Chicken Mandi

Prepare

1. 🥄Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.
2. 🔥Rinse and soak basmati rice 20–30 minutes.

Steps

1. 🔥In a large pot, heat ghee/oil.

Prepare

1. 🧂Fry chopped onion until golden.

Cook

1. 🍳Add minced garlic and green chillies and fry 1–2 min.

Steps

1. 🫇Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin).
2. 🍽️Stir until fragrant.
3. 🌿Add chicken pieces, brown lightly and add enough water/chicken stock to cover.

Cook

1. 🍽️Simmer until chicken is nearly cooked.

Steps

1. 🌿Remove chicken; measure remaining liquid and add soaked rice.

Cook

1. ✨Bring to a boil, then reduce heat, cover and cook rice until almost done.
2. 🥄Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.

Steps

1. 🥄(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
2. 🔥then cover immediately to trap smoke for 5–10 minutes.
3. 🧂Remove coal.

Prepare

1. 🔥Garnish with fried onions, chopped coriander and serve with chutney or raita.