A traditional Middle Eastern dish featuring spiced chicken and fragrant rice.
Ingredients
Mandi Masala
- 2pieceCinnamon Sticks
- 1tspCoriander Seeds
- 1tspCumin Seeds
- 1pieceBay Leaf
- 1tspTalhaar Chilli
- 4pieceGreen Cardamom
- 1pieceBlack Cardamom
- 10pieceBlack Peppercorn
- 5pieceCloves
- 1/2tspFennel Seeds
- 1tspGinger Powder
Marination for Chicken
- 700gChicken
- 1/2tspTatri/Citric Acid
- 4tbspVinegar
- 2tbspGinger Garlic Paste
- 1tspPrepared Mandi Masala
- 1tspBlack Salt
- 1tspSalt
- 3/4tspOrange and Red Food Colour
- 2tbspOil
- 1tbspButter
For Rice
- 750gBasmati Rice
- 2pieceOnion
- 1tbspGinger Garlic Paste
- 4pieceGreen Chillies
- 10pieceBlack Peppercorn
- 8pieceCloves
- 1pieceStar Anise
- 1pieceBay Leaf
- 2pieceCinnamon Sticks
- 4pieceGreen Cardamom
- 2pieceBlack Cardamom
- 1tspCumin Seeds
- 2pieceChicken Cubes
- 1/2tspTurmeric Powder
- 1tspRed Chilli Powder
- 1tspMandi Masala
- 1tspBlack Pepper Powder
- 2tspSalt
- 4tbspOil
- 1pinchSaffron
How to make Chicken Mandi
Prepare Mandi Masala
Roast all the ingredients in a pan and grind them into a fine powder.
Marinate and Cook Chicken
Marinate the chicken with the prepared ingredients and let it rest for 2 hours.
Heat oil and butter in a pan and fry the chicken until golden brown.
Transfer the chicken to a preheated oven at 160 degrees Celsius and bake for 30-45 minutes or until fully cooked.
Cook Rice
Heat oil in a pan and fry sliced onions until half golden brown.
Add ginger garlic paste, green chillies, and the rest of the spices along with chicken cubes. Fry for a minute.
Add water and bring it to a boil. Add soaked rice and cook until done.
Add saffron soaked in warm water, cover the lid, and let it simmer on low flame for 10-12 minutes.
Turn off the flame, dish out the rice, and place chicken pieces on top to serve.
Tips & Tricks
Use chilli flakes if Talhaar chilli is not available.
Use lemon juice if tatri/citric acid is not available, but double the quantity of juice.
