Mandi

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Non Veg
Chicken Mandi is a charcoal-smoked roasted chicken and basmati rice delicacy that is originally from Yemen. It can be made with Lamb and fish also.
It is a very popular dish that is relished all over the Middle East.

The following quantity serves 6 people.
Ingredients:
1. Mandi Masala (I used the readily available one)
2. Chicken – 1 KG
3. Basmati Rice (of your own choice)
4. Onions – 2 medium size
5. Green chili - 2
6. Dry fruits (cashew, almonds and raisins – 100 gms in total)
7. Ginger Garlic paste – 2Tbsp
8. Salt – to taste
9. Turmeric powder – 1Tbsp
10. Lemon juice- 1 Tbsp
11. Olive/vegetable oil- 4Tbsp
12. Butter – 10 gms
13. Saffron water (soak 4 strands saffron in half cup of a cup)

Preparation:
Marinate chicken with all the spices including Mandi masala and keep it for 2 hrs.
Wash and soak basmati rice in water for an hour.

Next we need to make a steamer setup, add 1 and a half liter water to a vessel. Put the marinated chicken in a metallic strainer and put it on top of the vessel with water. Place the vessel on stove and let it cook until the chicken is tender and save the stock for cooking rice.
Once it is steamed, fry the chicken in 2tbsp oil and keep it aside.
Fry the dry fruits in butter.

In a pan heat 2tbsp oil. Add chopped onions and sauté. Add some green chillies to it.
Add Mandi masala, salt and chicken stew. When water starts to boil, add soaked rice in it and cook until rice is cooked, then add saffron water in it and place fried chicken pieces.
Now give the rice and chicken a charcoal smoke; Mandi is ready.
Garnish Mandi with fried dry fruits and coriander leaves.

Serve hot with Mandi chutney.

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