Yemeni Chicken Mandi

Thinly slice the onions and fry them in AsmitA Organic Farms’ A2 Gir Cow Ghee until they turn a glorious golden brown. They won’t get super crunchy, but they’ll be irresistibly flavorful. Reserve 3 tablespoons of the onion-infused ghee for the rice.

In the same pot, add the Hawaij spice blend, dried lime (pierced), and bay leaves. Toast them, then add water and bring it to a rolling boil. Place a steaming rack in the pot, carefully position the marinated chicken on it, and let it steam for a mouthwatering 50 minutes.

After steaming, give the chicken legs a final flourish by broiling them for 10 minutes to achieve a golden, irresistible crust.

Bloom the saffron in hot water. Strain the broth used for steaming and measure it (1.5 cups of liquid per 1 cup of rice). To the broth, add turmeric, bloomed saffron, and salt. Add the washed and soaked rice, bring to a boil, then let it simmer, covered, for 20 minutes. Allow it to stand for an additional 10 minutes.

While the rice cooks, quickly fry the slivered almonds and plump raisins in AsmitA’s Gir Cow Ghee until they exude their aromatic essence. Spoon the golden-hued rice onto a platter, lavishly garnish it with the fried onions, toasted almonds, and plump raisins. Then, regally crown it with the resplendent chicken legs.

For an ethereal touch, add a small bowl with AsmitA’s ghee atop the rice. Light a piece of coal on fire, place it in the bowl, close the lid, and let it infuse its smoky essence for 4-5 minutes.