Easy recipe: Easy chicken mandhi rice

 

Let’s start this New Year with a lovely rice recipe made with my favourite basmati rice. Mandhi or mandi, is rice cooked with either chicken or lamb and a special blend of spices. The dish is originally from Yemen but is now popular in other countries with Arab influence. In Kenya, it is a favourite at the Coast and is served in specialty restaurants around the country. Traditionally, the meat is slow cooked in a tandoor, a cylindrical clay or metal oven built into the ground. The chicken is suspended over the rice so the juices from the chicken can flavour the rice. For our modified recipe today, we will use a baking tray, greaseproof paper and a regular oven.

What you will need: