Spicy Chicken Mandi🍗

Name: Spicy Chicken Mandi🍗
Total time: 3600 s
Yield: 2 to 4 servings
Cuisine: Pakistani
Ingredients: For Mandi Chicken:; Cut into 8 pieces Chicken with bone; 1 Koila; 6 tbsp Lemon Juice; 1 tbsp Salt; 1 tbsp Garam Masala Powder; 1 tbsp Pepper Powder; 3 tbsp National Bombay Biryani Mix; 6 tbsp Yogurt; 1 dash Zaafran Essence; 1 cup Long Grain Basmati Rice – soaked for 30 minutes; 2 cups Chicken Stock (recipe is given); 4 tbsp National Bombay Biryani Mix; 1 tsp Black Cumin Seed; 3 tbsp Ghee; 100 gm Chicken Neck Pieces; 1 liter Water; 2 Onion; 4-5 Garlic Cloves; 20 gm Ginger Pieces; 4 Cloves; 1 tbsp Fennel Seeds; 1 tbsp Coriander Seeds; Black Pepper Corns; 1 cup Yogurt; 2 Green Chilies – chopped; 2-3 Garlic Cloves; 2-3 Garlic Cloves; 1 tsp National Salt; 2 tbsp Coriander – chopped

Sadaf Salman @cook_16462707

#cookwithhuma I love this ❤️

Sadaf Salman @cook_16462707

#cookwithhuma I love this ❤️

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Ingredients

1 hr

2 to 4 servings

For Mandi Chicken:
Cut into 8 piecesChicken with bone
1Koila
6 tbspLemon Juice
1 tbsp Salt
1 tbspGaram Masala Powder
1 tbspPepper Powder
3 tbsp National Bombay Biryani Mix
6 tbspYogurt
1 dashZaafran Essence
For Mandi rice
1 cupLong Grain Basmati Rice – soaked for 30 minutes
2 cupsChicken Stock (recipe is given)
4 tbspNational Bombay Biryani Mix
1 tsp Black Cumin Seed
3 tbspGhee
For chicken stock
100 gmChicken Neck Pieces
1 literWater
2 Onion
4-5Garlic Cloves
20 gmGinger Pieces
4Cloves
1 tbspFennel Seeds
1 tbspCoriander Seeds
Black Pepper Corns
For Mandi sauce
1 cupYogurt
2 Green Chilies – chopped
2-3Garlic Cloves
2-3Garlic Cloves
1 tspNational Salt
2 tbsp Coriander – chopped
2 tbspMint – chopped

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Steps

1 hr

1

Marinate the chicken thoroughly mixing ½ cup Lemon juice, 1 tbsp, 1 tbsp Garam Masala Powder, 1 tbsp Black Pepper Powder, 1.5 tbsp roasted cumin, 3 tbsp National Biryani Masala1/2 cup yoghurt, and 1 tbsp Zaafran Essence.
2

Marinate the chicken in all the spices, with the skin on and poke on holes in the meat, so that every piece of meat gets marinated well. Keep it overnight.After a day, steam the chicken in 1 litre of water, cooking for 15-20 minutes.
3

Pour 2 tbsp of Ghee on the Chicken while it steams, and pan fry it
4

Give it a coal smoke to make it tastier; steaming it for another 15-20 minutes.
5

For the stock, simmer 100 gm of chicken pieces along with following ingredients: 1 onion, 4-5 garlic cloves, 1 tsp cloves, 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp black pepper corns and 20 gm of ginger pieces. Stir well and add 3 tbsp of Ghee and 1 tsp of black cumin with 2 tbsp of National Biryani Mix, on low flame for 2 hours, and strain it to get a clear stock.
6

While the stock starts boiling, add 1 kg rice in it and cook it on medium flame. When the water is almost absorbed in the rice, cook it on steam. Dish it out with grilled chicken, zaafran essence on top
7

For Mandi Sauce 1: Blend, 1 cup Yogurt, 2 chopped green chillies, 2 garlic cloves, 1 tsp National Salt, 1 bunch of chopped mint, ½ bunch of chopped coriander.
8

Serve the Chicken, on the bed of rice, with spicy mandi sauces to relish with on the side.