Mandi simply has 3 main components: meat( can be chicken or lamb) rice and spices; it’s the right combination of these ingredients that make this dish so rich and flavorsome.
INGREDIENTS:
For the chicken marinade:
1 whole chicken, washed and cut into pieces
3 tbsp yogurt
1/4 cup vegetable oil
2 bay leaves
1 tsp smoked paprika
1 tbsp vinegar
1 tbsp salt
1 tsp ground cardamom
1 tsp ground black pepper
3 cloves of garlic
1 tsp turmeric
1 tsp cinnamon
For the rice:
4 cups basmati rice, soaked in water
2 tbsp ghee
1 tbsp oil
4 cloves of garlic
1 medium onion
2 tomatoes, chopped
5 pods whole cardamom
1 tsp turmeric
2 cinnamon sticks
2 bay leaves,
2 dried lemons
1 tsp whole cloves
1 tbsp salt or according to taste
1 pinch Saffron
METHOD:
1. Marinate the chicken with the ingredients minimum of 4 hours or overnight.
2. Pour 2 cups of water in a IP and bring to boil. Place the chicken in it. Cover and cook for ½ hour.
3. Separate chicken and stock.
4. Heat 2-3 table spoons oil/ butter and fry the meat from all sides for 2-3 minutes and keep aside.
5. In a pot, heat oil; stir in cardamom, dried lemons, bay leaves, cinnamon sticks and cloves.
6. Blend garlic, onions, tomatoes till smooth Add the blended mixture and the drained rice.
7. Stir gently, add 3 cups water In the meat stock add enough water to make it 3½ cups.
8. Bring to boil, and reduce heat to low. Cover tightly and cook for 15 minutes on low heat.
9. Fluff the rice with a fork and then ladle into a serving platter, place chicken on top and top it with fried nuts, fried raisins and parsley leaves.
10. Serve with tomato chutney.
Recipe for tomato chutney:
2 tablespoons olive oil
1 medium onion grated
2 cloves of garlic grated
1 green chili chopped finely
3 medium tomatoes grated
1-2 tablespoons lemon juice
1 tsp Salt to taste
Grate the ingredients and mix them all together.