Arab Main course

Chicken Mandi

Name: Chicken Mandi
Prep time: PM0.00T
Cook time: PM60.00T
Total time: PM60.00T
Cuisine: Arab
Ingredients: 1 gram For the rice:; 1 tablespoon Vegetable oil; 2 Mediums Onions; finely chopped; 5 Cloves Garlic; finely chopped; 1 Medium bell pepper; cut into 2 cm squares; 4 pieces cardamom pods; 3 pieces bay leaves; 10 pieces whole black peppercorns; 1/2 teaspoon ground cumin; 1 teaspoon Turmeric Powder; 3 pieces whole cloves; 1/2 teaspoon Ground coriander; 1/2 teaspoon dried lime powder; 2 Smalls Whole chicken; cut into pieces; 2 cubes Maggi® Chicken Stock; 6 cups Water; 2 1/2 cups basmati rice; washed and drained; 1 gram For the chicken glaze:; 1 tablespoon Tomato Paste; 2 tablespoons Yoghurt; 1/2 teaspoon Turmeric Powder; 1/2 teaspoon Ground Black Pepper; 1 gram For the smoke flavour:; 2 teaspoons Vegetable oil; 1 piece charcoal

60Min

Easy

Ingredients

7 Servings

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

Step 1

Preparing rice:

Step 2

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

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

Step 4

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

Step 5

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

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

To add smoke flavour to the rice:

Step 8

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

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

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

Step 1 of 10

Preparing rice:

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.

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.

Step 4 of 10

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

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.