How to make Chicken Mandi -
Whole roasted chicken served on the bed of delicious and simple Basmati rice preparation.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Basmati rice (बासमती चावल)
Cuisine : Middle Eastern
Course : Main Course Chicken
For more recipes related to Chicken Mandi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chicken Steak - SK Khazana Hot Thai Chicken Wings Chicken Kofta Murgh Badami
Chicken Mandi Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 3.30-4 hour
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken Mandi Recipe
Chicken whole 1
Basmati rice soaked and drained 1½ cups
Green cardamoms 5-6
Cloves 5-6
Black peppercorns 8-10
Nutmeg powder ½ teaspoon
Bay leaves 4
Salt to taste
Lemon juice 2 tablespoons
Saffron (kesar) a pinch
Chicken stock 3 cups
Olive oil 2 tablespoons
Onion sliced 1 medium
Method
Step 1
Grind together the two cardamoms, three cloves, five peppercorns, nutmeg powder and two bay leaves into a fine powder.
Step 2
Take the chicken on a plate. Add the salt, lemon juice, saffron, prepared spice powder and two tablespoons chicken stock, rub well, cover and refrigerate to marinate for three to four hours.
Step 3
Preheat oven at 200º C.
Step 4
Place the marinated chicken on a baking tray, put the tray in the preheated oven and bake for ten minutes. Reduce the temperature to 150º C and bake further for thirty-five to forty minutes.
Step 5
Heat olive oil in a non-stick pan. Add the remaining cardamoms, remaining cloves, remaining peppercorns and remaining bay leaves, mix and sauté till fragrant.
Step 6
Add the onion, mix and sauté till golden. Add the rice, mix and sauté for a minute.
Step 7
Add the remaining chicken stock and salt and mix well. Cover and cook till the rice is fully done.
Step 8
Serve the baked chicken on a bed of the cooked rice.
Nutrition Info
Calories : 2193 Kcal
Carbohydrates : 234.6 gm
Protein : 292.3 gm
Fat : 9.5 gm
Other : Vitamin B12- 5.6mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
