Chicken Mandi

Ingredients

• 1chicken, whole chicken, cleaned and cut into pieces
• 2 cupsbasmati rice, rinsed and soaked 20–30 minutes
• 4 cupswater, or chicken stock
• 1onion, large, chopped
• 4 clovesgarlic, minced
• 2green chilies
• 1 1/2 tspsalt
• 3 tbspoil, or ghee
• 1 tbspturmeric powder, for marinating chicken
• 1 tspground coriander
• 1 1/2 tspcardamom, whole pods
• 1/4 tspcloves, whole
• 1/2 tspcinnamon, stick or ground
• 1 tspblack pepper, ground
• 2 leafbay leaves

Method

1. 1

   Marinate the chicken pieces briefly with the salt, turmeric powder, and a little oil. Set aside.

2. 2

   Rinse and soak the basmati rice for 20–30 minutes, then drain.

3. 3

   Heat the ghee or oil in a large pot. Fry the chopped onion until golden. Add the minced garlic and green chilies and fry for 1–2 minutes.

4. 4

   Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, black pepper). Stir until fragrant.

5. 5

   Add the chicken pieces and brown lightly. Add enough water or chicken stock to cover, then simmer until the chicken is nearly cooked through, about 20 minutes.

6. 6

   Remove the chicken. Measure the remaining liquid — for 2 cups of rice you want about 4 cups, so top up with water if short. Add the soaked rice, bring to a boil, then reduce the heat, cover, and cook until the rice is almost done, about 10 minutes.

7. 7

   Return the chicken pieces to the pot, placing them on top of the rice. Cover tightly and steam on the lowest heat for 10–15 minutes so the flavors meld.

8. 8

   Optional smoky step: heat a small piece of charcoal until red hot. Place it in a small foil cup in the center of the pot. Add a teaspoon of butter or oil onto the coal, then immediately cover the pot to trap the smoke for 5–10 minutes. Remove the coal before serving.

9. 9

   Garnish with fried onions and chopped cilantro. Serve with chutney or raita.

Nutrition per serving