Chicken Mandi

Name: Chicken Mandi
Prep time: 57 min
Cook time: 25 min
Total time: 1 h 22 min
Yield: 4 servings
Cuisine: India
Ingredients: 1 chicken; 2 cups basmati rice; 4 cups water; 1 onion; 4 cloves garlic; 2 green chiles; 1 ½ tsp salt; 3 tbsp oil; 1 tbsp turmeric powder; 1 tsp cilantro; 1 ½ tsp cardamom; ¼ tsp cloves; ½ tsp cinnamon; 1 tsp pepper; 2 bay leaves

An India dinner. Ready in about 1 hour 22 minutes. Difficulty: medium.

57 minPrep (about)
25 minCook (about)
1 hr 22 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

1 chicken Shopping tip: A whole chicken (about 3 to 4 lb).

Fresh & other

2 ½ cups basmati rice
5 cups water
1 onion
5 cloves garlic
3 green chiles Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
1 ¼ tsp cilantro
¼ tsp cloves

Sauces & oils

4 tbsp oil Shopping tip: Vegetable or canola oil.

Spices & seasonings (6): salt, turmeric powder, cardamom, cinnamon, pepper, bay leaves

2 tsp salt
1 ½ tbsp turmeric powder
2 tsp cardamom
¾ tsp cinnamon
1 ¼ tsp pepper
3 bay leaves

How to make it

Steps in our own plain words.

1, clean.
Cut the chicken.
Marinate briefly with a little oil, turmeric and salt, 2.
Rinse and soak basmati rice 20–30 min, 3.
Heat ghee/oil in a large pot.
Fry chopped onion until golden.
Add minced garlic and green chillies.
Fry 1–2 min, 4.
Add whole spices and ground spices.
Stir until it smells good, 5.
Add chicken pieces.
Brown lightly.
Add enough water/chicken stock to cover.
Simmer until chicken is nearly cooked, 6.
Remove chicken.
Measure remaining liquid.
Add soaked rice.
Bring to a boil.
Turn the heat down, cover.
Cook rice until almost done, 7.
Return your chicken to the rice pot on top.
Cover tightly plus steam.
Do it on low.
Keep going for 10–15 min so flavors meld.
For authentic smoky aroma: heat a little charcoal until red hot.
Place it on a little foil cup in your centre of the pot.
Add a tsp of butter/oil on your coal then cover right away to trap smoke for 5–10 minutes.
Remove coal, 9.
Top with fried onions, chopped coriander.
Serve with chutney or raita.