Chicken Mandi

I have made the mandi a bit spicy than it usually is . To suit the taste of my family . If you like a spicier version follow the exact recipe . If you want the exact less spicy mandi then use half the quantity of mandi spice mix and ginger garlic .

For the mandi spice mix grind together …. 1.5 inch taj .. 1 tbsp whole zeera …half tbsp whole dhanya …5 green elaichi .. 4 long .. 1 tsp whole black pepper ..a pinch of jaiphal and 1 big tej patta to a fine powder .

For the chicken marination….take 1 whole chicken and cut it into 4 pcs . Make slits , wash and keep aside… grind together .. half onion , 1 big tomato, 2 tbsp vinager , salt , 2 tsp mandi spice mix , half tsp black pepper powder ,half tbsp ginger paste , 2 tbsp olive oil and a pinch of yellow colour. Let marinate for 2 hrs or overnight.

To make the rice …. in a big vessel put oil and slightly fry the chicken pcs 2 at a time  on high heat just till it gets golden ( remove the extra marinade n then fry) keep the chicken aside
In the same oil saute 1 stock cube , 1.5 tbsp chopped garlic  and the remaining mandi spice mix. Just saute for a min and add the left over marinade.
Saute for 2 mins and add water ( add water just enough to cook 2 cups of rice)
Add the fried chicken to the water and cover and cook till the chicken is well cooked.
Remove the chicken and in the water put salt for the rice and put 2 cups of washed and soaked basmati rice .give a stir and cover and cook till the rice is completely done. Keep on dum for 5 min and then stir . Don’t stir in the middle or rice will break.
Your rice is ready.

Heat few pcs of coal and roast the chicken on direct flame just to give charred effect.

For tomato chutney … grind 3 tomatoes 1 green chilli , very little coriander and salt . Grind to paste.

For pickle … boil cucumber , carrot and green chillies in 1 cup water half cup vinager and salt for 5 min.

Remove rice in a thaal and put the chicken pcs on top. Serve along with tomato chutney and pickle.