Chicken Mandi

Name: Chicken Mandi
Prep time: 25 min
Cook time: 77 min
Total time: 102 min
Yield: 6 servings
Ingredients: 1 Chicken; 2 cups Basmati Rice; 4 cups Water; 1 large Onion; 4 cloves Garlic; 2 Green Chilli; 1½ tsp Salt; 3 tablespoons Oil; 1 tablespoon Turmeric Powder; 1 teaspoon Coriander; ½ tbsp Cardamom; ¼ teaspoon Cloves; ½ tsp Cinnamon; 1 tsp Pepper; 2 Bay Leaf

102 min · Serves 6 · By TheMealDB Import

High Protein
India
Chicken
Dinner

India, Chicken

Adapted from themealdb.com

Ingredients

For 6 servings

1 Chicken
2 cupsBasmati Rice
4 cupsWater
1 largeOnion
4 clovesGarlic
2 Green Chilli
1½ tspSalt
3 tablespoonsOil
1 tablespoonTurmeric Powder
1 teaspoonCoriander
½ tbspCardamom
¼ teaspoonCloves
½ tspCinnamon
1 tspPepper
2 Bay Leaf

Method

Prep 25 min · Cook 77 min

1Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.
2Rinse and soak basmati rice 20–30 minutes.
3In a large pot, heat ghee/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1–2 min.
4Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.
5Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.
6Remove chicken; measure remaining liquid and add soaked rice. Bring to a boil, then reduce heat, cover and cook rice until almost done.
7Return 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.
9Garnish with fried onions, chopped coriander and serve with chutney or raita.