Indian 40 min

Chicken Mandi

Name: Chicken Mandi
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Chicken; 2 cups Basmati Rice; 4 cups Water; 1 large Onion; 4 cloves Garlic; 2 Green Chilli; 1 ½ tsp Salt; 3 tablespoons Oil; 1 tablespoon Turmeric Powder; 1 teaspoon Coriander; ½ tbsp Cardamom; ¼ teaspoon Cloves; 1/2 tsp Cinnamon; 1 tsp Pepper; 2 Bay Leaf

chicken

Ingredientsfor 2

600

Cal

40g

Protein

80g

Carbs

20g

Fat

11 Chicken
22 cups Basmati Rice
34 cups Water
41 large Onion
54 cloves Garlic
62 Green Chilli
71 ½ tsp Salt
83 tablespoons Oil
91 tablespoon Turmeric Powder
101 teaspoon Coriander
11½ tbsp Cardamom
12¼ teaspoon Cloves
131/2 tsp Cinnamon
141 tsp Pepper
152 Bay Leaf

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Instructions

1
Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.
2
Rinse and soak basmati rice 20–30 minutes.
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
Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.
5
Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.
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
Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.
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
Garnish with fried onions, chopped coriander and serve with chutney or raita.