In this recipe the traditional way to cook it is underground, but realistically that is just not possible for most of us so in this recipe you learn how to do it at home and work with what you have for almost the same amazing flavor. In the Gulf countries mandy is made from either chicken or lamb. I have also made a video so that you can see how we smoke rice for this dish. Watch it here. Here is Saudi we love to serve Salata Hara with meat and rice dishes. You can find that recipe here.
You also want to make sure the skin is left on the chicken. This is one of the keys for cooking mandy because the skin produces natural fat for it to cook in with the spices. This is why we do not use oil. You can use the shell of an onion, then add a cube of butter and a bukhoor coal in the middle of the rice and chicken to smoke it. Just quickly add the lid and allow it to sit for at least 15 minutes. This dish will taste like it came from a pit or grill when finished.
1 large chicken, cut up (I usually use chicken breast)
4 teaspoons mandy spice mix
2 teaspoons salt
1-1/2 cups basmati rice
1 tablespoon butter
1 tomato, diced
4 whole cardamom pods
salt and pepper to taste
1 chicken bouillon cubes (I use Maggi rice or chicken)
3 cups water
3 tablespoons butter
shell of half onion (bowl shaped)
1. Wash chicken they dry with a paper towel. Cover chicken with spice mix, cover and allow to sit in refrigerator for a few hours.
2. In a non-stick saute pan on medium heat, add chicken, cook chicken uncovered with no oil until tender and brown for 45 minutes (25 minutes on the thick side, 20 on the other).
2. Next, In a 4-quart sauce pan, saute add butter. Add whole cardamom, chicken bullion, salt, rice and water; stir. Bring to a full boil, add chopped tomatoes, then cover and reduce heat to low. Cook (do not remove lid) for 25 minutes.
3. Place cooked chicken on a plate, reserving the pan. After the chicken and rice has cooked, pour the rice into the saute pan used to cook the chicken. Place the onion shell with butter in the middle. Carefully place chicken around the pan. Add coal onto the butter and quickly shut the lid. Allow to smoke for 15 minutes. Serve.
Yields: 3 servings