Chicken Mandi

Summary

Chicken - India

Ingredients

• 1 Chicken
  Swaps (2)
• 1 Onion (large)
• 4 cloves Garlic
• 1 teaspoon Pepper
• 1 teaspoon Salt
• 2 Green Chilli
• 3 tablespoons Vegetable Oil
• 1 teaspoon Coriander
• 960 ml WaterOriginal: 4 cups
• 2 Bay Leaf
• 0.5 teaspoons Cinnamon
• tablespoons Cardamom
• 1 tablespoon Turmeric
• teaspoons Cloves
• 480 ml Basmati RiceOriginal: 2 cups
  Swaps (1)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.

2. 2

   Rinse and soak basmati rice 20–30 minutes.

3. 3

   In a large pot, heat ghee/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1–2 min.

4. 4

   Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.

5. 5

   Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.

6. 6

   Remove chicken; measure remaining liquid and add soaked rice. Bring to a boil, then reduce heat, cover and cook rice until almost done.

7. 7

   Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.

8. 8

   (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 then cover immediately to trap smoke for 5–10 minutes. Remove coal.

9. 9

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