Mandi Laham (fragrant Chicken And Rice Pilaf)

Mandi Laham is a traditional Emirati dish that features fragrant chicken and rice pilaf, slow-cooked to perfection. This dish is known for its aromatic spices and tender meat, making it a favorite for special occasions and gatherings.

Mandi Laham (fragrant Chicken And Rice Pilaf)

Ingredients

  • 2 lbs chicken, cut into pieces
  • 2 cups basmati rice
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons Mandi spice mix
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 4 cups chicken broth
  • 1/4 cup ghee or clarified butter
  • Salt to taste

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
  2. In a large pot, heat the ghee over medium heat. Add the sliced onion and cook until golden brown.
  3. Add the chicken pieces to the pot and cook until browned on all sides.
  4. Stir in the garlic, Mandi spice mix, turmeric, cumin, coriander, and cinnamon. Cook for 2 minutes until fragrant.
  5. Add the rice to the pot and stir to coat it with the spices.
  6. Pour in the chicken broth and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  7. Remove the pot from the heat and let it rest, covered, for an additional 10 minutes.
  8. Fluff the rice with a fork and serve the Mandi Laham hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
50g
Fat
15g

Supplies

Large pot Cooking spoon Measuring cups and spoons

Tools

Chef's knife Cutting board Fork

Serving suggestions

Serve the Mandi Laham with a side of fresh salad and yogurt for a complete meal.

Tips & tricks

For an extra layer of flavor, consider adding a few whole spices such as cardamom pods and cloves to the rice before simmering.

Cost

$20