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.
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
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a large pot, heat the ghee over medium heat. Add the sliced onion and cook until golden brown.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Stir in the garlic, Mandi spice mix, turmeric, cumin, coriander, and cinnamon. Cook for 2 minutes until fragrant.
- Add the rice to the pot and stir to coat it with the spices.
- 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.
- Remove the pot from the heat and let it rest, covered, for an additional 10 minutes.
- 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