt to taste
• Fresh parsley, for garnish
• Fried almonds and raisins, for garnish

Directions

1. 1

   Rinse and soak the basmati rice in water for 30 minutes, then drain.

2. 2

   In a large bowl, combine yogurt, lemon juice, olive oil, and all the spices to create a marinade.

3. 3

   Add the meat to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 2 hours or overnight.

4. 4

   Preheat the oven to 350°F (175°C).

5. 5

   In a large pot, heat oil over medium heat. Sauté onions, garlic, and ginger until soft.

6. 6

   Add marinated meat to the pot and brown on all sides. Pour in chicken stock, bring to a boil, then cover and transfer to the oven. Bake for 1 hour or until meat is tender.

7. 7

   Bring 4 cups of fresh water to a boil in a separate pot. Add rice and cook until al dente. Drain and layer over the meat in the pot.

8. 8

   Cover the pot and bake for an additional 30 minutes until the rice is fully cooked. Serve garnished with fresh parsley, fried almonds, and raisins.