Chicken Mandi
Serves 1
Directions
- 1Put the chopped chicken or thighs into a pot.
- 2Pour water until it covers the chicken.
- 3Put on high heat until it boils, then remove foam and impurities.
- 4Add 1 onion, bay leaf, cardamom, whole black pepper, cinnamon, cloves, garlic, coriander seeds, 1 tablespoon of salt, 1 teaspoon of curry and 1/2 teaspoon of turmeric.
- 5Cover and cook 35 minutes.
- 6Wash 3 cups of basmati rice well, then soak for 30 minutes.
- 7When the chicken is cooked put it on a tray.
- 8Strain the broth to cook the rice.
- 9In the same pot add 2 tablespoons of oil, cardamom, cloves and cinnamon and stir on low heat for a minute.
- 10Add the rice, optional Lomi, 4 1/2 cups of broth, 2 peppers and 1 teaspoon of salt.
- 11Cook on medium heat until the bubbles disappear.
- 12Add 1 tablespoon of butter, cover and lower the heat.
- 13Mix 1/4 cup of rose water with orange or red food coloring and color the rice.
- 14Cook on very low heat for 15 minutes.
- 15Mix 2 tablespoons of yogurt, 1 teaspoon tomato paste, curry, a pinch of salt, 1 teaspoon of paprika and 1 tablespoon of oil and brush the chicken.
- 16Turn on the oven and grill and put the chicken in the oven to roast until it takes a brown color.
- 17For the daqoos, blend 3 tomatoes, 1 bell pepper or chili, 2 garlic, 1 teaspoon tomato paste, 2 tablespoons of lemon juice, a bunch of coriander and a pinch of salt intermittently.
- 18Stir the rice and put the chicken on top, then put some coal and drops of oil.
- 19Cover the pot for 5 minutes.
Ingredients
- pieces of chicken or thighs
- 1 onion
- bay leaf
- cardamom
- clove
- black pepper
- cinnamon stick
- 4 garlic
- coriander seeds
- 1 tablespoon curry
- 0.5 teaspoon turmeric
- 1 tablespoon salt
- 3 cup basmati rice
- 2 tablespoons oil
- whole spices
- 4.5 cup broth
- 2 lomi
- 2 peppers
- 1 teaspoon salt
- 1 tablespoon butter
- 0.25 cup rose water
- orange food coloring
- 2 tablespoons yogurt
- 1 teaspoon tomato paste
- curry
- pinch salt
- 1 teaspoon paprika
- 1 tablespoon oil
- 3 tomatoes
- 1 pepper
- 2 garlic
- 1 teaspoon tomato paste
- 2 tablespoons lemon juice
- bunch coriander
- pinch salt
- coal
Equipment
pottongsladlestrainerbowlfood processor
Tips
- The smoky aroma makes this dish special.
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