If You Cook This Smoked Chicken and Rice, You'll THANK YOU

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This chicken and rice dish is so incredibly flavoursome. Eaten all over the gulf region of the Middle East and particularly in Saudi and Yemen, it features delicately spiced chicken and tender rice that is packed full of incredible flavours. The chicken is cooked over the rice which infuses with the chickens juices, and then to top it off, it's smoked for even more flavour
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Chef Mounir's traditional Mandi:    • سر عمل المندي وطراوة الدجاج ولونه الش...  
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0:00 Intro
0:23 Simple vs Complex Mandi
0:44 Making the incredible Daqoos Sauce
1:29 Preparing your chicken for mandi
1:48 Mandi wet rub
2:54 Traditional Mandi Brine
3:26 Making the perfect rice for Mandi
5:02 Assembling the Mandi pot
7:15 Toppings for the Mandi
9:01 The secret to smoking Mandi indoors
9:48 Plating and serving
10:07 Taste Test
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Daqoos:
3 Tomatoes
3 Garlic Cloves
1-2 Green Chillies
2 Tbsp Lemon Juice
1 Tsp Hot Chilli Flakes
1/2 Tsp Salt
Water as needed

Chicken Brine:
4 Tsp Salt
2 Tsp Ground Cardamom
2 Tsp White Pepper
1 Tsp Turmeric
1/4 Tsp Ground Clove
Pinch of saffron (30-50 threads) crushed and dissolved in 2 Tbsp Water
Water to cover

Chicken Marinade:
2 Tsp Salt
1 Tsp Ground Cardamom
1 Tsp White Pepper
1/2 Tsp Turmeric
1/8 Tsp Ground Clove
Pinch of saffron (30-50 threads) crushed and dissolved in 2 Tbsp Water

1.5-2kg Chicken or Replace with Lamb Shoulder (will need to cook for 3 hours minimum)

Rice:
3 Cups Iranian Basmati Rice
5 Cardamom Pods - Cracked
4 Cloves
2 Dried Black Limes
2 Bay Leaves
1 Head of Garlic
1 Medium cinnamon stick (2-3 inches)
1-2 Green Chillies
2 1/4 tsp salt
1/2 Tsp black peppercorns
1 Tbsp Vegetable oil
1 Red or Brown onion
600 ml water or stock