Skip to content
Aly

Chicken Mandi

Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.

Chicken Mandi, a Indian main
Cuisine
Indian
Course
Main
Ready in
30 min
Effort
A project

Ingredients

×1
  • 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

Method

  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.

Tags

  • chicken
  • spicy
  • rice

You two might also like

Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.