Temporary cover — from the reel
Chicken Mandi
Chicken mandi is a traditional celebratory dish from known for its smoky aroma, tender meat and fragrant rice. Prepared using the high quality spices from @the_spice_centre, it is the perfect meal to share with loved ones this Ramadaan. Have you tried this dish before? Is it something you’re now keen to make? Let me know in the comments.
4 servingsRecipes
Ingredients
- Cumin powder
- Coriander powder
- Exotic bbq spice
- Gourmet chicken spice
- Black pepper
- Salt
- Chicken pieces (legs & thighs)
- Oil
- Butter
- Cardamom pods
- Cinnamon sticks
- Cloves
- Bay leaves
- Onions
- Garlic
- Basmati rice
- Chicken stock or water
Method
- 1 Combine the salt, pepper, cumin, coriander, bbq spice and chicken spice then sprinkle over the chicken, making sure to cover it completely. Allow it to marinate for 30 minutes if you can. Otherwise go straight to step 2.
- 2 Set a wide-based pan over medium heat. Add the oil and allow to heat up.
- 3 Sauté the chicken until almost cooked through, about 6-8 minutes per side.
- 4 Remove the chicken and set aside.
- 5 In the same pan, add the butter and whole spices and allow to bloom.
- 6 Add the onions and sauté until soft and lightly golden brown.
- 7 Add garlic and sauté until fragrant.
- 8 Add washed and drained basmati rice and toast for a few minutes until lightly golden brown.
- 9 Add the chicken stock and place the chicken on top of the rice.
- 10 Cover with a lid and simmer for 15-20 minutes or until the rice and chicken are cooked through.
- 11 Heat a small piece of coal until hot. Place it into a ramekin, in the centre of your pan. Add a piece of butter and quickly cover with a lid and allow to smoke for 10 minutes.
- 12 After 10 minutes, remove the ramekin, fluff up the rice, arrange the chicken on top and garnish with fresh coriander, as well as nuts and raisins if you prefer.
#recipe#ramadan#iftar#chickenmandi