Creating Yemeni Chicken Mandi involves a few straightforward steps. Follow these instructions to prepare this incredible dish:

1. Marinate the Chicken: In a bowl, combine the chicken pieces with salt, cumin, coriander, turmeric, cinnamon, and black pepper. Let it marinate for at least 30 minutes.
2. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
3. Cook the Onions: In a large pot, heat ghee or oil over medium heat. Add the chopped onions and sauté until golden brown.
4. Add Garlic and Ginger: Stir in the minced garlic and ginger paste, cooking for another minute until fragrant.
5. Brown the Chicken: Add the marinated chicken pieces to the pot. Cook until the chicken is browned on all sides.
6. Add Whole Spices: Toss in the cardamom pods, cloves, and bay leaves, stirring for a minute to release their flavors.
7. Add Water: Pour in the water and bring to a boil. Reduce the heat and let it simmer for about 30 minutes, or until the chicken is cooked through.
8. Remove Chicken: Take the chicken pieces out of the pot and set them aside on a plate.
9. Cook the Rice: Add the drained rice to the pot, ensuring it is submerged in the flavorful broth. Adjust the salt if necessary. Bring to a boil again, then reduce to low heat. Cover and cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
10. Add Saffron: If using saffron, dissolve it in a tablespoon of warm water and drizzle it over the rice just before serving.
11. Finish the Chicken: While the rice cooks, grill or pan-fry the chicken pieces until they are golden brown and crispy on the outside.
12. Fluff and Serve: Once the rice is cooked, fluff it gently with a fork. Serve the rice on a large platter, topped with the grilled chicken. Garnish with mixed nuts and fresh herbs.