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Mandi biryani is not like the usual biryani but is cooked differently. This is all we need for special occasions. It's time to enjoy this mouthwatering dish with your kith and kin. 🍗🍚
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Chicken Mandi Recipe:
Mandi Masala:
Cinnamon - 1 stick
Green Cardamom - 5 nos
Cloves - 8 nos
Mace - 1 no
Star anise - 1 no
Cumin Seeds - 2 tsp
Coriander Seeds - 2 tbsp
Black peppercorns - 1 tbsp
Nutmeg - ¼ no
Saffron Water:
Saffron Strands - 1 pinch
Hot Water - 3 tbsp
Chicken Marination:
Mandi Masala - 1 tbsp
Kashmiri Chilli Powder - 1 tbsp
Ginger Garlic Paste - 1 tbsp
Chaat Masala - ¼ tsp
Oil - 2 tbsp
Lemon juice - 1 no
Saffron Water - 3 tbsp
Salt - 2 tsp
Mandi Rice:
Oil - 3 tbsp
Ghee - 1 tbsp
Cinnamon - 1 stick
Bay Leaf - 1 no
Onion (thinly sliced) - 3 nos
Green Chilli (slit) - 3 nos
Ginger Garlic Paste - 1 tbsp
Red Chilli Powder - 1 tsp
Turmeric Powder - ¼ tsp
Mandi Masala - 2 tbsp
Water - 1.75 litres (7 cups)
Rice (soaked) - 750g
Lemon Juice - ½ no
Salt - 2 tsp
To smoke:
Charcoal - 1 piece
Ghee - 1 tbsp
To Garnish:
Fried Onion - 2 tbsp
Fried Cashews (split) - 10 nos
Fried Almonds - 10 nos
Fried Raisins - 10 nos
Coriander Leaves (finely Chopped) - 2 tbsp
Instructions:
1. Prepare the mandi Masala by dry roasting the mentioned ingredients till it turns aromatic and let it cool down
2. Blend the dry roasted spices to a fine powder and keep it aside
3. Prepare saffron water by soaking a pinch of saffron strands in 3 tbsp of hot water to absorb colour
4. Wash and soak the rice for 20 minutes
5. 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
6. Mix till all ingredients combine into a thick paste.
7. Score the chicken legs
8. Apply the marinade on the chicken legs and rub it in gently
9. Let the chicken marinate for 30 minutes.
10. Heat a kadai with oil for shallow frying
11. Deep fry the marinated chicken on a medium flame for 6 minutes on each side. Keep it aside
12. To make the mandi rice, Heat a deep pot, add oil and ghee
13. Add cinnamon, bay leaves and let it crackle
14. Add the sliced onions and green chillies. Saute till the onions turn golden brown
15. Add ginger garlic paste and mix for a few seconds
16. Add chilli powder, turmeric powder and the mandi masala and mix for a minute.
17. Add 1.75L of water and mix well.
18. Add salt and lemon juice. Bring the water to a boil.
19. Add the soaked and strained rice and keep stirring gently to avoid letting it stick to the bottom
20. Cook it till the rice and water are level .
21. Cover the pot and seal it tightly.
22. 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)
23. After 10 minutes, turn off the flame and let it rest for 10 minutes.
24. Open the pot, create small gaps using a thin stick. Place the chicken on top of the rice leaving some space in the middle.
25. Place a bowl with a piece of hot charcoal in the middle. Pour some ghee over it and seal the pot immediately.
26. Let it smoke for 5 minutes.
27. Open the pot, take out the chicken separately, fluff up the rice.
28. Serve the rice on a big plate, garnish it with fried nuts and raisins, fried onion and chopped coriander.
29. Place the chicken legs on top and serve it hot.
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