Chicken Mandi
Description
An authentic and aromatic Arabian-style chicken mandi featuring tender, spiced chicken served over perfectly fluffy, yellow-infused basmati rice, accompanied by a traditional spicy tomato chutney.
Ingredients
Instructions
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Dry roast the whole spices briefly on a hot pan, then grind them into a fine powder.
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Prepare a marinade using the ground spices, garlic, ginger, oil/butter, saffron water, and a pinch of citric acid or lemon juice.
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Apply the marinade all over the chicken pieces, piercing them with a fork for deep flavor absorption.
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Cook the chicken in water/stock on low heat (or pressure cook for 12-15 minutes) until tender, then separate the cooked chicken from the stock and lightly pan-fry or sear it until golden.
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In a large pot, melt butter and oil, fry sliced onions until golden, then add the soaked basmati rice and sauté gently.
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Measure and pour the reserved chicken stock over the rice (ensuring water level is about 1 inch above the rice), add remaining saffron water, and bring to a boil.
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Cover tightly and simmer on low heat for 10-15 minutes until the rice is fluffy and fully cooked.
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Prepare the spicy tomato chutney by blending tomatoes, green chillies, garlic, salt, and lemon juice.
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Serve the aromatic rice on a large platter, top with the golden seared chicken, and serve alongside the spicy chutney.
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