Arabian Style Chicken Mandi Without Oven–Kabsa Rice | One Pot Mandi Rice Recipe By Continental Food

In a large pot, heat the cooking oil and sauté the sliced onion until golden brown.

Add the garlic paste and spices (salt, red chilli powder, black pepper, turmeric powder, coriander powder, cumin powder, garam masala) and cook for a few minutes until fragrant.

Add the chicken pieces and sear until browned on all sides.

Pour in the water and add the lemon juice, yellow food color mixture, and the whole spices (cinnamon sticks and black cardamom).

Bring to a boil, then reduce the heat and cover to simmer until the chicken is cooked through.

Remove the chicken and set aside. Add the basmati rice to the pot and stir well.

Place the chicken back on top of the rice, cover, and cook until the rice is tender and has absorbed the liquid.

Garnish with fried almonds, raisins, fresh coriander, and green chillies before serving.

Equipment Needed

Dietary

Allergens