Creating Fragrant Yemeni Chicken and Rice Mandi is a rewarding experience. Follow these simple steps for a delicious result:

1. Marinate the Chicken: In a large bowl, mix the chicken pieces with ginger paste, garlic, cumin, coriander, cardamom, cinnamon, black pepper, turmeric, and salt. Let it marinate for at least 30 minutes.

2. Sauté the Onions: In a large pot or Dutch oven, heat the olive oil or ghee over medium heat. Add the sliced onions and sauté until golden brown. Remove half for garnishing later.

3. Cook the Chicken: Add the marinated chicken to the pot with the remaining onions. Cook for about 10-15 minutes until the chicken is browned on all sides. Then, add the chopped tomatoes and cook until they soften.

4. Add Rice and Broth: Drain the soaked rice and add it to the pot. Pour in the chicken broth or water, ensuring it covers the rice and chicken. Bring to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes until the rice is cooked and the liquid is absorbed.

5. Fluff and Serve: Once cooked, gently fluff the rice with a fork. Let it sit covered for an additional 10 minutes, then transfer to a serving platter. Garnish with the reserved sautéed onions, fresh cilantro or parsley, and lemon wedges.