Chicken Mandi

Name: Chicken Mandi
Prep time: 5 s
Cook time: 60 s
Total time: 60 s
Yield: 7
Cuisine: Arab
Ingredients: 1 pound 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 Coriander Powder; 1/2 teaspoon dried lime powder; 2 Smalls Chicken cut into 6 pieces; 2 cubes Maggi® Chicken Bouillon; 6 cups Water; 2 1/2 cups Basmati rice; 1 pound For the chicken glaze:; 1 tablespoon Tomato Paste; 2 tablespoons Yoghurt; 1/2 teaspoon Turmeric Powder; 1/2 teaspoon Ground Black Pepper; 1 pound For the smoke flavour:; 2 teaspoons Vegetable oil; 1 piece charcoal heated until red

(20)

Easy

•

60 Min

Ingredients

7 Servings

Hot Water

Vegetable oil

1 tbsp

Onions, finely chopped

2 Mediums

Garlic, finely chopped

5 Cloves

Green bell pepper, chopped

1 Medium

cardamom pods

4 pieces

bay leaves

3 pieces

Ground Black Pepper

10 pieces

ground cumin

0.5 tsp

Turmeric Powder

1 tsp

Ground cloves

3 pieces

Coriander Powder

0.5 tsp

dried lime powder

0.5 tsp

Whole chicken, cut into 8 pieces

2 Smalls

Maggi® Chicken Bouillon

2 cubes

Hot Water

6 cups

Rice

2.5 cups

Hot Water

Tomato Paste

1 tbsp

yogurt

2 tbsp

Turmeric Powder

0.5 tsp

Ground Black Pepper

0.5 tsp

Hot Water

Vegetable oil

2 tsp

Hot Water

1 piece

Utensils and appliances

Nutritional Information

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Carbohydrates

23.03 g

Energy

454.15 kcal

Fats

21.65 g

Protein

43.05 g

Nutrition Table Footer

Recipe steps

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Preparing rice:

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

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

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

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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.

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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 g

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To add smoke flavour to the rice:

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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 a

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

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

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Chicken Mandi

Nutritional facts per serving

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