Mains
Smoked Chicken Mandi
If you love rice and bold flavors, you’ll enjoy this mandi of smoked chicken. This recipe comes from Indian cuisine, which is also similar to Pakistani cuisine; both cuisines rely on strong, distinctive spices, with curry being particularly prominent.
Total time100 min
Prep65 min
Cook35 min
Yield6 servings
DifficultyHard
ReviewsNo public ratings yet
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Recipe tags
MainsGulfDairy freeGluten freeNut freeEgg free
Ingredients
- Whole chicken
- 2 onions
- 1 green bell pepper
- 5 cloves garlic
- 2 carrots
- 2 chicken bouillon cubes
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 3 bay leaves
- 2 cinnamon sticks
- 2 cups basmati rice
- Shortly before the rice finishes cooking, add the chicken pieces...
- Sauce accompanying the mandi:
- 2 hot peppers, green or red
- 1 tomato
- 3 cloves garlic
- Juice of half a lemon
- 1/4 teaspoon vinegar
Method
- Cut the chicken into pieces, rinse well, and rub with salt, lemon juice, and vinegar to remove any gaminess.
- Place the chicken pieces in a wide skillet with a little vegetable oil and fry until browned.
- Place the fried chicken pieces in a deep pot and simmer with the spices, cinnamon sticks, and bay leaves.
- Separately, sauté the chopped onion, minced garlic, green bell pepper, and carrot for a few minutes, then add the rinsed and drained basmati rice.
- Cook the rice with the strained chicken-cooking water and add the various spices listed in the ingredients.
- Shortly before the rice finishes, add the chicken pieces...
- When the rice is cooked, place a small cup with a little oil and a piece of charcoal. Cover the cup with foil or Saran wrap and cover the pot, allowing the rice and chicken to absorb the smoky flavor from the charcoal.
- Blend all ingredients in a blender until you get a slightly runny mixture…
