A Singaporean Mum

Lately, I’ve been looking through our Dubai photos and reminiscing about the two wonderful years we spent there. One of our absolute favourite dishes was Yemeni Mandi — a fragrant rice dish typically served with lamb or chicken. I’m not a fan of lamb, so for me, it was always chicken!

Mandi is very similar to biryani, with subtle changes in spices used. While I’m unable to make Mandi, I decided to try making Biryani (but Mandi style) instead — thanks to a shortcut using premix biryani spices!

Here’s how I do it!

Ingredients

For the chicken:

600g boneless chicken thighs

100g plain yoghurt

1.5 tbsp Biryani spice mix (premix)

1 tbsp minced ginger

1 tbsp minced garlic

Salt to taste

For the rice:

1.5 cups basmati rice (rinsed and soaked 30 mins)

2 medium red onions, thinly sliced

2 tbsp cooking oil (or ghee)

1.5 cups water

A pinch of saffron

2 tbsp pine nuts

4 tbsp raisins

Garnish:

Chopped fresh coriander

Fried shallots

Method:

1. Marinate the Chicken:

• Mix yoghurt, biryani spice mix, ginger, garlic and salt.

• Coat the chicken well and marinate for at least 30 minutes (overnight for best flavour).

2. Cook the Chicken:

• Turn on Sauté mode in the Instant Pot.

• Add oil and sauté chopped onions until soft and lightly golden.

• Add the marinated chicken and sauté for 3-4 mins.

• Cancel Sauté. Close the lid, set to Pressure Cook (High) for 5 minutes. Quick release when done.

3. Toast Pine Nuts and Raisins:

• In a separate pan, toast pine nuts and raisins.

4. Add Rice and Cook Together:

• Once chicken is done, add toasted pine nuts and raisins.

• Spread soaked and drained basmati rice evenly over the chicken. Do not stir.

• Add soaked saffron.

• Pour 1.5 cups water gently over the rice.

• Close the lid, set valve to Sealing, and Pressure Cook (High) for 6 minutes.

• Let pressure naturally release for 10 minutes, then quick release the rest.

4. Fluff and Serve:

• Gently fluff the rice.

• Garnish with fresh coriander and fried shallots.