Chicken Mandi

Instructions

1- 1.

2- Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.

3- 2.

4- Rinse and soak basmati rice 20–30 minutes.

5- 3.

6- In a large pot, heat ghee/oil.

7- Fry chopped onion until golden.

8- Add minced garlic and green chillies and fry 1–2 min.

9- 4.

10- Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin).

11- Stir until fragrant.

12- 5.

13- Add chicken pieces, brown lightly and add enough water/chicken stock to cover.

14- Simmer until chicken is nearly cooked.

15- 6.

16- Remove chicken; measure remaining liquid and add soaked rice.

17- Bring to a boil, then reduce heat, cover and cook rice until almost done.

18- 7.

19- Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.

20- 8.

21- (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.

22- Remove coal.

23- 9.

24- Garnish with fried onions, chopped coriander and serve with chutney or raita.