Dinner

Chicken Mandi

Name: Chicken Mandi
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Indian
Ingredients: 1 whole chicken, cleaned and cut into pieces; 2 cups basmati rice, rinsed and soaked; 4 cups water; 1 large large onion, chopped; 4 cloves garlic, minced; 2 green chillies; 1 ½ tsp salt; 3 tablespoons oil; 1 tablespoon turmeric powder; 1 teaspoon ground coriander, ground; ½ tbsp cardamom, whole; ¼ teaspoon cloves, whole; 1/2 tsp cinnamon, whole; 1 tsp pepper; 2 bay leaves, whole; ground cumin, ground, as needed; charcoal, heated until red hot, a small amount (optional)

A fragrant Indian-style chicken and basmati rice dish layered with warm spices and finished with optional charcoal smoke.

1 hr 10 min
770 kcal
Indian
Rice dish

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Clean and cut the chicken; marinate it briefly with salt, turmeric, and a little oil.
Step 2:
Rinse the basmati rice and soak it for 20–30 minutes.
20–30 min
Step 3:
In a large pot, heat oil. Fry the chopped onion until golden.
Step 4:
Add the minced garlic and green chillies, and fry for 1–2 minutes.
1–2 min
Step 5:
Add the whole spices—cardamom, cloves, cinnamon, and bay leaves—and the ground coriander and cumin. Stir until fragrant.
Step 6:
Add the chicken pieces and brown them lightly.
Step 7:
Add enough water or chicken stock to cover the chicken. Simmer until the chicken is nearly cooked.
Step 8:
Remove the chicken. Measure the remaining liquid and add the soaked rice.
Step 9:
Bring the rice to a boil, then reduce the heat, cover, and cook until the rice is almost done.
Step 10:
Return the chicken to the top of the rice, cover tightly, and steam over low heat for 10–15 minutes so the flavors meld.
10–15 min
Step 11:
Optional: for a smoky aroma, heat charcoal until red hot and place it in a small foil cup in the center of the pot.
Step 12:
Add a teaspoon of butter or oil to the charcoal, cover immediately to trap the smoke for 5–10 minutes, then remove the charcoal.
5–10 min
Step 13:
Garnish with fried onions and chopped coriander. Serve with chutney or raita.