chicken mandi recipe | arbic flavored rice with steam chicken | مندي بلدجاج

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika can provide similar flavor without the smoke.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is cost-effective.

Blend finely the ingredients from step 1 to make masala.

Mix 3/4th of the masala with the ingredients from step 2 and apply to chicken; let it rest for 1 hour.

Take water according to rice or 1 liter of water in a vessel and steam chicken for 30 minutes on both sides until well cooked.

Keep aside the steamed water (chicken stock).

In a pan, roast the chicken on both sides.

In the same pan, roast dry fruits with 4 tbsp of oil and set aside.

In the same pan, sauté shahjeera, chilies, and chopped onion with the remaining 1/4th masala and salt.

For 1 cup of rice, take 1.25 cups of chicken stock; when it is half done, add saffron and roasted chicken on top, and cook until the water evaporates.

Dish out and garnish with dry fruits and coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level: