Ingredients For Chicken Mandi:
- Sabut dhania (Coriander seeds) 1 tsp
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon sticks) 2-3
- Laung (Cloves) 2-3
- Hari elaichi (Green cardamom) 3-4
- Zafran (Saffron) ¼ tsp
- Dried lemon ¼
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Simply Sufi whole chicken with skin 1 kg
- Simply Sufi cooking oil ½ Cup
- Pyaz (Onion) slices one medium
- Simply Sufi cooking oil two tbs
- Badam (Almond) peeled 10-12
- Simply Sufi cooking oil ¼ Cup
- Hari elaichi (Green cardamom) 3-4
- Darchini (Cinnamon sticks) 2-3
- Laung (Cloves) 2-3
- Dried lemon 1
- Pyaz (Onion) chopped two medium
- Kishmish (Raisins) ¼ Cup
- Chawal (Rice) basmati 1 & ½ Cups (soaked)
- Pani (Water) lukewarm 3-4 Cups or as required
- Namak (Salt) ½ tbs or to taste
- Koyla (Charcoal) for smoke
- Pyaz (Onion) fried
- Badam (Almonds) fried
- Hara dhania (Fresh coriander)
Mandi Sauce:
- Hari Mirch (Green chilies) 3-4
- Lehsan (Garlic) cloves 2-3
- Sabut dhania (Coriander seeds) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Curry powder one tsp
- Hara dhania (Fresh coriander) ¼ Cup
- Lemon juice 1 & ½ tbs
- Tamatar (Tomatoes) 2 medium
- Pani (Water) 1-2 tbs or as required
Directions:
In spice mixer,add coriander seeds,cumin seeds,cinnamon sticks,cloves,green cardamom,saffron,dried lemon,salt,turmeric powder,grind well & set aside.
In a bowl, add whole chicken, cut with the help of the kitchen scissors and break the backbone of the chicken.
Now add whole ground spices and rub evenly on both sides, cover and let it marinate for 4 hours to overnight in the refrigerator.
In frying pan, add Sufi cooking oil and onion, fry on low flame until golden brown & set aside.
In frying pan, add Sufi cooking oil and almonds, fry until light golden & set aside.
In the pot, add Sufi cooking oil, green cardamom, cinnamon sticks, cloves, dried lemon and mix well.
Add onion, mix well and fry until lightly golden.
Turn off the flame, add raisins and mix well.
Add rice, lukewarm water, salt, and mix gently.
Place steam rack and marinated chicken and bake in preheated oven at 180 C for 1 hour.
Give charcoal smoke for 3 minutes.
For Mandi Sauce:
In the grinder, add green chilies, garlic, coriander seeds, salt, curry powder, fresh coriander, lemon juice, tomatoes, water and grind well.
Serve Mandi with Mandi rice, Mandi sauce and garnish with fried onion, fried almonds, and fresh coriander.
Now Enjoy Chicken Mandi.
