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Kuwaiti Chicken Mandi
A fragrant and flavorful rice dish where chicken is steamed over a charcoal-infused broth, giving it a smoky aroma and tender texture. It's often served with a side of spicy tomato sauce (sahawek).
đ§ Ingredienser
- 1.5 kg Whole chicken(cut into 4-6 pieces)
- 3 cups Basmati rice
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 medium Tomatoes(pureed)
- 4 tbsp Vegetable oil
- 6 cups Chicken broth
- 2 tbsp Mandi spice mix(store-bought or homemade (cumin, coriander, cardamom, cloves, cinnamon, black pepper))
- 1 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 1 piece Charcoal(for smoking)
- 1 tbsp Ghee or oil(for smoking)
- 1/4 cup Raisins(optional, for garnish)
- 1/4 cup Toasted almonds(optional, for garnish)
đšâđł Instruktioner
- 1
Wash and pat dry the chicken pieces. Marinate them with half of the mandi spice mix, turmeric, salt, and pepper. Let it sit for at least 30 minutes.
đĄ Proffstips: Marinating longer will enhance the flavor. - 2
Rinse the basmati rice until the water runs clear. Soak it in water for 20 minutes, then drain.
đĄ Proffstips: Soaking helps the rice cook evenly and become fluffy. - 3
In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté the chopped onion until golden brown. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add the pureed tomatoes and the remaining mandi spice mix to the pot. Cook for 5-7 minutes until the tomato mixture thickens.
- 5
Add the marinated chicken pieces to the pot and sear them on all sides for about 5 minutes.
- 6
Pour in the chicken broth and bring to a boil. Season with salt and pepper to taste. Reduce heat, cover, and simmer for 30 minutes.
- 7
Remove the chicken pieces from the pot and set aside. Add the drained basmati rice to the broth. Ensure the liquid level is about 1 inch above the rice. Bring 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.
- 8
While the rice is cooking, prepare for the smoky flavor. Place a small heatproof bowl or piece of foil in the center of a larger pot or tray. Place the cooked chicken pieces around this bowl. Heat the piece of charcoal over an open flame until red hot. Carefully place the hot charcoal into the heatproof bowl. Drizzle the ghee or oil over the charcoal. Immediately cover the pot/tray tightly with a lid or foil to trap the smoke.
đĄ Proffstips: Ensure good ventilation when working with charcoal. - 9
Let the chicken smoke for about 10-15 minutes. Remove the charcoal and the bowl.
- 10
Serve the smoky chicken over the cooked basmati rice. Garnish with raisins and toasted almonds, if desired. Serve with sahawek (spicy tomato sauce) on the side.
đĄ Proffstips: Sahawek is typically made with blended tomatoes, chilies, garlic, and lemon juice.
đĄ Proffstips
- âFor a richer flavor, you can bake the chicken for 15-20 minutes after smoking until slightly browned.
- âAdjust the amount of mandi spice mix according to your preference.
- âEnsure the charcoal is fully red hot before placing it in the bowl for maximum smoke effect.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Lamb Mandi: Substitute chicken with lamb pieces, adjusting cooking time accordingly.
- Vegetarian Mandi: Use mixed vegetables like carrots, potatoes, and peas, and cook them in a vegetable broth.
- Add saffron to the rice for a more vibrant color and aroma.