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Chicken-Mandi دجاج مندي
Chicken Mandi
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43 21.6g / 43%
20 23g / 20%
37 43g / 37%

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A balanced menu provides a variety of food groups and key nutrients.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Chicken Mandi

(19)
60 Min
Easy

Ingredients

7 Servings

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
For the rice:
1  tbsp
Vegetable oil
2  Mediums
Onions, finely chopped
5  Cloves
Garlic, finely chopped
1  Medium
Green bell pepper, chopped
4  pieces
cardamom pods
3  pieces
bay leaves
10  pieces
whole black peppercorns
0.5  tsp
ground cumin
1  tsp
Turmeric Powder
3  pieces
whole cloves
0.5  tsp
Coriander Powder
0.5  tsp
dried lime powder
2  Smalls
Chicken, cut into 6 pieces
2  cubes
Maggi® Chicken Bouillon
6  cups
Water
2.5  cups
Basmati rice
For the chicken glaze:
1  tbsp
Tomato Paste
2  tbsp
Yoghurt
0.5  tsp
Turmeric Powder
0.5  tsp
Ground Black Pepper
For the smoke flavour:
2  tsp
Vegetable oil
1  piece
charcoal, heated until red

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Nutrition Value

Carbohydrates
23.03 g
Energy
454.15 kcal
Fats
21.65 g
Protein
43.05 g
Information per serving

Instruction

60 Minutes
  • Step 1

    0 Min
    Preparing rice:
  • Step 2

    0 Min
    Heat oil in a large nonstick pot. Add onion and sauté until soft. Add garlic and chili and cook for an additional minute.
  • Step 3

    0 Min
    Add cardamom, bay leaves, black peppercorns, cumin, cloves, coriander powder, and dried lime powder and chicken and cook for 4-5 mins.
  • Step 4

    0 Min
    Add 2 cubes MAGGI® Chicken Bouillon and water, simmer over medium heat until chicken is fully cooked and tender.
  • Step 5

    0 Min
    Gently remove chicken and place on an oven tray with skin-side up. Add rice to the stock, cook over medium-low heat until rice is fully cooked and tender.
  • Step 6

    0 Min
    Meanwhile, prepare glaze for chicken by mixing tomato paste, yogurt, turmeric and black pepper in a small bowl and brush over the cooked chicken skin. Grill the glazed chicken in a preheated oven at 180°C oven until skin is roasted.
  • Step 7

    0 Min
    To add smoke flavour to the rice:
  • Step 8

    0 Min
    Once the rice is fully cooked, remove cover and place a small ceramic bowl in the center. Pour vegetable oil in the bowl and place hot/red charcoal over the oil and quickly cover the rice to prevent the smoke from escaping the pot. Leave cover on for 2-3 mins until rice is infused with smoke.
  • Step 9

    0 Min
    To assemble the dish, gently fluff the rice and pour into a large serving plate. Arrange roasted chicken pieces over the top and serve.
  • Step 10

    0 Min
    Pickles and hot sauce are a great accompaniment to Chicken Mandi.
Chicken Mandi

Step 1 of 10

Preparing rice:

Chicken Mandi

Step 2 of 10

Heat oil in a large nonstick pot. Add onion and sauté until soft. Add garlic and chili and cook for an additional minute.

Chicken Mandi

Step 3 of 10

Add cardamom, bay leaves, black peppercorns, cumin, cloves, coriander powder, and dried lime powder and chicken and cook for 4-5 mins.

Chicken Mandi

Step 4 of 10

Add 2 cubes MAGGI® Chicken Bouillon and water, simmer over medium heat until chicken is fully cooked and tender.

Chicken Mandi

Step 5 of 10

Gently remove chicken and place on an oven tray with skin-side up. Add rice to the stock, cook over medium-low heat until rice is fully cooked and tender.

Chicken Mandi

Step 6 of 10

Meanwhile, prepare glaze for chicken by mixing tomato paste, yogurt, turmeric and black pepper in a small bowl and brush over the cooked chicken skin. Grill the glazed chicken in a preheated oven at 180°C oven until skin is roasted.

Chicken Mandi

Step 7 of 10

To add smoke flavour to the rice:

Chicken Mandi

Step 8 of 10

Once the rice is fully cooked, remove cover and place a small ceramic bowl in the center. Pour vegetable oil in the bowl and place hot/red charcoal over the oil and quickly cover the rice to prevent the smoke from escaping the pot. Leave cover on for 2-3 mins until rice is infused with smoke.

Chicken Mandi

Step 9 of 10

To assemble the dish, gently fluff the rice and pour into a large serving plate. Arrange roasted chicken pieces over the top and serve.

Chicken Mandi

Step 10 of 10

Pickles and hot sauce are a great accompaniment to Chicken Mandi.

Recipe PDF