Easy Chicken Mandi | Infothora Recipes

July 12, 2021

Easy Chicken Mandi | Infothora Recipes

The traditional Mandi is made in an underground hole called Taboon. So it is difficult to cook with the same technique at home. Here is an easy Chicken mandi recipe for all mandi lovers. You can cook this mandi with a gas stove and a steamer (You can use aluminuim foil to cover the pan if you don't have a nonstick steamer).

Ingredients

For Chicken Marination;

Chicken - Half with skin
Cumin Seeds - 2 tsp
Coriander seed (whole) - 2 tsp
Whole Black pepper - 1 1/2 tsp
Garlic - 1
Kashmiri chilli powder - 1 tsp
Saffron / Yellow food color/ Turmeric powder - 1/4 tsp
Olive oil - 2 tbsp
Salt

For Rice;

Basmati Rice - 1 Cup
Water - 1 1/2 cup
Onion - 1 medium (finely chopped)
Capsicum - 1/4
Green chilly - 2
Garlic - 1 Piece chopped
Cinnamon - 2
Cardamom - 5
Bay leaf - 1
Cumin seeds - 1/2 tbsp
Cloves - 3-4
Coriander seeds - 2-3 tsp
Black pepper whole - 2-3 tsp
Sunflower oil - 2-3 tbsp
Salt
Charcoal - 1 small piece

Preparation

Chicken Marination

Put Cumin seeds, Coriander seeds, Black pepper, garlic, Kashmiri chilli powder, saffron/ Turmeric powder, Olive oil, and salt into a mixer jar and make this into a paste.
Apply this paste over the cleaned chicken and keep it for at least 1 hour.

Rice Preparation

Take 1 cup of Basmati rice, wash it and keep it aside (no need to soak).
Place the pan on the stove and pour sunflower oil.
Once the oil is hot, add onion, garlic, green chilli, and capsicum. Saute for around 2 minutes.
Once the above-mentioned is half cooked, add all the spices and saute for another 2 minutes.
Now add rice and mix it well for a minute, take 1 1/2 cups of water and pour it into the rice.
Once the water starts boiling, put salt as per your taste.
Lower the flame and cover the top of the pan either with a steamer top or with aluminium foil (in-case of aluminium foil, put small holes on it).
Place the marinated chicken on the top of the steamer/aluminium foil and then cover it with a lid (make sure it is air-tight).
After around 40 minutes, turn off the flame and remove the lid and take the chicken and keep it on another plate.
Now gently mix the rice and place the chicken carefully on the top of the rice.
Place a small bowl/tumbler (steel bowl preferred), add place burning charcoal into it.
Now pour some sunflower oil above the charcoal and close the pan with a lid.
Allow it to rest for 2 minutes, it will help the chicken and rice to absorb the smokey flavor.
After 2 minutes open the lid and carefully remove the charcoal bowl from the pan.

Your Chicken mandi is now ready.