👨‍🍳 作り方

1. 1

   Marinate the chicken quarters with salt, black pepper, turmeric, cumin, coriander, minced garlic, and grated ginger. Let it sit for at least 30 minutes.

   💡 プロのコツ: For deeper flavor, marinate overnight in the refrigerator.
2. 2

   Rinse the basmati rice thoroughly and soak it in water for 20-30 minutes. Drain well.

   ⏱️ 30 minutes
3. 3

   In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.

   ⏱️ 8-10 minutes
4. 4

   Add the puréed tomatoes, cardamom pods, cloves, cinnamon stick, and bay leaves to the pot. Cook for 5 minutes until fragrant.

   ⏱️ 5 minutes
5. 5

   Add the marinated chicken pieces to the pot and sear them on all sides until lightly browned.

   ⏱️ 5-7 minutes
6. 6

   Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until the chicken is almost cooked through.

   ⏱️ 45 minutes
7. 7

   Remove the chicken from the pot and set aside. Add the drained basmati rice to the pot with the broth and aromatics. Add salt to taste.

   💡 プロのコツ: Ensure the liquid level is about 1.5 inches above the rice.
8. 8

   Bring the rice mixture to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

   ⏱️ 20 minutes
9. 9

   While the rice is cooking, place the chicken pieces on a baking sheet. You can optionally broil them for a few minutes until the skin is crispy.

   💡 プロのコツ: This step is optional but adds a nice texture to the chicken.
10. 10

    To smoke the chicken (optional but traditional), place a small heatproof bowl in the center of a large serving platter. Place the cooked chicken pieces around the bowl.

    💡 プロのコツ: This step adds a distinct smoky flavor characteristic of Mandi.
11. 11

    Heat the piece of charcoal over direct flame until red hot. Carefully place the hot charcoal into the small bowl on the platter. Drizzle with ghee or oil.

    💡 プロのコツ: Be extremely careful when handling hot charcoal.
12. 12

    Immediately cover the platter tightly with foil or a lid to trap the smoke. Let it smoke for 5-10 minutes.

    ⏱️ 10 minutes
13. 13

    Fluff the cooked rice with a fork. Serve the Bahraini Chicken Mandi by piling the rice onto a large platter, topping it with the cooked chicken pieces, and garnishing with fresh cilantro or parsley if desired.