CHICKEN MANDI
Ingredients
Marination:
1: chicken pieces with skin 8
2: salt 1 tbs
3: lemon juice of 2 lemons
4: food color orange 1/4 tsp
5: Mandi spices 2 tbsp (heaped)
6: oil 4tbs (for frying)
Mandi Spices:
1: cinnamon powder 1 tsp
2: cloves powder 1 tsp
3: ginger powder 1 tsp
4: turmeric powder 1 tsp
5: nutmeg powder 1 tsp
6: coriander powder 1 tbsp
7: cumin powder 1 tbsp
8: mix all the spices and keep them aside, can store them in an airtight jar.
Rice:
1: rice 4 cups
2: ghee 1/2 cup
3: onion 2 large (finely chopped)
4: cinnamon stick 2 pieces
5: bay leaves 3
6: cloves 6 to 8
7: green cardamom 4 to 8
8: green chilli 4 (chopped)
9: salt 2 tbs
10: mandi spices 2 tbs
11: black pepper powder 1 tsp
12: coal 1 piece
Instructions
-
CHICKEN MANDI
Recipe: wash rice and keep aside.
1: marinate the chicken with Mandi spice, salt, food color, and lemon juice mix well cover, and keep in the fridge for 2 hours.
2: after 2 hours heat 4 tbs oil and fry the chicken pieces till golden on both sides on high flame, keep aside.
3: now heat oil add onions, cloves, bay leaves, green cardamom, and cinnamon stick, and fry till light golden on high flame.
4: then add tomatoes, and green chili mix and cook till soft on high flame.
5: now add black pepper, and salt mix and place the fried chicken pieces, Mandi spice, and water enough that the chicken gets covered then wait for a boil on high flame, cover and cook for 20 minutes on medium flame to make the stock.
6: then remove the chicken pieces, wash the rice, and add to the stock mix well, cover, and cook on high flame till the stock dries.
7: heat the coal till red hot.
8: once the stock dries cover the lid and simmer for 5 to 10 minutes and close the flame.
9: then place the chicken pieces on the rice and add the hot coal on foil with 1 tsp of oil cand over till the smoke settles.
10: serve hot.
