Chicken Mandi

Ingredients

• 1 Capsicum
• 1 Large onion
• 5 Garlic cloves (OCR reads “flakes”; interpreted as cloves.)
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Peppercorns (Used in the spice mixture; an additional 1 tsp is listed later for the rice.)
• 1 Dried lemon (Added to the gravy; a second dried lemon is also shown later.)
• 2 Maggi cubes
• 1 Bay leaf
• 1 Cinnamon (The source does not specify whether this is a stick or piece.)
• 6 Cloves (Source states 6–7 cloves.)
• 6 Cardamom pods (Source states 6–7 pods.)
• Salt (According to taste.)
• 1.25 tsp Kashmiri chili powder
• 0.75 cup Refined oil (Used for cooking and shallow-frying; the source also separately shows oil for the final smoking step.)
• Chicken (Amount and cut are not specified in the source.)
• 1.5 cup Chicken stock
• Coriander leaves (Amount not specified; added to the gravy.)
• Mint leaves (Amount not specified; added to the gravy.)
• Dried lemon (A second dried lemon is shown in the video; amount is unclear in the OCR.)
• 0.5 cup Water
• 4.5 cups Sella rice (Soak for one hour before using.)
• 1 tsp Peppercorns (Added to the rice after the soaked rice is added.)
• Food color (Red and yellow food colors are mentioned; amounts are not specified.)
• Butter (Used with oil for the final smoking step; amount is not specified.)
• Oil (Used with butter for the final smoking step; amount is not specified.)

Steps

1. 1

   Soak the sella rice for one hour, as shown in the ingredient text. Drain it before adding it to the cooking liquid.

2. 2

   Prepare the chicken with the capsicum, onion, garlic, coriander seeds, cumin seeds, peppercorns, dried lemon, Maggi cubes, bay leaf, cinnamon, cloves, cardamom, salt, Kashmiri chili powder, refined oil, and chicken stock. The source does not provide a fully legible description of this initial chicken-cooking stage.

3. 3

   Cook the chicken mixture, keeping the heat on initially and then changing to medium flame as stated in the transcript. Stir over a small flame until the spices become fragrant.

4. 4

   Remove the chicken pieces from the pan, leaving the gravy behind.

5. 5

   Add the coriander leaves and mint leaves to the remaining gravy.

6. 6

   Add dried lemon to the gravy.

7. 7

   Pour in the 5 1/2 cups of water. Bring the liquid to a boil.

8. 8

   Add the soaked, drained sella rice and the additional 1 teaspoon of peppercorns. Stir the rice into the boiling liquid.

9. 9

   After the rice comes to a boil, reduce the flame and continue cooking until the rice is ready. The source does not state an exact rice-cooking time.

10. 10

    Add the red food color to the chicken, then shallow-fry the chicken pieces as described in the transcript.

11. 11

    When the rice is ready, add yellow food color to the rice vessel. The amount and exact application method are not specified.

12. 12

    Place the chicken into the rice vessel to provide the smoky effect described in the video.

13. 13

    Add oil and butter for the smoking step, then cover the vessel. The transcript indicates that the dish is left over the flame for 10 minutes.

14. 14

    After the 10-minute smoking period, uncover the vessel and serve the chicken mandi.

Notes

The source omits the chicken quantity, the amounts of coriander, mint, food color, butter, and final smoking oil, and the precise method and timing for the initial chicken-cooking stage and rice cooking. The OCR lists both 1 teaspoon of peppercorns in the initial spices and another 1 teaspoon with the rice; both are preserved.

Nutrition per serving

• main
• Middle Eastern
• chicken
• rice
• one-pot
• smoked
• spiced
• family meal