Chicken Mandi with Alshalan Rice
A traditional Saudi-style chicken mandi made with Al-Shalan rice, tender chicken, and aromatic spices. The rice is infused with flavorful chicken broth and served with golden roasted chicken and a delicious raisin topping.
1- Soak the Al-Shalan rice in water for 30 minutes
2- Boil the chicken with bay leaves and a cinnamon stick until fully cooked
3- Heat oil in a pan and sauté the onion with 1 teaspoon of turmeric and salt to taste
4- Drain the rice and add it to the onion mixture. For every cup of Al-Shalan rice, add 2 cups of chicken broth
5- Season the chicken with ½ teaspoon of rose water, ¼ teaspoon of turmeric, and a pinch of saffron coloring. Place the chicken in the oven and roast until golden
6- Once the rice has absorbed the broth, cover and cook over low heat for 25 minutes
7- To prepare the topping, melt 1 tablespoon of butter in a pan. Add the raisins, dried pomegranate seeds (optional), and a pinch of turmeric. Sauté briefly
8- Serve the rice topped with the roasted chicken and garnish with the raisin mixture
Serving Suggestion: Serve hot with the roasted chicken and raisin topping for a flavorful traditional Saudi meal