Mandi Rice



INGREDIENTS:
  1. Basmathi Rice- 4 cups
  2. Chicken with skin-1.2 kg
  3. Mandi spice mix- 1 tablespoon
  4. Turmeric- 1/2 teaspoon
  5. lemon- 1/2
  6. Dry lemon- 1-2
  7. Salt- to taste
  8. ghee|butter- 1 tablespoons
  9. oil-1 tablespoons
  10. cinnamon, cardamom and cloves- 3 pieces each
  11. Onion, chopped- 2 large
  12. Red chilli powder- 1 teaspoon
  13. Dry ginger powder- 1 teaspoon
  14. Mandi Spice Mix:
  15. cumin seeds- 1/2 tablespoons
  16. coriander seeds- 1 tablespoons
  17. cinnamon- 3-4  one inch pieces
  18. cardamom-5
  19. cloves-5
  20. nutmeg-1/2
  21. dry Ginger- 1 big piece (2 inch)
  22. bay leaf- 2
  23. peppercorns- 1/2 tablespoons
For Tomato Chutney:
  1. tomatoes- 3
  2. green chillies-3
  3. garlic-4 cloves
  4. salt- to taste

PROCEDURE:

For Mandi Spice Powder:
  • Slightly roast the spices till the aroma arises and when you touch (to check) the spices should be hot. Do not over roast it.
  • Finely powder it in a blender jar and transfer it to an air tight container.
For Meat Marination:
  • Wash and cut the chicken into half if you wish.
  • Take a tablespoon of mandi spice, add turmeric, salt and mix well. Rub the spice mix over the chicken.
  • Squeeze the lemon juice over the chicken and apply thoroughly all over the chicken.
  • Allow to marinate 2-3 hours.
For Stock and Rice preparation:
  • Soak the rice for 30 minutes.
  • In a deep wide pan add a tablespoon of ghee and oil together;  Add the cinnamon, cardamom and cloves.
  • Now add the onion with some salt and cook till soft. Now add the marinated meat and cook the meat in high flame; Brown the meat for 3 minutes.
  • Add a teaspoon of red chilli powder and dry ginger powder and mix well and add 5 cups of water(extra one cup to compensate the evaporation loss while cooking chicken), 1/2 tablespoon of mandi spice powder, 2 dry lemon, 2 green chillies and salt to taste.
  • Close with a lid and cook till the meat cooks well (around 20-30 minutes)on medium flame. If you are planning to brown the skin on oven 20 minutes is enough.
  • Remove the meat from the stock and add the rice. close with a lid and cook till the rice is done.
  • I have browned the skin of the meat further in a preheated 180 degree oven  for 20 minutes.(this step is optional, people donot have oven can skip this step)
  • You could bake the rice too if you have a oven proof vessel while browning the skin of the chicken. Or else simmer on top of flame and cook the rice. 
  • Finally arrange the meat inside the rice pot and if you wish to get a smoky flavour, keep a small bowl and keep a piece of charcoal and add quarter teaspoon of ghee and close with a tight lid.(optional)
  • Before serving garnish the dish with almonds|pine nuts| cashewnuts, raisins and fried onions.
For Tomato Chutney:
  • Roughly chop tomatoes, green chilies and garlic; add inside the blender jar with some salt.
  • Blend to make a slightly coarse paste.
  • Add 1/4 cup of water if you find the consistency of the chutney thick.

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