Arabian Chicken Mandi

Name: Arabian Chicken Mandi
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Middle Eastern
Ingredients: 500 g Chicken (500 grams Chicken with bones); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Tomato (1 Tomato); 3 pieces Green Chili (3 Green Chillies); 1 tbsp Ginger Garlic Paste (1 tablespoon Ginger Garlic Paste); 5 pieces Bay Leaves (3 Bay leaves (tej patta) + 2 Bay leaves (tej patta)); 1 tsp Clarified Butter (1 teaspoon Ghee); 2 tbsp Cardamom (2 Cardamom (Elaichi) Pods/Seeds + 1 tablespoon Cardamom (Elaichi) Pods/Seeds); 2 tbsp Cloves (2 Cloves (Laung) + 1 tablespoon Cloves (Laung)); 2 pieces Cinnamon Stick (2 inch Cinnamon Stick (Dalchini)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns + 1/2 tablespoon Whole Black Peppercorns); 2 tbsp Extra Virgin Olive Oil (2 tablespoons Extra Virgin Olive Oil); 2 tbsp Butter (2 tablespoons Butter (Salted) softened); 0 pieces Table Salt (Salt to taste); 2 cup Basmati Rice (2 cups Basmati rice); 4 cup Water (4 cups Water); ½ tsp Nutmeg (1/2 teaspoon Nutmeg powder); ½ tbsp Ginger Powder (1/2 tablespoon Dry ginger powder)

Yemeni-style chicken and rice, where chicken is baked for a crispy skin and rice is cooked in aromatic stock, finished with a smoked ghee infusion.

120 minMiddle Eastern

Servings4

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Halal

Ingredients

For 4 servings

Chicken500 g · 500 grams Chicken with bones
Yellow Onion1 piece · 1 Onion finely chopped
Tomato1 piece · 1 Tomato
Green Chili3 pieces · 3 Green Chillies
Ginger Garlic Paste1 tbsp · 1 tablespoon Ginger Garlic Paste
Bay Leaves5 pieces · 3 Bay leaves (tej patta) + 2 Bay leaves (tej patta)
Clarified Butter1 tsp · 1 teaspoon Ghee
Cardamom2 tbsp · 2 Cardamom (Elaichi) Pods/Seeds + 1 tablespoon Cardamom (Elaichi) Pods/Seeds
Cloves2 tbsp · 2 Cloves (Laung) + 1 tablespoon Cloves (Laung)
Cinnamon Stick2 pieces · 2 inch Cinnamon Stick (Dalchini)
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns + 1/2 tablespoon Whole Black Peppercorns
Extra Virgin Olive Oil2 tbsp · 2 tablespoons Extra Virgin Olive Oil
Butter2 tbsp · 2 tablespoons Butter (Salted) softened
Table Salt0 pieces · Salt to taste
Basmati Rice2 cup · 2 cups Basmati rice
Water4 cup · 4 cups Water
Nutmeg½ tsp · 1/2 teaspoon Nutmeg powder
Ginger Powder½ tbsp · 1/2 tablespoon Dry ginger powder

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Steps

1To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder.
2To make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg, dry ginger powder and bay leaves in a pan on medium heat for 4-6 minutes.
3Turn off the heat, and allow it to cool.
4Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder.
5Heat a large saucepan on medium heat and add oil.
6Once the oil is hot, add finely chopped onion and sauté till translucent. This will take about 2-3 minutes.
7To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away.
8Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well.
9In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan.
10When the oil starts to separate, add the chicken and mix. Add 4 cups of water and the Mandi spice powder according to your taste. Mix, cover and let it cook for about 15 minutes. After 15 minutes, turn off the heat.
11We will furthermore bake the chicken, to get a crispy skin.
12In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside.
13Preheat the oven to 200 degrees centigrade. Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture.
14Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour.
15Wash and soak basmati rice for at least 20 minutes.
16Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes.
17Add this pan roasted rice to the chicken stock. Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid. Cook the rice on medium low flame for about 10 minutes.
18Remove the lid and check if there is any trace of water left. If water is left, then cover and cook for another 3 to 5 minutes. Now fluff the rice with a fork.
19Take ghee in a small bowl and place it in the middle of the rice.
20Heat a piece of charcoal on direct flame until it is red hot, this will take about 5 minutes.
21Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice. Immediately slide back the aluminium foil and secure with lid.
22Open it only at the time of serving, as it gives a nice smokey flavor to the rice. To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top.
23Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner.