Arabian Chicken Mandi Recipe with Smoked Flavour | EP.170 | by #chefmunawararshad

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain option, while long-grain rice is often more affordable.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast reduces fat, while thighs are typically less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and health benefits at a lower cost.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika offers flavor without the smoke, while sweet paprika is often cheaper.

Marinate the chicken with 1 tablespoon black pepper, 1 tablespoon salt, 1 tablespoon smoked paprika, 1 teaspoon food color, and a little water for 30 minutes.

Heat oil in a pot and add the spices: 2 large cardamom pods, 4 small cardamom pods, 1 bay leaf, and 4 green chilies.

Add chopped onions and sauté until they are slightly brown.

Soak 2 cups of basmati rice in water for 2 hours before cooking.

Add the soaked rice to the pot and pour in water to boil the rice.

Place the marinated chicken in a steamer with paper underneath and steam it using the boiling rice water for 25 minutes.

Check the chicken after 25 minutes to see if it is cooked through and check the rice as well.

Once cooked, remove the chicken from the steamer and fluff the rice before serving.

Cooking Techniques

Equipment Needed

Spice Level: