Arabian Chicken Mandi (Chicken Mandhi Biryani)

Ingredients (28)

• chicken1 kg
• ginger garlic paste2 tbsp
• turmeric powder0.5 tsp
• salt1.25 tbsp
• lemon juice2 tbsp
• tomato ketchup1 tbsp
• vegetable oil2 tbsp
• oil3 tbsp
• basmati rice500 g
• vegetable oil100 ml
• onion1
• garlic10 clove
• green chillies2
• bay leaves2
• water1 l
• dried black lime1
• or juice of 0.5 lemon if unavailable
• cumin seeds1 tbsp
• black peppercorns1 tbsp
• coriander seeds2 tbsp
• green cardamom5
• cloves10
• cinnamon sticks3
• star anise1
• whole nutmeg0.25
• ghee1 tbsp
• cashew nuts10
• almonds10

Method

1. 1

   Heat a dry frying pan over medium heat.

2. 2

   Add the cumin, peppercorns, coriander seeds, cardamom, cloves, cinnamon, star anise and nutmeg.

3. 3

   Dry roast for 2–3 minutes until aromatic.

4. 4

   Cool completely.

5. 5

   Grind into a fine powder and set aside.

6. 6

   Heat 100 ml oil in a large heavy-bottomed pot.

7. 7

   Add the sliced onion and cook until lightly golden.

8. 8

   Add the chopped garlic, green chillies and bay leaves.

9. 9

   Cook for 2 minutes.

10. 10

    Add:

11. 11

    1 tbsp prepared mandi spice powder

12. 12

    1 tbsp ginger garlic paste

13. 13

    Cook until fragrant.

14. 14

    Pour in 1 litre of water.

15. 15

    Add:

16. 16

    ¼ tsp turmeric

17. 17

    1 tbsp salt

18. 18

    Whole dried black lime.

19. 19

    Add the chicken pieces.

20. 20

    Bring to the boil.

21. 21

    Reduce to low heat.

22. 22

    Cover and simmer for 25–30 minutes, or until the chicken is almost cooked.

23. 23

    Remove the cooked chicken and keep aside.

24. 24

    Measure the cooking liquid.

25. 25

    If necessary, top up with hot water so there is enough liquid to cook the rice (approximately 750–850 ml depending on the rice).

26. 26

    Drain the soaked basmati rice.

27. 27

    Add the rice to the simmering stock.

28. 28

    Bring to a boil.

29. 29

    Cover tightly.

30. 30

    Reduce to very low heat.

31. 31

    Cook for 12–15 minutes, or until the rice is tender and all the liquid has been absorbed.

32. 32

    Switch off the heat and leave covered for 10 minutes.

33. 33

    Mix together:

34. 34

    Remaining mandi spice powder

35. 35

    Remaining ¼ tsp turmeric

36. 36

    Remaining ¼ tbsp salt

37. 37

    Lemon juice

38. 38

    Tomato ketchup

39. 39

    Remaining 1 tbsp ginger garlic paste

40. 40

    2 tbsp oil

41. 41

    Coat the cooked chicken evenly with this spice mixture.

42. 42

    Allow to marinate for 15–20 minutes.

43. 43

    Heat 3 tablespoons oil in a large frying pan or cast-iron skillet.

44. 44

    Fry the chicken over medium-low heat.

45. 45

    Turn frequently until golden brown on all sides.

46. 46

    This takes about 10–15 minutes.

47. 47

    (Alternatively, bake at 220°C for 20–25 minutes or air fry at 200°C for 15–18 minutes.)

48. 48

    Heat the ghee in a small frying pan.

49. 49

    Fry the cashews and almonds until golden.

50. 50

    Remove immediately.

51. 51

    Fluff the rice gently with a fork.

52. 52

    Arrange the fried chicken over the rice.

53. 53

    Spoon the fried nuts and ghee over the top.

54. 54

    Cover for 5 minutes before serving.

55. 55

    Arabian Tomato Chutney (Sahawiq)

56. 56

    Garlic Sauce (Toum)

57. 57

    Cucumber Yogurt Salad

58. 58

    Fresh Green Salad

59. 59

    Pickled Onions