Chicken Mandi is an aromatic and delicious Yemeni dish. Here's the easiest method to make it at home.
Ingredients
For Mandi masala
2 tbsp Cumin seeds
1 tbsp Coriander seeds
6 Cardamom
3 small Cinnamon sticks
8 Cloves
1 tbsp Peppercorns
3 bay leaves
1/2 tsp Nutmeg powder
For marinating Chicken
2 tbsp Lemon juice
2 tbsp Olive oil
Salt to taste
4 full Chicken legs
2 tbsp mandi masala
For Mandi rice
2 cups Basmati rice
2 tbsp Ghee
2 tbsp Mandi masala
1/4 cup Fried onions
2 tbsp Chopped Cilantro
For Mandi chutney
1 Tomato, chopped
1/2 cup Coriander, chopped
1/2 cup Mint, chopped
6 Green chilies
4 tbsp Lemon juice
1 tsp Black pepper powder
1/4 tsp Cumin powder
2 Garlic cloves
Salt to taste
Method
For Mandi masala
To make mandi masala, dry roast cumin seeds, coriander seeds, cardamom, cinnamon sticks, cloves, black peppercorns, bay leaves on low heat for 4-6 minutes.
Blend it into a fine powder along with nutmeg powder. Keep it aside.
For Mandi Chicken
Marinate chicken with salt, lemon juice, mandi masala and olive oil for atleast 30 minutes.
Place a steaming rack in a pot, place the marinated chicken on the steaming rack.
Close the pot with a lid and steam the chicken for 10 minutes on high flame and 30-35 minutes on low flame.
Remove the chicken when cooked through and roast on high flame for 5 minutes in a separate pan. Reserve the chicken stock for later use.
For Mandi chutney
Blend all the chutney ingredients into a smooth paste.
For Mandi rice
Wash and soak basmati rice for at least 20 minutes.
Heat ghee in a large pan, add Mandi masala, drained basmati rice and salt to taste. Stir continuously for 2-3 minutes.
Add 3 cups chicken stock, stir gently, cover and cook until the rice is cooked well.
Garnish with saffron water, fried onions and cilantro. Turn off the flame.
Place the mandi chicken on the rice. Place a small bowl with hot burning charcoal.
Pour 1 tsp Ghee over the coal and place the lid tightly. Let it sit for 15 to 20 minutes.
To serve, spread rice onto a large serving tray and place the mandi chicken on the top.
Serve with Mandi chutney.