Chicken Mandi

Category : Chicken

Tags : -

Chicken Mandi

Recipes :

1 Chicken

2 cups Basmati Rice

4 cups Water

1 large Onion

4 cloves Garlic

2 Green Chilli

2 Salt

1 ½ tsp Salt

3 tablespoons 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.

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