Chicken Mandi
Chicken Mandi is a flavorful Indian chicken dish that showcases a delightful blend of spices and aromatic rice.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Chicken, Indian, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 1 pcs chicken
- 2 g basmati rice
- 4 ml water
- 1 g onions
- 4 pcs garlic
- 2 pcs green chilli
- 1 g salt
- 3 g oil
- 1 g turmeric
- 1 tsp coriander
- 0.5 tsp cardamom
- 0.25 tsp cloves
- 0.5 g cinnamon
- 1 g peppers
- 2 pcs bay leaf
Instructions
- Prepare the chicken by cleaning and chopping it.
- Briefly marinate the chicken with salt, turmeric, and a small amount of oil.
- Wash the basmati rice thoroughly.
- Soak the basmati rice in water for 20 to 30 minutes.
- In a large pot, heat some ghee or oil.
- Sauté chopped onions in the pot until they turn golden brown.
- Incorporate minced garlic and green chilies into the pot, frying for 1 to 2 minutes.
- Introduce whole spices such as cardamom, cloves, cinnamon, and bay leaves into the pot.
- Mix in ground spices like coriander and cumin, stirring until they release their aroma.
- Add the chicken pieces to the pot and lightly brown them.
- Pour in enough water or chicken stock to fully cover the chicken.
- Allow the chicken to simmer until it is almost cooked through.
- Take the chicken out of the pot.
- Check the amount of liquid remaining in the pot.
- Combine the soaked rice with the measured liquid.
- Bring the mixture to a boil.
- Lower the heat, cover the pot, and cook the rice until it is nearly finished.
- Place the chicken back on top of the rice in the pot.
- Seal the pot tightly and steam on low heat for 10 to 15 minutes.
- (Optional) For a smoky flavor, heat a piece of charcoal until it glows red.
- (Optional) Position the hot charcoal in a small foil cup at the center of the pot.
- (Optional) Drizzle a teaspoon of butter or oil over the charcoal and quickly cover to trap the smoke for 5 to 10 minutes.
- (Optional) Take the charcoal out of the pot.
- Finish the dish by garnishing with fried onions and chopped coriander.
- Serve alongside chutney or raita.