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Chicken Mandi
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In chicken mandi, Chicken, Basmati Rice and Water are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.
- 2Rinse and soak basmati rice 20–30 minutes.
- 3In a large pot, heat ghee/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1–2 min.
- 4Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.
Nutrition
- Calories
- 276
- Protein
- 7.1g
- Carbs
- 33.6g
Chef tips
To upgrade the dish, scatter blanched almonds and fried raisins over the rice and chicken. Serve with a spicy tomato salad with coriander and garlic to perfectly balance the rich flavours.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In chicken mandi, Chicken, Basmati Rice and Water are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.