Chicken Mandi

Whole roasted chicken served on the bed of delicious and simple Basmati rice preparation. This is a Sanjeev Kapoor exclusive recipe.

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Chicken Mandi
Main Ingredients Chicken, Basmati rice
Cuisine Middle Eastern
Course Main Course Chicken
Prep Time 3.30-4 hour
Cook time 1-1.30 hour
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Chicken Mandi

  • 1 Chicken whole
  • 1½ cups Basmati rice soaked and drained
  • 5-6 Green cardamoms
  • 5-6 Cloves
  • 8-10 Black peppercorns
  • ½ teaspoon Nutmeg powder
  • 4 Bay leaves
  • to taste Salt
  • 2 tablespoons Lemon juice
  • a pinch Saffron (kesar)
  • 3 cups Chicken stock
  • 2 tablespoons Olive oil
  • 1 medium Onion sliced


  1. Grind together the two cardamoms, three cloves, five peppercorns, nutmeg powder and two bay leaves into a fine powder.
  2. Take the chicken on a plate. Add the salt, lemon juice, saffron, prepared spice powder and two tablespoons chicken stock, rub well, cover and refrigerate to marinate for three to four hours.
  3. Preheat oven at 200º C.
  4. Place the marinated chicken on a baking tray, put the tray in the preheated oven and bake for ten minutes. Reduce the temperature to 150º C and bake further for thirty-five to forty minutes.
  5. Heat olive oil in a non-stick pan. Add the remaining cardamoms, remaining cloves, remaining peppercorns and remaining bay leaves, mix and sauté till fragrant.
  6. Add the onion, mix and sauté till golden. Add the rice, mix and sauté for a minute.
  7. Add the remaining chicken stock and salt and mix well. Cover and cook till the rice is fully done.
  8. Serve the baked chicken on a bed of the cooked rice.

Nutrition Info

Calories 2193
Carbohydrates 234.6
Protein 292.3
Fat 9.5
Other Fiber Vitamin B12- 5.6mcg