Authentic Chicken Mandi Recipe

Serves 1
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Directions

  1. 1Prepare the mandi Masala by dry roasting the mentioned ingredients till it turns aromatic and let it cool down.
  2. 2Prepare the mandi Masala by dry roasting the mentioned ingredients till it turns aromatic and let it cool down.
  3. 3Prepare the mandi Masala by dry roasting the mentioned ingredients till it turns aromatic and let it cool down.
  4. 4Blend the dry roasted spices to a fine powder and keep it aside.
  5. 5Blend the dry roasted spices to a fine powder and keep it aside.
  6. 6Blend the dry roasted spices to a fine powder and keep it aside.
  7. 7Prepare saffron water by soaking a pinch of saffron strands in 3 tbsp of hot water to absorb colour.
  8. 8Prepare saffron water by soaking a pinch of saffron strands in 3 tbsp of hot water to absorb colour.
  9. 9Prepare saffron water by soaking a pinch of saffron strands in 3 tbsp of hot water to absorb colour.
  10. 10Wash and soak the rice for 20 minutes.
  11. 11Wash and soak the rice for 20 minutes.
  12. 12Wash and soak the rice for 20 minutes.
  13. 13Prepare the marinade for the chicken by mixing kashmiri chilli powder, 2 tbsp of the mandi masala, ginger garlic paste, chaat masala, oil, lemon juice, salt and 3 tbsp of the saffron water.
  14. 14Prepare the marinade for the chicken by mixing kashmiri chilli powder, 2 tbsp of the mandi masala, ginger garlic paste, chaat masala, oil, lemon juice, salt and 3 tbsp of the saffron water.
  15. 15Prepare the marinade for the chicken by mixing kashmiri chilli powder, 2 tbsp of the mandi masala, ginger garlic paste, chaat masala, oil, lemon juice, salt and 3 tbsp of the saffron water.
  16. 16Mix till all ingredients combine into a thick paste.
  17. 17Mix till all ingredients combine into a thick paste.
  18. 18Mix till all ingredients combine into a thick paste.
  19. 19Score the chicken legs.
  20. 20Score the chicken legs.
  21. 21Score the chicken legs.
  22. 22Apply the marinade on the chicken legs and rub it in gently.
  23. 23Apply the marinade on the chicken legs and rub it in gently.
  24. 24Apply the marinade on the chicken legs and rub it in gently.
  25. 25Let the chicken marinate for 30 minutes.
  26. 26Let the chicken marinate for 30 minutes.
  27. 27Let the chicken marinate for 30 minutes.
  28. 28Heat a kadai with oil for shallow frying.
  29. 29Heat a kadai with oil for shallow frying.
  30. 30Heat a kadai with oil for shallow frying.
  31. 31Deep fry the marinated chicken on a medium flame for 6 minutes on each side. Keep it aside.
  32. 32Deep fry the marinated chicken on a medium flame for 6 minutes on each side. Keep it aside.
  33. 33Deep fry the marinated chicken on a medium flame for 6 minutes on each side. Keep it aside.
  34. 34To make the mandi rice, Heat a deep pot, add oil and ghee.
  35. 35To make the mandi rice, Heat a deep pot, add oil and ghee.
  36. 36To make the mandi rice, Heat a deep pot, add oil and ghee.
  37. 37Add cinnamon, bay leaves and let it crackle.
  38. 38Add cinnamon, bay leaves and let it crackle.
  39. 39Add cinnamon, bay leaves and let it crackle.
  40. 40Add the sliced onions and green chillies. Saute till the onions turn golden brown.
  41. 41Add the sliced onions and green chillies. Saute till the onions turn golden brown.
  42. 42Add the sliced onions and green chillies. Saute till the onions turn golden brown.
  43. 43Add ginger garlic paste and mix for a few seconds.
  44. 44Add ginger garlic paste and mix for a few seconds.
  45. 45Add ginger garlic paste and mix for a few seconds.
  46. 46Add chilli powder, turmeric powder and the mandi masala and mix for a minute.
  47. 47Add chilli powder, turmeric powder and the mandi masala and mix for a minute.
  48. 48Add chilli powder, turmeric powder and the mandi masala and mix for a minute.
  49. 49Add 1.75L of water and mix well.
  50. 50Add 1.75L of water and mix well.
  51. 51Add 1.75L of water and mix well.
  52. 52Add salt and lemon juice. Bring the water to a boil.
  53. 53Add salt and lemon juice. Bring the water to a boil.
  54. 54Add salt and lemon juice. Bring the water to a boil.
  55. 55Add the soaked and strained rice and keep stirring gently to avoid letting it stick to the bottom.
  56. 56Add the soaked and strained rice and keep stirring gently to avoid letting it stick to the bottom.
  57. 57Add the soaked and strained rice and keep stirring gently to avoid letting it stick to the bottom.
  58. 58Cook it till the rice and water are level.
  59. 59Cook it till the rice and water are level.
  60. 60Cook it till the rice and water are level.
  61. 61Cover the pot and seal it tightly.
  62. 62Cover the pot and seal it tightly.
  63. 63Cover the pot and seal it tightly.
  64. 64Place the pot on a preheated tawa for 10 minutes on a low flame. (if the tawa isn isn't preheated, keep the flame on high for 5 minutes and then on low for 5 minutes)
  65. 65Place the pot on a preheated tawa for 10 minutes on a low flame. (if the tawa isn isn't preheated, keep the flame on high for 5 minutes and then on low for 5 minutes)
  66. 66Place the pot on a preheated tawa for 10 minutes on a low flame. (if the tawa isn isn't preheated, keep the flame on high for 5 minutes and then on low for 5 minutes)
  67. 67After 10 minutes, turn off the flame and let it rest for 10 minutes.
  68. 68After 10 minutes, turn off the flame and let it rest for 10 minutes.
  69. 69After 10 minutes, turn off the flame and let it rest for 10 minutes.
  70. 70Open the pot, create small gaps using a thin stick. Place the chicken on top of the rice leaving some space in the middle.
  71. 71Open the pot, create small gaps using a thin stick. Place the chicken on top of the rice leaving some space in the middle.
  72. 72Open the pot, create small gaps using a thin stick. Place the chicken on top of the rice leaving some space in the middle.
  73. 73Place a bowl with a piece of hot charcoal in the middle. Pour some ghee over it and seal the pot immediately.
  74. 74Place a bowl with a piece of hot charcoal in the middle. Pour some ghee over it and seal the pot immediately.
  75. 75Place a bowl with a piece of hot charcoal in the middle. Pour some ghee over it and seal the pot immediately.
  76. 76Let it smoke for 5 minutes.
  77. 77Let it smoke for 5 minutes.
  78. 78Let it smoke for 5 minutes.
  79. 79Open the pot, take out the chicken separately, fluff up the rice.
  80. 80Open the pot, take out the chicken separately, fluff up the rice.
  81. 81Open the pot, take out the chicken separately, fluff up the rice.
  82. 82Serve the rice on a big plate, garnish it with fried nuts and raisins, fried onion and chopped coriander.
  83. 83Serve the rice on a big plate, garnish it with fried nuts and raisins, fried onion and chopped coriander.
  84. 84Serve the rice on a big plate, garnish it with fried nuts and raisins, fried onion and chopped coriander.
  85. 85Place the chicken legs on top and serve it hot.
  86. 86Place the chicken legs on top and serve it hot.
  87. 87Place the chicken legs on top and serve it hot.

Ingredients

  • 1 stick Cinnamon
  • 1 stick Cinnamon
  • 1 stick Cinnamon
  • 5 nos Green Cardamom
  • 5 nos Green Cardamom
  • 5 nos Green Cardamom
  • 8 nos Cloves
  • 8 nos Cloves
  • 8 nos Cloves
  • 1 no Mace
  • 1 no Mace
  • 1 no Mace
  • 1 no Star anise
  • 1 no Star anise
  • 1 no Star anise
  • 2 tsp Cumin Seeds
  • 2 tsp Cumin Seeds
  • 2 tsp Cumin Seeds
  • 2 tbsp Coriander Seeds
  • 2 tbsp Coriander Seeds
  • 2 tbsp Coriander Seeds
  • 1 tbsp Black peppercorns
  • 1 tbsp Black peppercorns
  • 1 tbsp Black peppercorns
  • 0.25 no Nutmeg
  • 0.25 no Nutmeg
  • 0.25 no Nutmeg
  • 1 pinch Saffron Strands
  • 1 pinch Saffron Strands
  • 1 pinch Saffron Strands
  • 3 tbsp Hot Water
  • 3 tbsp Hot Water
  • 3 tbsp Hot Water
  • 1 tbsp Mandi Masala
  • 1 tbsp Mandi Masala
  • 1 tbsp Mandi Masala
  • 1 tbsp Kashmiri Chilli Powder
  • 1 tbsp Kashmiri Chilli Powder
  • 1 tbsp Kashmiri Chilli Powder
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 0.25 tsp Chaat Masala
  • 0.25 tsp Chaat Masala
  • 0.25 tsp Chaat Masala
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 1 no Lemon juice
  • 1 no Lemon juice
  • 1 no Lemon juice
  • 3 tbsp Saffron Water
  • 3 tbsp Saffron Water
  • 3 tbsp Saffron Water
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 stick Cinnamon
  • 1 stick Cinnamon
  • 1 stick Cinnamon
  • 1 no Bay Leaf
  • 1 no Bay Leaf
  • 1 no Bay Leaf
  • 3 nos Onion (thinly sliced)
  • 3 nos Onion (thinly sliced)
  • 3 nos Onion (thinly sliced)
  • 3 nos Green Chilli (slit)
  • 3 nos Green Chilli (slit)
  • 3 nos Green Chilli (slit)
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Red Chilli Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Red Chilli Powder
  • 0.25 tsp Turmeric Powder
  • 0.25 tsp Turmeric Powder
  • 0.25 tsp Turmeric Powder
  • 2 tbsp Mandi Masala
  • 2 tbsp Mandi Masala
  • 2 tbsp Mandi Masala
  • 1.75 litres Water
  • 1.75 litres Water
  • 1.75 litres Water
  • 750 g Rice (soaked)
  • 750 g Rice (soaked)
  • 750 g Rice (soaked)
  • 0.5 no Lemon Juice
  • 0.5 no Lemon Juice
  • 0.5 no Lemon Juice
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 1 piece Charcoal
  • 1 piece Charcoal
  • 1 piece Charcoal
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 2 tbsp Fried Onion
  • 2 tbsp Fried Onion
  • 2 tbsp Fried Onion
  • 10 nos Fried Cashews (split)
  • 10 nos Fried Cashews (split)
  • 10 nos Fried Cashews (split)
  • 10 nos Fried Almonds
  • 10 nos Fried Almonds
  • 10 nos Fried Almonds
  • 10 nos Fried Raisins
  • 10 nos Fried Raisins
  • 10 nos Fried Raisins
  • 2 tbsp Coriander Leaves (finely Chopped)
  • 2 tbsp Coriander Leaves (finely Chopped)
  • 2 tbsp Coriander Leaves (finely Chopped)

Equipment

kadaideep pottawa