Ingredients :

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Whole chicken cut into halves or 4 pieces

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Mixed spices: turmeric, curry powder, mixed spices, salt; saffron soaked in water and a little rose water

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2 cups rice

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3 cups boiling water

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Onion

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Garlic

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Chicken bouillon cube

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Bay leaf

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Cinnamon sticks

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Green cardamom

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Cloves

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2 tomatoes

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Chili pepper to taste

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Spices: cumin, turmeric, curry, salt

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Preparation:

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Season the chicken with the spices — turmeric, curry, mixed spices, and salt. Set the seasoned chicken aside.

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Rinse the rice well and soak in hot water for 15 minutes.

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In a pot suitable for oven, sauté the onion and garlic until softened. Add the chicken bouillon cube and the spices (bay leaves, cinnamon sticks, cardamom, cloves). Stir well, then add the peeled chopped tomatoes and continue to cook. Add cumin, turmeric, curry, and salt; mix well.

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Drain the rice and add it on top, then stir and turn off the heat and add the boiling water.

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Cover the pot with aluminum foil and poke tiny holes.

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Place the seasoned chicken on top of the perforated foil, then cover with another sheet of foil (unperforated).

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Bake the pot in a preheated oven on high heat for 1.5 hours, or as your oven dictates.

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When the chicken is cooked, remove the upper foil and baste the chicken with saffron-infused liquid, then return to the oven to brown the chicken under the broiler.

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Remove the perforated foil from the rice, place the chicken on top of the rice, then add a little olive oil in a small cup inside the pot and place a lit charcoal on top to perfume the dish.

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Cover for 5 minutes, then uncover and serve the chicken mandi hot.

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Chicken Mandi recipe and method by a friend and chef on Show Tabkhin Alyom:

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Rana Atoui

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Click on Rana's name to visit her profile on our site

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#recipes #recipe #mandi #mandi_chicken #Show_Tabkhin_Today

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How to Make Chicken Mandi

Prep checklist