Chicken Mandi with Cinnamon-Infused Rice

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A fragrant Yemeni rice dish with chicken slow-cooked in warm spices, served over fluffy rice infused with cinnamon and cardamom. This Yemeni-inspired one-pot recipe, ready in about 80 minutes, pairs chicken thighs, basmati rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 cups basmati rice
• 1 cup chicken broth
• 1 cinnamon stick
• 4 cardamom pods
• 1 large onion
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 1 tsp salt
• 3 cups water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs bone-in chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
2. Step 2: Add 1 large sliced onion and 4 minced garlic cloves to the pot. Cook until soft and fragrant, about 3 minutes.
3. Step 3: Stir in 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp chili powder. Cook for 1 minute until aromatic.
4. Step 4: Return chicken to pot, then add 3 cups water, 1 cup chicken broth, 1 cinnamon stick, and 4 crushed cardamom pods. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes.
5. Step 5: While chicken simmers, rinse 2 cups basmati rice under cold water until water runs clear. In a separate pot, combine rice, 3 cups water, 1 tsp salt, 1 cinnamon stick, and 4 crushed cardamom pods. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until rice is tender.
6. Step 6: After 25 minutes, remove chicken and set aside. Skim off excess fat from the liquid. Discard cinnamon stick and cardamom pods. Fluff cooked rice and serve chicken on top with a ladle of sauce.