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Arabic Chicken Mandi Recipe

Arabic Chicken Mandi Recipe

Ah, Arabic Chicken Mandi! The mere mention of it makes my mouth water. This dish is not just a meal; it's an experience that brings families together. Trust me, once you try this aromatic and flavorful dish, you’ll be craving it for days. So, let’s dive into this delightful journey of flavors!
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Servings 4

Ingredients
  

For Boiling Chicken:

  • 2 Glass Water
  • 4 Cardamoms
  • 4 Black peppers
  • 2 Cloves
  • 2 Cinnamon
  • 2 Bay leaves
  • Salt (adjustable)
  • 5 Garlic cloves
  • 1.2 Kg Chicken (Large Chicken Pieces)

For Chicken Marination

  • 1/3 Cup Yogurt
  • 1 tsp Salt
  • 1 tsp Red chili powder
  • 1/2 tsp Red Kashmiri powder
  • 1 tsp Turmeric powder
  • 1 tsp Garlic powder
  • Food color (adjustable)

For Rice

  • 1/3 Cup Oil
  • 2 Bay leaves
  • 3 Black pepper
  • 3 Cloves
  • 1 Black Cardamom
  • 2 Cinnamon
  • 2 Cinnamon
  • 1 tsp Cumin seeds
  • 1 Onion
  • 1 tsp Salt
  • 1 tsp Garam Masala
  • 1 tsp Coriander powder
  • 3 Glass chicken broth (soup)
  • 2 Lemon-Food color

Instructions
 

  • Boil the Chicken: In a large pan, boil 2 glasses of water. Add cardamom, black pepper, cloves, cinnamon, bay leaves, and 5 smashed garlic cloves. Let it simmer for a few minutes to infuse flavor.
  • Cook the Chicken: Add chicken pieces and salt to the pot. Cover and let it simmer for 20 minutes. Don't forget to save that broth for the rice!
  • Marinate the Chicken: In a bowl, mix yogurt, salt, red chili powder, red Kashmiri powder, turmeric, garlic powder, and food color. Coat the chicken thoroughly.
  • Add Some Color: Apply extra food color to the chicken for a beautiful presentation.
  • Prepare the Rice: Heat 1/3 cup of oil in another pan. Add bay leaves, cloves, black pepper, black cardamom, cinnamon, and cumin seeds. Sauté for a minute, then add 1 chopped onion and fry until light brown.
  • Spice It Up: Add salt, garam masala, and coriander powder to the onion mix. Stir in a splash of water to keep it moist.
  • Add the Broth and Rice: Pour in 2 glasses of the reserved chicken broth and add rinsed sella rice. Stir and bring to a gentle boil.
  • Lemon Time: Squeeze the juice of 2 lemons into the pot, then cover and cook for 20-25 minutes on medium heat.
  • Fry the Chicken: In a separate pan, heat oil and fry the marinated chicken until golden brown, flipping occasionally.
  • The Final Touch: Place the fried chicken on top of the rice, sprinkle with food color, and cover with a lid or aluminum foil. Steam on low flame for 3-5 minutes. Your Arabic Chicken Mandi is ready to enjoy!
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