Chicken Mandi pie

Name: Chicken Mandi pie
Prep time: 10 s
Cook time: 45 s
Total time: 55 s
Yield: 6
Cuisine: Arab
Ingredients: 1 tablespoon Vegetable oil; 1 kilogram Chicken breast cut into pieces; 1 Jar Maggi® Mandi Mix; 2 cups Basmati rice soaked and drained; 4 cups water; 1/2 cup Raisins; 1/2 cup Almonds; 200 grams Phyllo dough; 30 milliliters Vegetable oil or butter to grease the mold

(0)

Easy

•

55 Min

•

Ingredients

Vegetable oil

1 tbsp

Chicken breast

1 kilogram

Maggi® Mandi Mix

1 Jar

Basmati rice, soaked and drained

2 cups

water

4 cups

Raisins

0.5 cup

Almonds

0.5 cup

Samboosa sheets

200 g

Vegetable oil

30 mL

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

54.68 g

Energy

686.58 kcal

Fats

32.88 g

Protein

40.37 g

Nutrition Table Footer

Recipe steps

7 min

1 min

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7 min

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Sauté the almonds and raisins in vegetable oil for 3 minutes and set aside.

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7 min

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Heat 1 tbsp of vegetable oil in a nonstick pot, add 1 kg of chicken pieces, and cook until golden brown, about 10 minutes.

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7 min

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Add Maggi® Mandi Mix and 4 cups of hot water and stir until dissolved.

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7 min

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Add 2 cups of Basmati rice, gently stir, cover, and simmer until tender for 20 minutes. then uncover and fluff with a fork. Let the rice cool before wrapping it w

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7 min

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Brush Butter into a deep gratin dish. Brush the filo pastry slices with butter and arrange them until they are completely covered in the dish. The pastry should l

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7 min

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In the gratin dish, Add the sauteed almonds and raisins Pour the rice over. Cover the filling with the hanging dough. Press the edges of the dough together to sea

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7 min

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Bake for 45 minutes in a preheated oven at 180 °C. Turn the dish upside down onto a serving dish. Garnish with toasted almonds and fresh parsley.

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Chicken Mandi pie

Nutritional facts per serving

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Chicken Mandi pie

Nutritional facts per serving

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Ingredients

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