Creating the Fragrant Yemeni Chicken and Rice Mandi is straightforward if you follow these simple steps:

1. Rinse the Rice: Begin by rinsing the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. Prepare the Spices: In a dry skillet, lightly toast the cumin seeds, coriander seeds, black peppercorns, and cardamom pods over medium heat for about 2-3 minutes until fragrant. Let them cool, then grind into a fine powder.
3. Sauté Onions: In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onions and sauté until they are golden brown.
4. Add Garlic and Ginger: Stir in the minced garlic and ginger and cook for an additional minute.
5. Cook Chicken: Add the chicken pieces to the pot, seasoning them with salt. Brown the chicken on all sides for about 5-7 minutes.
6. Incorporate Tomatoes: Add the chopped tomatoes and the ground spice mix to the pot. Stir well to combine and cook for 5 minutes until the tomatoes soften.
7. Add Water or Broth: Pour in the water or chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
8. Add Rice: Once the chicken is cooked through, add the soaked and drained rice to the pot. If using saffron, dissolve it in a few tablespoons of warm water and stir it into the rice mixture.
9. Cook the Rice: Gently stir the rice into the broth, ensuring it’s evenly distributed. Cover the pot and cook on low heat for an additional 20-25 minutes, or until the rice is tender and the liquid is absorbed.
10. Fluff and Serve: Once cooked, remove the pot from heat. Let it sit, covered, for 10 minutes. Fluff the rice with a fork and serve hot, garnished with fresh cilantro or parsley and lemon wedges on the side.