Chicken Mandi
🇮🇳 Indian
(0 reviews)
0 views
Ingredients
Servings:
4
- 1 Chicken
- 2 cups Basmati Rice
- 4 cups Water
- 1 large Onion
- 4 cloves Garlic
- 2 Green Chilli
- 1 ½ tsp Salt
- 3 tablespoons Oil
- 1 tablespoon Turmeric Powder
- 1 teaspoon Coriander
- ½ tbsp Cardamom
- ¼ teaspoon Cloves
- 1/2 tsp Cinnamon
- 1 tsp Pepper
- 2 Bay Leaf
Instructions
- 1. Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.
- 2. Rinse and soak basmati rice 20–30 minutes.
- 3. In a large pot, heat ghee/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1–2 min.
- 4. Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.
- 5. Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.
- 6. Remove chicken; measure remaining liquid and add soaked rice. Bring to a boil, then reduce heat, cover and cook rice until almost done.
- 7. Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.
- 8. (Optional) For authentic smoky aroma: heat a small charcoal until red hot, place it on a small foil cup in the centre of the pot, add a tsp of butter/oil on the coal then cover immediately to trap smoke for 5–10 minutes. Remove coal.
- 9. Garnish with fried onions, chopped coriander and serve with chutney or raita.
