Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring the water to a boil. Add the rice and stir. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
3. In a skillet, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the chicken pieces to the skillet and cook until browned on all sides, about 10 minutes.
5. Add the cumin, coriander, turmeric, cinnamon, cardamom, salt, and black pepper to the skillet. Stir to combine.
6. Add 1 cup of water to the skillet and bring to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through.
7. In a small bowl, combine the cilantro and parsley.
8. To serve, place the rice on a large platter. Arrange the chicken pieces on top of the rice. Sprinkle the cilantro and parsley mixture over the chicken. Serve with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Skillet: Medium heat
Oven: Not required
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 470
Fat: 16g
Carbohydrates: 52g
Protein: 29g
Sodium: 670mg
Sugar: 2g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Basmati rice can be substituted with jasmine rice or long-grain white rice.
- Cilantro and parsley can be substituted with mint or basil.
Variations:
- Add raisins or chopped dried apricots to the rice for a sweet and savory flavor.
- Add chopped almonds or cashews to the chicken for a crunchy texture.
- Use boneless chicken breasts instead of a whole chicken.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- Brown the chicken well to develop a rich flavor.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Mandi with Chicken on a large platter with lemon wedges on the side.
Garnishes:
Garnish with fresh cilantro, parsley, or mint leaves.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted carrots and parsnips
- Grilled zucchini and eggplant
- Tomato and cucumber salad
Troubleshooting advice:
- If the rice is too dry, add a little more water and simmer for a few more minutes.
- If the chicken is not cooked through, continue to simmer until the internal temperature reaches 165°F.
Food safety advice:
- Wash your hands and all surfaces and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
Food history:
Nasi Mandi is a traditional Middle Eastern dish that originated in Yemen. It is made with rice that is cooked in a spiced broth and served with meat or vegetables.
Flavor profiles:
This dish is savory and aromatic, with warm spices like cumin, coriander, and cinnamon.
Serving suggestions:
Serve the Nasi Mandi with Chicken family-style on a large platter for a festive and communal meal.
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Region: Indonesian