Chicken Mandi

Method

1. 1

   Wash and soak the rice for 20 minutes.

   Basmati Rice

2. 2

   Prepare the mandi Masala by dry roasting the mentioned ingredients till it turns aromatic and let it cool down. Blend the dry roasted spices to a fine powder and keep it aside.

   CinnamonCuminBlack PeppercornsNutmegGreen CardamomClovesMaceStar AniseCoriander Seeds

3. 3

   Prepare saffron water by soaking a pinch of saffron strands in 3 tbsp of hot water to absorb colour.

   SaffronHot Water

4. 4

   Prepare the marinade for the chicken by mixing kashmiri chilli powder, 2 tbsp of the mandi masala, ginger garlic paste, chaat masala, oil, lemon juice, salt and 3 tbsp of the saffron water. Mix till all ingredients combine into a thick paste. Score the chicken legs. Apply the marinade on the chicken legs and rub it in gently. Let the chicken marinate for 30 minutes. Heat a kadai with oil for shallow frying. Deep fry the marinated chicken on a medium flame for 6 minutes on each side. Keep it aside.

   Chicken (whole leg)Mandi MasalaKashmiri Red Chilli PowderChaat Masala PowderSaltSunflower OilSaffron WaterSunflower OilGinger Garlic PasteLemon Juice

5. 5

   To make the mandi rice, Heat a deep pot, add oil and ghee. Add cinnamon, bay leaves and let it crackle. Add the sliced onions and green chillies. Saute till the onions turn golden brown. Add ginger garlic paste and mix for a few seconds. Add chilli powder, turmeric powder and the mandi masala and mix for a minute.

   Sunflower OilGheeBay LeavesOnionRed Chilli PowderMandi MasalaCinnamonGreen ChilliGinger Garlic PasteTurmeric Powder

6. 6

   Add 1.75L of water and mix well. Add salt and lemon juice. Bring the water to a boil. Add the soaked and strained rice and keep stirring gently to avoid letting it stick to the bottom. Cook it till the rice and water are level. Cover the pot and seal it tightly.

   Lemon JuiceWaterSalt

7. 7

   Place the pot on a preheated tawa for 10 minutes on a low flame. (if the tawa isn’t preheated, keep the flame on high for 5 minutes and then on low for 5 minutes). After 10 minutes, turn off the flame and let it rest for 10 minutes. Open the pot, create small gaps using a thin stick. Place the chicken on top of the rice leaving some space in the middle. Place a bowl with a piece of hot charcoal in the middle. Pour some ghee over it and seal the pot immediately. Let it smoke for 5 minutes. Open the pot, take out the chicken separately, fluff up the rice. Serve the rice on a big plate, garnish it with fried nuts and raisins, fried onion and chopped coriander. Place the chicken legs on top and serve it hot.

   GheeFried Nuts & RaisinsCharcoalFried OnionCoriander Leaves