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Arab Main course

Chicken Mandi

13
60Min
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: here

1 g
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
Ground coriander
0.5 tsp
dried lime powder
2 Smalls
Whole chicken, cut into pieces
2 cubes
Maggi® Chicken Bouillon
6 cups
Water
2.5 cups
basmati rice, washed and drained
1 g
For the chicken glaze:
1 tbsp
Tomato Paste
2 tbsp
Yoghurt
0.5 tsp
Turmeric Powder
0.5 tsp
Ground Black Pepper
1 g
For the smoke flavour:
2 tsp
Vegetable oil
1 piece
charcoal, heated until red

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Nutrition Value

Energy
612.81 kcal
Protein
26.59 g
Carbohydrates
65.13 g
Fats
26.68 g
Information per serving
Lets Cook

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
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