Chicken Mandi

Ingredients

• 1 Chicken
• 2 cups Basmati Rice
• 4 cups Water
• 1 large Onion
• 4 cloves Garlic
• 2 Green Chilli
• 1 ½ tsp Salt
• 3 tablespoons Oil
• 1 tablespoon Turmeric Powder
• 1 teaspoon Coriander
• ½ tbsp Cardamom
• ¼ teaspoon Cloves
• 1/2 tsp Cinnamon
• 1 tsp Pepper
• 2 Bay Leaf

Instructions

1. Rinse the chicken, pat dry, and cut into serving pieces. Toss with salt, turmeric, and a little oil to coat evenly. Set aside.
2. Rinse the basmati rice until the water runs clear, then soak for 20–30 minutes and drain.
3. Heat the oil in a large heavy pot over medium heat. Add the chopped onion and fry until golden. Stir in the minced garlic and green chillies and cook for 1–2 minutes until fragrant.
4. Add the whole spices (cardamom, cloves, cinnamon, bay leaves), followed by the ground coriander and pepper. Stir briefly to release their aroma without burning.
5. Add the chicken and lightly brown on all sides. Pour in enough water or stock to cover the meat. Bring to a boil, then reduce the heat and simmer until the chicken is nearly cooked.
6. Remove the chicken with a slotted spoon and set aside. Strain and measure the cooking liquid. Add the soaked rice, season to taste, bring to a boil, then reduce the heat, cover, and cook until the rice is almost tender and most of the liquid has been absorbed.
7. Arrange the chicken pieces over the rice, cover tightly, and cook on low heat for 10–15 minutes so the flavours meld.
8. (Optional) For a smoky aroma, heat a small piece of natural charcoal until red hot. Place it in foil or a heatproof cup in the centre of the pot, add a few drops of oil or butter, and immediately cover tightly. Let the smoke infuse for 5–10 minutes, then remove the charcoal carefully.
9. Gently fluff the rice and serve the chicken mandi hot, with chutney or raita if desired.

instructions_source: editorial-classic