Mandi : Arabian Rice

Mandi

Mandi rice is an Arabian delicacy and its quite easy to make and a sure crowd winner. The rice is cooked in chicken stock and the chicken is given a golden glaze by baking in oven after cooking it in spices. Give it a try and definitely its going to be on your table very often!

Ingredients

• Basmati rice : 2.5cups
• Water : 5 cups
• Chicken : 1 ( cut into two halves)
• Onion : 1 large diced to small cubes
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Green chilli : 6 nos
• Tomoto puree out of one large tomato
• Cardomom pods : 6-7
• Cloves : 6-7
• Cinnamon stick : 1" piece
• Pepper corns : 10-12
• Bay leaf : 1-2
• Dried lime : 1 (optional)
• Mandi spices : 1.5 tbsp
• Butter : 1 tbsp
• Olive oil
• Salt to taste

Method

1. Add 2-3 tbsp of olive oil to a big pot and saute the onions until translucent. Add the green chillies followed by the ginger and garlic paste and saute till raw flavour goes. Then add the tomato puree and saute till oil separates. Now add all the raw spices (cardamom, cloves, cinnamon and pepper corns). After a minute add 5 cups of water.
2. Add the halved chicken to water along with 1 tbsp mandi spices and salt. Mix well and cook for 15 minutes with closed lid
3. Meanwhile mix 1tbsp of butter with half tbsp mandi spices
4. After 15 minutes transfer the chicken to a baking tray leaving the stock behind. Now brush the chicken with the butter mix and bake in a pre heated oven for 10 minutes or until a golden crust is formed. (Set oven to highest temperature)
5. Add 2 tbsp of olive oil in a wide pan and fry the basmati rice for 4-5 minutes until all rice is coated well with the oil
6. Approximately measure the stock and make sure it measures to 5 cups. If less add water to compensate
7. Add roasted rice to the stock and cook till water dries
8. If you need a smoked flavour to your rice just burn few pieces of coal and put in a bowl and place this bowl inside the pan with cooked rice and close lid and let it rest for 5-10 minutes This step is  optional.
9. Serve hot rice with the halved chicken.

Note :  If mandi spices are unavailable you can use 1 tsp of garam masala mixed with 1/2 tsp of coriander powder. It still works out good.
Tomato puree can be made by adding 1 large tomato to boiling water and allowing to boil for 2-3 minutes. The skin can be easily peeled off and then put in a blender to make the puree. You can even use canned tomatoes which are peeled.


Happy Cooking!!
Shabana