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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
Method
- Grind together the two cardamoms, three cloves, five peppercorns, nutmeg powder and two bay leaves into a fine powder.
- 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.
- Preheat oven at 200º C.
- 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.
- 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.
- Add the onion, mix and sauté till golden. Add the rice, mix and sauté for a minute.
- Add the remaining chicken stock and salt and mix well. Cover and cook till the rice is fully done.
- 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 |
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