Serves 1
Directions
- 1Prepare the mandi Masala by dry roasting the mentioned ingredients till it turns aromatic and let it cool down.
- 2Blend the dry roasted spices to a fine powder and keep it aside.
- 3Prepare saffron water by soaking a pinch of saffron strands in 3 tbsp of hot water to absorb colour.
- 4Wash and soak the rice for 20 minutes.
- 5Prepare 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.
- 6Mix till all ingredients combine into a thick paste.
- 7Score the chicken legs.
- 8Apply the marinade on the chicken legs and rub it in gently.
- 9Let the chicken marinate for 30 minutes.
- 10Heat a kadai with oil for shallow frying.
- 11Deep fry the marinated chicken on a medium flame for 6 minutes on each side. Keep it aside.
- 12To make the mandi rice, Heat a deep pot, add oil and ghee.
- 13Add cinnamon, bay leaves and let it crackle.
- 14Add the sliced onions and green chillies. Saute till the onions turn golden brown.
- 15Add ginger garlic paste and mix for a few seconds.
- 16Add chilli powder, turmeric powder and the mandi masala and mix for a minute.
- 17Add 1.75L of water and mix well.
- 18Add salt and lemon juice. Bring the water to a boil.
- 19Add the soaked and strained rice and keep stirring gently to avoid letting it stick to the bottom.
- 20Cook it till the rice and water are level.
- 21Cover the pot and seal it tightly.
- 22Place 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)
- 23After 10 minutes, turn off the flame and let it rest for 10 minutes.
- 24Open the pot, create small gaps using a thin stick. Place the chicken on top of the rice leaving some space in the middle.
- 25Place a bowl with a piece of hot charcoal in the middle. Pour some ghee over it and seal the pot immediately.
- 26Let it smoke for 5 minutes.
- 27Open the pot, take out the chicken separately, fluff up the rice.
- 28Serve the rice on a big plate, garnish it with fried nuts and raisins, fried onion and chopped coriander.
- 29Place the chicken legs on top and serve it hot.
Ingredients
- 1 stick Cinnamon
- 5 nos Green Cardamom
- 8 nos Cloves
- 1 no Mace
- 1 no Star anise
- 2 tsp Cumin Seeds
- 2 tbsp Coriander Seeds
- 1 tbsp Black peppercorns
- 0.25 no Nutmeg
- 1 pinch Saffron Strands
- 3 tbsp Hot Water
- 1 tbsp Mandi Masala
- 1 tbsp Kashmiri Chilli Powder
- 1 tbsp Ginger Garlic Paste
- 0.25 tsp Chaat Masala
- 2 tbsp Oil
- 1 no Lemon juice
- 3 tbsp Saffron Water
- 2 tsp Salt
- 3 tbsp Oil
- 1 tbsp Ghee
- 1 stick Cinnamon
- 1 no Bay Leaf
- 3 nos Onion (thinly sliced)
- 3 nos Green Chilli (slit)
- 1 tbsp Ginger Garlic Paste
- 1 tsp Red Chilli Powder
- 0.25 tsp Turmeric Powder
- 2 tbsp Mandi Masala
- 1.75 litres Water
- 750 g Rice (soaked)
- 0.5 no Lemon Juice
- 2 tsp Salt
- 1 piece Charcoal
- 1 tbsp Ghee
- 2 tbsp Fried Onion
- 10 nos Fried Cashews (split)
- 10 nos Fried Almonds
- 10 nos Fried Raisins
- 2 tbsp Coriander Leaves (finely Chopped)
Equipment
kadaideep pottawa
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