Chicken Mandi
No oven | No steam
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 4 hrs 45 mins
Course: Main
Cuisine: Arabian
Serves: 4
The chicken mandi recipe is served with grilled chicken. It can be made without an oven or steam.
The dish is flavoured with mandi biryani rice with homemade mandi masala.
Subtle flavours of the masala and perfectly cooked rice relish taste buds.
Keywords: chicken biryani, chicken mandi biryani, chicken mandi recipe, mandi biryani.
Ingredients
mandi masala:
· coriander seeds – 2 tsp
· fennel seeds – 1 tsp
· shajeera – 3/4 tsp
· black pepper – 1/4 tsp
· cinnamon – 3 sticks
· cardamom – 5
· cloves – 3/4 tsp
· star anise – 3
For marinating chicken:
· mandi masala – 2 1/2 tsp
· red chilli powder – 1 tsp
· turmeric powder – 1/4 tsp
· salt – 1/2 tsp
· ginger and garlic paste – 2 tsp
· oil – 1 1/2 tsp
· lemon juice – 1 tsp
· chicken breast – 500 g
For soaking rice:
· oil – 1/4 cup
· basmati rice – 500 g
For mandi biryani rice:
· oil- 4 tsp
· ghee – 1 tsp
· chopped onions – 1 cup
· turmeric powder – 1/4 tsp
· salt – 1/2 tsp
· water – 3 1/2 cups
· chopped coriander leaves – a handful
· slit green chillies – 2
· ginger and garlic paste – 2 tsp
· mandi masala – 2 tsp
· red chilli powder – 1 tsp
For dum:
· red-orange food colour – a pinch
· water – 2 tsp
· ghee – 1/2 tsp
· fried cashew nuts – 2 tbsp
· fried almonds – 2 tbsp
· charcoal – a piece
Instructions
Making mandi masala:
1. Take the above-mentioned spices,
2. Blend all to a smooth powder.
Chicken marination
1. Take a bowl to add mandi masala, red chilli powder, turmeric powder, salt, lemon juice, ginger and garlic paste and oil and mix well.
2. Take 500 g (4 pieces) of chicken breast.
3. Slightly cut the pieces for even cooking
4. Smear masala on chicken pieces.
5. Marinate for 3 to 4 hours or refrigerate overnight.
Grill chicken:
1. Heat a pan over a medium flame add oil.
2. When oil gets heated add marinated chicken pieces.
3. Fry until chicken pieces on either side until golden brown for 10 minutes.
Soaking rice:
1. Take basmati rice and rinse thoroughly.
2. Soak for 30 minutes.
Mandi biryani rice:
1. Heat a pan over a medium flame add oil and ghee.
2. Add chopped onions and fry till golden
3. Add ginger and garlic paste.
4. Cook until the raw smell disappears.
5. Add the remaining mandi masala and mix well.
6. Add red chilli powder
7. Add 1/4 spoon of turmeric ad stir well
8. Add salt
9. Pour 3 1/2 glasses of water. Taste the water and adjust salt.
10. Add rice when water boils
11. Give a slight mix
12. Sprinkle coriander leaves
13. Cover and cook until 3/4th of water is reduced.
Mandi dum:
1. Mix a pinch of red-orange food colour and 2 splashes of water.
2. sprinkle them on rice.
3. Place the grilled chicken pieces on the edges of the pan.
4. Add the nuts
5. Move the rice to the sides leaving a gap in the centre of the pan.
6. Place a small piece of coal placed on a plate in the centre.
7. Sprinkle 1/2 tsp of ghee on the coal.
8. When it smokes cover for 5-10 mins over a low flame.
9. Mix slowly without breaking the rice.
10. Our dish is ready to serve.
11. Garnish with onions and lemon wedges.
12. Serve with raita or tomato puree.
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