The chicken mandi recipe is flavoured with grilled chicken without an oven and without steam, spiced with mandi biryani rice with homemade mandi masala. This authentic mandi is just like a restaurant taste and follows step by step procedure with a detailed video recipe.
Arabian chicken kabsa recipe, chicken parda/potli biryani, mutton soup
Arabian chicken mandi is easy to make at home. Just making mandi masala, marinating chicken and grilling, making mandi biryani rice and finally dum mandi. One should try this delicious Chicken mandi biryani.
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Always prefer the chicken to marinate for at least 4 hours or overnight. It takes 10 minutes to grill the chicken on the gas stove in a non-stick pan. Soak the rice for 30 minutes and the correct measurements of water and dum process lead to the perfect mandi recipe.
5 instant rice recipes:
- Lemon rice/pulihora
- Jeera rice/cumin rice
- Peas pulao
- Curd rice/ thayir sadam
- Egg fried rice
Tips for perfect chicken mandi biryani:
- Can dry roast dry spices for mandi masala or else can blend.
- Also, can prefer chicken with bones.
- The chicken will taste good when we marinate it for more time.
- Do not crowd the chicken. Fry on batches.
- For 2 glasses of basmati rice- 3 1/2 glasses of water is a perfect measurement.
- Taste the water and adjust the salt.
- While cooking rice mix carefully without breaking.
- Mix 3 pinches of red-orange food colour and 2 spoons of water and sprinkle upon rice. This is optional.
- Place a small bowl that contains a piece of coal or agarwood at the centre of the pan.
6 varieties of Non-veg fry recipes: fish fry, chicken fry, tilly fry, mutton liver fry
Chicken mandi recipe video:
Chicken mandi recipe card:
The chicken mandi recipe is flavoured with grilled chicken without an oven and without steam, spiced with mandi biryani rice with homemade mandi masala. This authentic mandi is just like restaurant taste.
- coriander seeds – 2 spoons
- fennel seeds – 1 spoon
- shajeera – 3/4 spoon
- black pepper – 1/4 spoon
- cinnamon – 3 sticks
- cardamom – 6
- cloves – 3/4 spoon
- star anise – 3
- homemade mandi masala – 2 1/2 spoons
- red chilli powder – 1 spoon
- turmeric powder – 1/4 spoon
- salt – 1/2 spoon
- ginger and garlic paste – 2 spoons
- oil – 1 1/2 spoon
- lemon juice – 1 spoon
- chicken breast – 500 g(4 pieces)
- oil – 1/4 cup
- basmati rice – 500 g
- oil- 4 spoons
- ghee – 1 spoon
- chopped onons – 1 cup
- slit green chillies – 2
- ginger and garlic paste – 2 spoons
- mandi masala – 2 spoons
- red chilli powder – 1 spoon
- turmeric powder – 1/4 spoon
- salt – 1/2 spoon
- water – 3 1/2 gasses
- chopped coriander leaves – a handful
- red-orange food colour – 3 pinches
- water – 2 spoons
- fried cashew nuts – 1/2 cup
- fried almonds – 1/2 cup
- charcoal – a piece(agarwood)
- ghee – 1/2 spoon
- boiled eggs – 2
- onion slices – 4
- lemon wedges – 4
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Take coriander seeds- 2 spoons, fennel seeds- 1 spoon, shajeera- 3/4 spoon, black pepper- 1/4 spoon, cinnamon- 3 sticks, cardamom- 6, cloves- 3/4 spoon and star anise- 3.
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Add all the dry spices to the blender.
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Blend to a smooth powder.
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Take into a bowl and set aside.
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Take a bowl to add mandi masala- 2 1/2 spoon, red chilli powder- 1 spoon, turmeric powder- 1/4 spoon, salt- 1/2 spoon, ginger and garlic paste- 2 spoons and oil- 1 1/2 spoon.
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Mix well all of them.
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Add a spoon of lemon juice mix well until the masala is combined well.
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Take 500 g(approx 4 pieces) of chicken breast.
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Slightly cut the pieces in order to cook evenly.
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Spread the masala on both sides of the chicken pieces.
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Marinate for at least 4 hours or preferably refrigerate overnight.
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The chicken will taste good when we marinate for more time.
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Heat a pan over a medium flame add 1/4 cup of oil.
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When oil gets heated add marinated chicken pieces.
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Do not crowd the chicken. Fry on batches.
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Fry until chicken pieces turns golden brown in colour.
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Flip and fry on another side.
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Fry over a medium flame on both sides until it turns golden brown in colour. It takes 10 minutes to grill.
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Take into a plate. In the same way, fry the remaining chicken pieces and set aside.
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Take basmati rice- 500 g(approx 2 glasses) into a bowl.
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Rinse 2-3 times under running water.
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Soak for 30 minutes.
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Heat a pan over a medium flame add oil- 4 spoons and a spoon of ghee.
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Add chopped onions- 1 cup and 2 slit green chillies.
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Fry until it turns golden.
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Add 2 spoons of ginger and garlic paste.
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Fry until the raw smell disappears.
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Add remaining mandi masala mix well.
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Add a spoon of red chilli powder and fry for 30 seconds.
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Add 1/4 spoon of turmeric stir in order to avoid burning.
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Add salt- 1/2 spoon mix all the masala are fried perfectly then. Pour 3 1/2 glasses of water.
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Taste the water and adjust salt.
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When water boil and bubbles then add soaked and drained rice.
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Slightly mix without breaking rice.
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Sprinkle a handful of chopped coriander leaves.
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Cover and cook until 3/4 of water is reduced.
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Mix 3 pinches of red-orange food colour and 2 spoons of water and sprinkle upon rice. This is optional.
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Place grilled chicken pieces on the edges of the pan.
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Add a cup of fried cashew nuts and almonds.
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Move the rice to the sides and place the gap at the centre of the pan.
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Place a small bowl that contains a piece of coal or agarwood.
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Sprinkle 1/2 spoon of ghee.
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When it smokes covert and dum for 5-10 minutes over a low flame.
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Place 2 boiled eggs. Cover and leave for 5 minutes.
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Mix with fork spoon slowly without breaking the rice.
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The chicken mandi recipe is ready to serve.
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Take into a serving plate. Garnish with onion slices and lemon wedges.
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Serve chicken mandi with raita, bhaji and baingan ka khatta.
- Can dry roast dry spices for mandi masala or else can blend.
- Also, can prefer chicken with bones.
- The chicken will taste good when we marinate it for more time.
- Do not crowd the chicken. Fry on batches.
- For 2 glasses of basmati rice- 3 1/2 glasses of water is a perfect measurement.
- Taste the water and adjust the salt.
- While cooking rice mix carefully without breaking.
- Mix 3 pinches of red-orange food colour and 2 spoons of water and sprinkle upon rice. This is optional.
- Place a small bowl that contains a piece of coal or agarwood at the centre of the pan.
Step-by-step procedure for chicken mandi:
Making mandi masala:
Take coriander seeds- 2 spoons, fennel seeds- 1 spoon, shajeera- 3/4 spoon, black pepper- 1/4 spoon, cinnamon- 3 sticks, cardamom- 6, cloves- 3/4 spoon and star anise- 3. Add all the dry spices to the blender. Blend to a smooth powder. Take into a bowl and set aside.
Marinating chicken:
Take a bowl to add mandi masala- 2 1/2 spoons, red chilli powder- 1 spoon, turmeric powder- 1/4 spoon, salt- 1/2 spoon, ginger and garlic paste- 2 spoons and oil- 1 1/2 spoon.
Mix well all of them. Add a spoonful of lemon juice and mix well until the masala is combined well. Take chicken breast- 500 g(4 pieces). Slightly cut the pieces to cook evenly. Also, can prefer chicken with bones.
Spread the masala on both sides of the chicken pieces. Marinate for at least 4 hours or preferably refrigerate overnight. The chicken will taste good when we marinate it for more time.
Grill chicken on the gas stove:
Heat a pan over medium flame and add 1/4 cup of oil. When the oil gets heated add marinated chicken pieces. Do not crowd the chicken. Fry on batches.
Fry until it turns golden brown. Flip and fry on another side. Fry over a medium flame on both sides until it turns golden brown. It takes 10 minutes to grill. Take it into a plate and set it aside. In the same way, fry the remaining chicken pieces.
Soaking rice:
Take basmati rice- 500 g(approx 2 glasses) into a bowl. Rinse 2-3 times under running water. Soak for 30 minutes.
Mandi biryani rice:
Heat a pan over a medium flame and add oil- 4 spoons and a spoon of ghee. Add chopped onions- 1 cup and 2 slit green chillies. Fry until it turns golden.
Add 2 spoons of ginger and garlic paste. Fry until the raw smell disappears.
Add remaining mandi masala mix well. Add a spoonful of red chilli powder and fry for 30 seconds.
Add 1/4 spoon of turmeric and stir to avoid burning. Add salt- 1/2 spoon mix all the masala are fried perfectly then.
Pour 3 1/2 glasses of water. For 2 glasses of basmati rice- 3 1/2 glasses of water is a perfect measurement. For 1 glass of rice, 1 1/2 glasses of water are correct to measure. To perfectly cooked basmati rice needs 1/2 glass of extra water for 2 glasses of basmati rice. Taste the water and adjust the salt. When water boils then add soaked and drained rice. Slightly mix without breaking the rice.
Sprinkle a handful of chopped coriander leaves. Cover and cook until 3/4 of the water is reduced.
Mandi dum process:
Mix 3 pinches of red-orange food colour and 2 spoons of water and sprinkle upon rice. This is optional. Place grilled chicken pieces on the edges of the pan. Add a cup of fried cashew nuts and almonds.
Move the rice to the sides and place the gap at the centre of the pan. Place a small bowl that contains a piece of coal or agarwood. Sprinkle 1/2 spoonful of ghee. When it smokes covertly and dum for 5-10 minutes over a low flame.
Place 2 boiled eggs. Cover and leave for 5 minutes. The chicken mandi recipe is ready to serve.
Take it into a serving plate. Garnish with onion slices and lemon wedges. Serve chicken mandi with raita, special bhaji and Baingan ka Katta.
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