Yemeni Mandi Traditional Dish from Yemen

Prepare the Rice:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

Cook the Meat:

1. In a large pot, heat the oil or ghee over medium heat.
2. Add the sliced onions and sauté until golden brown.
3. Add the minced garlic and green chilies (if using), and cook for another minute.
4. Add the chicken (or lamb) pieces, cooking until browned on all sides.
5. Stir in the turmeric, cumin, coriander, black pepper, salt, cinnamon sticks, cloves, and cardamom pods. Mix well to coat the meat with the spices.
6. Pour in 4 cups of water, bring to a boil, then lower the heat. Cover and simmer until the meat is cooked through and tender (about 30-40 minutes for chicken, 1.5 to 2 hours for lamb).

Cook the Rice:

1. Once the meat is cooked, remove it from the pot and set aside. Strain the broth, keeping the spices in the pot.
2. Measure 4 cups of the broth and return it to the pot. Bring it to a boil.
3. Add the soaked and drained rice to the boiling broth. Stir gently, then reduce the heat to low. Cover the pot tightly and cook for about 20-25 minutes until the rice is cooked and has absorbed the liquid.

Finish the Dish:

1. While the rice is cooking, grill or roast the chicken or lamb pieces until they are golden brown (optional).
2. Once the rice is done, fluff it with a fork and mix gently to combine with the spices.

Serve:

1. Place the rice on a large serving platter, and arrange the cooked meat on top.
2. Garnish with fresh cilantro or parsley, and if desired, top with toasted almonds or raisins.
3. Serve with lemon wedges on the side.