Chicken Mandi

From Unknown

Forked from Recipe via TheMealDB

Original recipe

IndiaChicken

Prep

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Cook

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Total

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Serves

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Method

Chicken

Ingredients

Units

Chicken — 1

Basmati Rice — 2 cup

Water — 4 cup

Onion — 1 large

Garlic — 4 clove

Green Chilli — 2

Salt — 1 1/2 tsp

Oil — 3 tbsp

Turmeric Powder — 1 tbsp

Coriander — 1 tsp

Cardamom — 1/2 tbsp

Cloves — 1/4 tsp

Cinnamon — 1/2 tsp

Pepper — 1 tsp

Bay Leaf — 2

Method

Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.

Rinse and soak basmati rice 20–30 minutes.

In a large pot, heat ghee/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1–2 min.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.

Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.

Remove chicken; measure remaining liquid and add soaked rice. Bring to a boil, then reduce heat, cover and cook rice until almost done.

Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.

(Optional) For authentic smoky aroma: heat a small charcoal until red hot, place it on a small foil cup in the centre of the pot, add a tsp of butter/oil on the coal then cover immediately to trap smoke for 5–10 minutes. Remove coal.

Garnish with fried onions, chopped coriander and serve with chutney or raita.