Chicken Mandi | चिकन मंडी राइस | Arabian Recipe | Chicken Recipes | Sanjeev Kapoor Khazana

Описание: A popular authentic Yemeni slow cooked dish of rice and chicken with a delicious smoky flavour. It is an unbelievable treat for dinner!

CHICKEN MANDI

Ingredients

1 kilogram whole chicken with the skin, cleaned and vertically halved
1½ cups Basmati rice, washed, soaked for 20 minutes and drained
2-3 fresh red chillies
Fried raisins for garnish
8-10 almonds, blanched, peeled, and deep fried
Mandi masala
2 tbsps coriander seeds
1 tbsp cumin seeds
5-6 green cardamoms
5-6 cloves
2 star anise
8-10 black peppercorns
2 bay leaves
1 inch cinnamon stick
1 dried lemon, broken
3 dried red chillies
Salt to taste
Stock
3 tbsps oil
1 tsp cumin seeds
3-4 green cardamoms
5-6 black peppercorns
3-4 cloves
2 bay leaves
1 inch cinnamon stick
3 medium white onions, sliced
1 dried lemon
Salt to taste
Marination
A large pinch of saffron
1 tbsp olive oil + for drizzling
Salt to taste

Method

1. To make the mandi masala, dry roast coriander [seeds, cumin seeds, green cardamoms, cloves, star anise, black peppercorns, bay leaves, cinnamon stick, dried lemon and dried red chillies in a pan. Take the pan off the heat and allow to cool slightly.
2. Put the roasted spices in a grinder jar, add salt and grind to a fine powder.
3. To make the stock, heat oil in a deep wide non-stick pan. Add cumin seeds, green cardamoms, black peppercorns, cloves, bay leaves, and cinnamon stick and sauté till fragrant.
4. Add onion slices and sauté till translucent. Add the dried lemon, 1 tsp mandi masala and mix well. Add 4-5 cups water and mix.
5. Add salt, mix and bring the mixture to a boil.
6. Gently slide in the chicken, mix, cover and cook on medium heat for 20 minutes. Drain the chicken and place it on a plate. Discard the lemon.
7. Strain half of the stock and reserve it.
8. Add the rice into the stock remaining in the pan and mix well. Cook till the mixture comes to a boil.
9. Meanwhile, to make the marination, take 1½ tbsps mandi masala in a small bowl. Add saffron, olive oil, 2-3 tbsps of the reserved stock. Apply this mixture thoroughly over the chicken.
10. Place the chicken over the rice mixture, reduce the heat to low, cover and cook for 10-15 minutes.
11. Take some hot charcoal pieces in a small stainless steel bowl, place it over the rice, drizzle some oil over it and immediately cover and let the smoke infuse for 1-2 minutes.
12. Remove the steel bowl, and transfer the rice and chicken over a large serving plate. Garnish with fried raisins, fried almonds, and serve hot with the reserved stock.

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