Best Mandy Spice Mix Recipes

CHICKEN MANDI

Chicken Mandi image

Chicken Mandi is an aromatic and delicious Yemeni dish that's popular in all Arab countries, and for a good reason! Here's the easiest method to make it at home!

Provided by Muna Kenny

Time 1h5m

Number Of Ingredients 21

Ingredients

2 ½ tablespoon cumin powder
2 tablespoon coriander powder
1 tablespoon black pepper powder
1 tablespoon cardamom powder
1 teaspoon cinnamon powder
½ teaspoon cloves powder
1 tablespoon turmeric powder
½ teaspoon red chili powder Optional
1 chicken with skin cut in half
2 teaspoons Yemeni mix spice
Salt to taste
2 tablespoon melted butter
1 onion chopped
1 tomato chopped
1 green chili
3 tablespoon olive oil
1 ½ teaspoon Yemeni mix spice
1 cup Basmati rice washed and soaked
2 1/2 cups boiling water (Read the notes)
2 teaspoon Salt, or to taste
1/2 cup Raisins and sliced almonds for garnish (optional)

Steps:

Mix them all up and keep in airtight container.
Season the chicken with salt. Mix butter with 2 teaspoons from the spice mix and brush the chicken. Cover and refrigerate for 10 minutes. You can skip the 10 minutes if you don't have much time.
Preheat oven to 190C/375F. Cover the chicken with aluminum foil and bake for 35 minutes. Remove the foil and bake for 25 minutes. If the chicken is bigger you will need to bake it a little longer. Keep aside.
In a pan add the olive oil, when hot add the onion and fry until translucent.
Add the tomatoes and green chili, stir on medium heat for 4 minutes.
Add the Yemeni spice mix, stir for two minutes. Pour the water and season with salt.
When the water comes to a boil, add the rice. When it starts to boil again, cover tightly. Heat should turned down to the lowest.
After 15 minutes, uncover the rice and gently stir, just to bring the bottom rice to the top. Cover tightly and cook for another 15-17 minutes.
When serving, place the chicken on top of the rice and garnish with almonds and raisins.

Nutrition Facts : ServingSize 1 Serving, Calories 627 kcal, Carbohydrate 40 g, Protein 33 g, Fat 38 g, SaturatedFat 11 g, TransFat 0.3 g, Cholesterol 126 mg, Sodium 271 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 24 g

MANDY SPICE MIX

Mandy Spice Mix image

Make and share this Mandy Spice Mix recipe from Food.com.

Provided by UmmBinat

Categories Southwest Asia (middle East)

Time 7m

Yield 1/3 cup, 20 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons green cardamom pods
2 tablespoons whole cloves
2 teaspoons black peppercorns
1 1/2 teaspoons ground nutmeg (or mace, I use less allspice to be halal as nutmeg is an intoxicant)
1 teaspoon ground ginger (if possible use ground kholegan Zaar does not recognise, ginger is the substitute)
4 bay leaves

Steps:

Grind spices together in a coffee grinder or with a mortar and pestle.

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