Restaurant Style Chicken Mandi Recipe by Food Fusion

Chicken Mandi made it to our trending dishes list in Pakistan. There has been a recent increase in demand for a Restaurant Style Chicken Mandi recipe and here we have it for you. Made in ‪@DawlanceOfficial‬ 42L OTG oven

Buy authentic Dawlance products from: https://bit.ly/3wZkNwG

Written Recipe: https://bit.ly/3xjYcLM

Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook:   / foodfusionpk  
Instagram:   / foodfusionpk  
Twitter:   / foodfusionpk  

Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕    / @healthyfoodfusion  
Food Fusion Kids⭕    / @foodfusionkids  

00:00 Restuarant style Chicken Mandi
00:13 Grinding Spices
00:38 Prepare Marination
01:54 Prepare Mandi Rice
02:51 Prepare Baking
03:16 Dawlance Functions
04:16 Aray waah

Serves 5-6
Recipe in English:

Ingredients:
-Darchini (Cinnamon sticks) 2
-Sabut kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 4-5
-Hari elaichi (Green cardamom) 2
-Badi elaichi (Black cardamom) seeds 2
-Dried lemon 1
-Dried basil 1 & ½ tsp
-Zafran (Saffron strands) ¼ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Himalayan pink salt 1 & ½ tsp or to taste
-Tikka masala 1 tbs
-Water 4 Cups or as required
-Sirka (Vinegar) ¼ Cup
-Himalayan pink salt 1 tsp or to taste
-Chicken quarters with skin 4 pieces (approx. 1 kg)
-Cooking oil 1-2 tbs
-Water ¼ Cup
-Tomato paste 1 tbs
-Cooking oil 4 tbs
-Laung (Cloves) 2-3
-Badi elaichi (Black cardamom) 1
-Darchini (Cinnamon stick) 1 large
-Tez patta (Bay leaves) 2
-Pyaz (Onion) chopped 1 medium
-Hari mirch (Green chillies) sliced 2
-Kishmish (Raisins) ¼ Cup
-Chawal (Rice) Basmati 500g (soaked 1 hour)
-Hot water 1 Cup
-Chicken stock cube 1
-Water 3 Cups
-Himalayan pink salt ½ tbs or to taste
-Koyla (Charcoal) for smoke
-Fresh parsley

Directions:
-In a spice grinder,add cinnamon sticks,black peppercorns,cloves,green cardamom,black cardamom seeds,dried lemon,dried basil,saffron,red chilli powder,pink salt,tikka masala & grind to make a powder & set aside.
-In a bowl,add water,vinegar,pink salt & mix well.
-Prick chicken pieces with the help of fork.
-In brine water,add chicken pieces & let them soak for 1 hour.
-Take out chicken pieces from brine water & pat dry.
-In a bowl,add ground spices,cooking oil,water,tomato paste & mix well.
-Add chicken pieces & rub evenly,cover & marinate for 2 hours to overnight in refrigerator.
-In a wok,add cooking oil,cloves,black cardamom,cinnamon stick,bay leaves,onion & sauté on medium flame for 2 minutes.
-Add green chillies,raisins,mix well & sauté for a minute.
-Add soaked rice,mix well & remove from the flame.
-In hot water,add chicken stock cube,mix well & add in rice.
-Add water,pink salt & mix well.
-Place a steam rack on rice & marinated chicken & apply remaining marinade.
-Cover marinated chicken with a butter paper then cover & seal the wok with aluminium foil.
-Preheat the oven at 180°C for 15 minutes.
-Place the dish in oven & bake at 180°C for 60 minutes (on both grills).
-Carefully remove aluminium foil & butter paper from chicken.
-Place the wok again in oven & continue baking uncovered at 180°C for 15-20 minutes (on upper grill).
-Remove & discard whole spices.
-In serving dish,add cooked rice & chicken pieces & give coal smoke for 2 minutes.
-Garnish with fresh parsley & serve!