Procedure for chicken mandi:

Making mandi masala:

1. 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.

2. Add all the dry spices to the blender.

3. Blend to a smooth powder.

4. Take into a bowl and set aside.

Marinating chicken:

1. 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.

2. Mix well all of them.

3. Add a spoon of lemon juice mix well until the masala is combined well.

4. Take 500 g(approx 4 pieces) of chicken breast.

5. Slightly cut the pieces in order to cook evenly.

6. Spread the masala on both sides of the chicken pieces.

7. Marinate for at least 4 hours or preferably refrigerate overnight.

8. The chicken will taste good when we marinate for more time.

Grill chicken on gas stove:

1. Heat a pan over a medium flame add 1/4 cup of oil.

2. When oil gets heated add marinated chicken pieces.

3. Do not crowd the chicken. Fry on batches.

4. Fry until chicken pieces turns golden brown in colour.

5. Flip and fry on another side.

6. Fry over a medium flame on both sides until it turns golden brown in colour. It takes 10 minutes to grill.

7. Take into a plate. In the same way, fry the remaining chicken pieces and set aside.

Soaking rice:

1. Take basmati rice- 500 g(approx 2 glasses) into a bowl.

2. Rinse 2-3 times under running water.

3. Soak for 30 minutes.

Mandi biryani rice:

1. Heat a pan over a medium flame add oil- 4 spoons and a spoon of ghee.

2. Add chopped onions- 1 cup and 2 slit green chillies.

3. Fry until it turns golden.

4. Add 2 spoons of ginger and garlic paste.

5. Fry until the raw smell disappears.

6. Add remaining mandi masala mix well.

7. Add a spoon of red chilli powder and fry for 30 seconds.

8. Add 1/4 spoon of turmeric stir in order to avoid burning.

9. Add salt- 1/2 spoon mix all the masala are fried perfectly then. Pour 3 1/2 glasses of water.

10. Taste the water and adjust salt.

11. When water boil and bubbles then add soaked and drained rice.

12. Slightly mix without breaking rice.

13. Sprinkle a handful of chopped coriander leaves.

14. Cover and cook until 3/4 of water is reduced.

Mandi dum process:

1. Mix 3 pinches of red-orange food colour and 2 spoons of water and sprinkle upon rice. This is optional.

2. Place grilled chicken pieces on the edges of the pan.

3. Add a cup of fried cashew nuts and almonds.

4. Move the rice to the sides and place the gap at the centre of the pan.

5. Place a small bowl that contains a piece of coal or agarwood.

6. Sprinkle 1/2 spoon of ghee.

7. When it smokes covert and dum for 5-10 minutes over a low flame.

8. Place 2 boiled eggs. Cover and leave for 5 minutes.

9. Mix with fork spoon slowly without breaking the rice.

10. The chicken mandi recipe is ready to serve.

11. Take into a serving plate. Garnish with onion slices and lemon wedges.

12. Serve chicken mandi with raita, bhaji and baingan ka khatta.