How to prepare white rice with carrots

How to cook Mandi chicken in the oven


Al-Mandi
Al-Mandi is a traditional dish originating from the countries of Yemen, especially from the Hadhramaut region, from which it moved to the Gulf countries as a whole and the Levant. The reason for its name is due to the way it is cooked by placing rice on top of the meat where the meat begins to be flat and the rice is absorbed with the fat drops that melt during the barbecue process. The Mandi is distinguished by its taste Delicious and delicious, those who have once tasted it must want to eat it continuously.

The mandi is cooked in the traditional way for it by zerb in the oven, where the embers are ignited until a little has subsided, then put the rice in a saucepan, put the meat on top of it, cover it with foil, cover it with dust, and leave to simmer for three hours, and it may need more than that time depending on the volume of the meat Nowadays, the methods of cooking the mandi have varied, and its method varied and many have been modified. In what comes, we present the method of cooking the mandi with chicken pieces in the oven in simple and sequential steps. Ingredients chicken cut in half. A kilo of long grain rice. Finely chopped onion. Whole grain spices (ground black pepper, lome, laura leaf, spike, cinnamon) Mandi spices are ground and found by the perfumer. saffron. Roasted almonds for garnish.

You need to marinate the following ingredients: lemon juice. A quarter cup of white vinegar. 1 teaspoon of turmeric, mandi spices, curry, powdered garlic and ground lemon) Spoon of vegetable oil. Milk spoon.

Method of preparation
Cut the chicken into two halves, then clean them and make some cracks with a sharp knife tip. Add the marinade mixture consisting of milk, vegetable oil, tomato pomegranate, vinegar, lemon juice and spices mentioned above in a small bowl, stir together, then add it to the chicken and leave it a little to absorb the marinade mixture. Put the chopped onions and a little oil in a saucepan over the fire, and add two tablespoons of ground mandi spices and a few of the healthy spices that we mentioned earlier. Add the rice after washing it and soaking it well to the mixture and stir it with onions and spices, then add enough water to immerse it with adding a little saffron to give it a beautiful yellowish orange color, and you can add salt according to your desire. Cover the pot with three layers of foil paper after making several holes in it to allow chicken broth to flavor the rice.

Place the chicken pieces on top of the foil paper, then cover them well again. Place it in a preheated oven at 250 ° C for about an hour. After the hour has passed, open the foil paper and the chicken donkey from the top until it becomes a gorgeous golden color.

Pour the rice a little after stirring over a serving dish, put chicken pieces on top and garnish with roasted almonds and serve hot with the salad of pickles and pickles.

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