India · Chicken

Chicken Mandi

Name: Chicken Mandi
Cuisine: India
Ingredients: 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

Servings

Ingredients

Chicken1
Basmati Rice2 cups
Water4 cups
Onion1 large
Garlic4 cloves
Green Chilli2
Salt1 ½ tsp
Oil3 tablespoons
Turmeric Powder1 tablespoon
Coriander1 teaspoon
Cardamom½ tbsp
Cloves¼ teaspoon
Cinnamon½ tsp
Pepper1 tsp
Bay Leaf2

Original recipe serves about 4.

Method

1
1. Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.
2
2. Rinse and soak basmati rice 20–30 minutes.
3
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
4. Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.
5
5. Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.
6
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
7. Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.
8
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
9. Garnish with fried onions, chopped coriander and serve with chutney or raita.

Recipe source: TheMealDB