Chicken Mandi, a fragrant and flavorful Yemeni and Saudi Arabian rice dish, is a culinary masterpiece that's surprisingly accessible to home cooks. This aromatic feast features tender, juicy chicken slow-cooked with a rich blend of warming spices, creating a symphony of flavors that will tantalize your taste buds. Forget complicated techniques and specialized equipment – this recipe simplifies the process, delivering restaurant-quality results without the need for an oven or steamer. The succulent chicken, infused with the magic of fragrant spices, sits atop fluffy, flavorful rice, a perfect blend of textures and tastes.
This recipe unlocks the secrets to perfectly cooked Chicken Mandi, even for beginners. We’ll guide you through each step, from preparing the flavorful marinade to achieving that signature smoky aroma without specialized equipment. Forget complicated techniques; this recipe simplifies the process, making this celebratory dish attainable for everyone. Ready to embark on a culinary adventure? Let's dive into the step-by-step guide below.
Tools Needed
- pan
- bowl
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Marinade and Chicken
- Combine black pepper, coriander, cumin, big cardamom, fennel, and green cardamom. Grind into a powder.
- Wash and cut the 1800g chicken into equal-sized pieces. Set aside.
- In a bowl, mix Maggi masala powder, turmeric powder, salt, lemon juice, red chili powder, red food color (optional), olive oil (optional), and ginger-garlic paste. Apply this mixture thoroughly to the chicken, including the inside of the cuts. Marinate for at least 2-3 hours, or overnight for best results.
Step 2. Fry the Chicken and Prepare the Rice
- Heat cooking oil in a pan. Fry the chicken pieces for 15 minutes per side, ensuring they are well-browned.
- Chop 12 onions. Heat oil in a pan, sauté onions for 2 minutes, then add green chilies, 4K temple masala, salt, ghee, red chili powder, and turmeric powder. Add 1 liter of water, chicken stock cubes, and black lemons. Bring to a boil.
Step 3. Cook the Rice and Assemble the Mandi
- Add the pre-soaked rice to the boiling mixture. Stir occasionally until the water is absorbed and the rice is cooked.
- Once the rice is cooked and the water has evaporated, arrange the fried chicken pieces on top. Heat coals and place them under the pot (or use a smoking method of your choice). Cover and let it smoke for about 10 minutes.
Step 4. Garnish and Serve
- Remove from heat and garnish with fried dry fruits before serving.
Read more: Lebanese Beef Spinach Stew with Peppered Rice: A Winter Delight
Tips
- For a quicker version, marinate the chicken for only 2-3 hours.
- Adjust the salt to your preference.
Nutrition
- N/A
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work! Bone-in chicken will impart more flavor to the broth, but boneless cooks faster.
2. What if I don't have all the spices listed?
Don't worry! You can substitute or omit spices based on what you have. The core flavors are still achievable even with a few substitutions.
3. How can I make the rice extra fluffy?
Rinse the rice thoroughly before cooking to remove excess starch. Also, ensure you use the correct water-to-rice ratio as specified in the recipe.
With this recipe, you can now enjoy the rich flavors and tender textures of restaurant-style Chicken Mandi without any specialized equipment. Impress your family and friends with this aromatic and satisfying dish, easily made in your own kitchen. So go ahead, gather your ingredients, and experience the magic of homemade Chicken Mandi!