chicken mandi

Arabian Mandi

Whole chicken 1
Carrot chopped 1
Capsicum chopped 1
Chicken stock 1 jug
Small cardamom 4 to 5
Cinnamon 2 to 3
Basmati rice 2 ½ cup
White pepper 1 tsp
All spice 1 tbsp
Lemon juice 2 tbsp
Garlic paste 2 tbsp
Vinegar 2 tbsp
Black pepper crushed 1 ½ tsp
Butter 2 to 3 tbsp
Olive oil 2 to 3 tbsp
Almond pistachio for garnish
Aluminum foil as required
Salt to taste

Method:
For chicken:
In a mixing bowl add 2 tbsp of lemon juice, 1 tbsp of all spice powder, 1 tsp of white pepper, 1 ½ tsp of black pepper crushed, 2 tbsp of garlic paste, 2 tbsp of vinegar, salt to taste 2 tbsp of olive oil and mix it well. Now add marinated chicken and fold it in aluminum foil and steam it for 30 to 35 minutes.
For rice:
In a pan heat 2 to 3 tbsp of butter with 2 to 3 tbsp of oil. Then add 2 to 3 sticks of cinnamon and 4 to 5 small cardamom to crackles. Then add 2 tbsp of garlic paste to suate. Put 1 jug of stock with all spice powder, white pepper, ½ tsp of black pepper powder, 1 carrot, 1 capsicum and 2 ½ cup of rice and simmer it. Then take out chicken from aluminum foil and place it in the center of the rice now simmer it and dish it out. Garnish it with almond and pistachio.

March 25