Mandi simply has 3 main components: meat( can be chicken or lamb) rice and spices; it’s the right combination of these ingredients that make this dish so rich and flavorsome.


For the chicken marinade:
1 whole chicken, washed and cut into pieces
3 tbsp yogurt
1/4 cup vegetable oil
2 bay leaves
1 tsp smoked paprika
1 tbsp vinegar
1 tbsp salt
1 tsp ground cardamom
1 tsp ground black pepper
3 cloves of garlic
1 tsp turmeric
1 tsp cinnamon

For the rice:
4 cups basmati rice, soaked in water
2 tbsp ghee
1 tbsp oil
4 cloves of garlic
1 medium onion
2 tomatoes, chopped
5 pods whole cardamom
1 tsp turmeric
2 cinnamon sticks
2 bay leaves,
2 dried lemons
1 tsp whole cloves

1 tbsp salt or according to taste
1 pinch Saffron

METHOD: 1. Marinate the chicken for at least 4 hours or overnight in the ingredients.

2. Fill an IP with 2 cups of water and come to a boil. Put the chicken in there. Cook for 12 hours with the lid on.

3. Separate the chicken from the stock.
4. Heat 2-3 table spoons oil/butter and cook the meat for 2-3 minutes on all sides before setting aside.

5. Heat the oil in a saucepan and add the cardamom, dried lemons, bay leaves, cinnamon sticks, and cloves.

6. Puree garlic, onions, and tomatoes in a blender until smooth. Combine the combined mixture and the drained rice in a mixing bowl.
7. Gently stir with 3 cups water. Add enough water to the meat stock to make it 312 cups.

8. Bring to a boil, then lower to a low heat. Cook for 15 minutes on low heat, covered closely.

9. Fluff the rice with a fork, then put it into a serving tray, top with chicken, fried nuts, fried raisins, and parsley leaves.

10. Serve with tomato chutney on the side.

Recipe for tomato chutney:
2 tablespoons olive oil
1 medium onion grated
2 cloves of garlic grated
1 green chili chopped finely
3 medium tomatoes grated
1-2 tablespoons lemon juice
1 tsp Salt to taste

Grate the ingredients and mix them all together.



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