Mandii (Arabic Rice Pilaf) Recipe

Name: Mandii (Arabic Rice Pilaf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken/ Lamb; 4 Chicken pieces with bone and skin/ 1 small Lamb shank; 1 teaspoon Turmeric powder; 1 teaspoon Citric acid (food grade), if not available you can use the juice of two lemons; 1/4 teaspoon Saffron yellow powder food color, if not available you can use any food coloring or can be omitted; 1 teaspoon Chicken spices ( I like to use my own blend made of sage, thyme, oregano, mustard seed powder, black pepper, basil and cayenne pepper); 2 tablespoons Vegetable oil; For the rice; 2 cups Basmati rice ( washed and soaked in water for half an hour); 1 cup Water; 4 tablespoons Vegetable oil; 1/2 Small Onion diced; 2 Cloves garlic; 1 Small tomato; 1/4 teaspoon Turmeric powder; 1/2 teaspoon Chicken spices; 1/4 teaspoon Saffron yellow powder food coloring; 2 Bay leaves; 1 Dried lemon; 1 Dried galangal, if not available use the fresh ones supplied in thai shops; 1 Cinnamon stick; 4 Cloves; 4 Cardamon pods; 2 tablespoons Toasted pine nuts or almonds for garnish

Servings: persons

For the chicken/ Lamb
4 Chicken pieces with bone and skin/ 1 small Lamb shank
1 teaspoon Turmeric powder
1 teaspoon Citric acid (food grade), if not available you can use the juice of two lemons
1/4 teaspoon Saffron yellow powder food color, if not available you can use any food coloring or can be omitted
1 teaspoon Chicken spices ( I like to use my own blend made of sage, thyme, oregano, mustard seed powder, black pepper, basil and cayenne pepper)
2 tablespoons Vegetable oil
For the rice
2 cups Basmati rice ( washed and soaked in water for half an hour)
1 cup Water
4 tablespoons Vegetable oil
1/2 Small Onion diced
2 Cloves garlic
1 Small tomato
1/4 teaspoon Turmeric powder
1/2 teaspoon Chicken spices
1/4 teaspoon Saffron yellow powder food coloring
2 Bay leaves
1 Dried lemon
1 Dried galangal, if not available use the fresh ones supplied in thai shops
1 Cinnamon stick
4 Cloves
4 Cardamon pods
2 tablespoons Toasted pine nuts or almonds for garnish

1
["For the chicken:
2
Marinate the chicken with all the ingredients and leave for 30 minutes", "If you are using lamb:
3
Wash and dry the lamb shank well and then mix the rest of the ingredients and rub the shank with it.", "For the rice:
4
Process the tomato, half the onion and 2 garlic cloves, chicken spices, the yellow food coloring and the turmeric.", "Preheat the oven on 180 degrees centigrade.", "Now using a dutch oven, place the oil on medium heat and add the cinnamon stick, cloves, bay leaves, cardamon, dried lemon, dried galangal (or fresh) and saute to bring out the aromas of the spices.
5
Now add the processed mix and saute till the you smell the beautiful aromas.
6
Add the rice and sautee for 1 minute then add approximately one cup Water or half the amount of water called for the type of rice you are using. Leave for 5 minutes on the stove top.", "Now with the lid off, cover the dutch oven with a layer of aluminum very well to provide a good seal around the edges, then prick the foil with a fork( these act as a sieve) and place the chicken or lamb on top. You can use a steamer rack or insert if you have. Cover with the lid and place in the oven for approximately 1 hour. Check mid way for the chicken if it's done and remove the lid and leave the chicken to brown.", "Plate by placing the rice first and
7
the chicken or lamb on top and drizzle with toasted almond or pine nuts.
8
Now it's ready
9
Enjoy!!"]

962

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the chicken/ Lamb, 4 Chicken pieces with bone and skin/ 1 small Lamb shank, 1 teaspoon Turmeric powder, 1 teaspoon Citric acid (food grade), if not available you can use the juice of two lemons, and more.

Yes, Mandii (Arabic Rice Pilaf) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mandii (Arabic Rice Pilaf)

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