Chicken Mandi

🛒 Ingredients

• Chicken thigh or leg (bone-in, skin-on, cooked) 180 g · 360 kcal
• Basmati rice (cooked) 300 g · 360 kcal
• Vegetable oil 15 g · 135 kcal
• Onion (chopped) 30 g · 12 kcal
• Garlic (minced) 5 g · 7 kcal
• Ginger (grated) 3 g · 2 kcal
• Mandi spice blend 5 g · 15 kcal
• Whole spices (cardamom, cloves, cinnamon stick, bay leaf, dried lime) 3 g · 10 kcal
• Tomato (diced) 30 g · 6 kcal
• Green chili 3 g · 1 kcal
• Raisins 5 g · 15 kcal
• Slivered almonds 5 g · 30 kcal
• Saffron threads 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the chicken: Mix Mandi spice blend with a tablespoon of oil, salt, and pepper. Rub this marinade thoroughly over the chicken pieces and let them marinate for at least 30 minutes, or preferably overnight in the refrigerator.
2. Sauté aromatics: In a large oven-safe pot or Dutch oven, heat remaining oil over medium heat. Sauté chopped onions until golden brown, then add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add spices and rice: Stir in the whole spices, remaining Mandi spice blend, diced tomatoes, and green chili. Add the washed basmati rice, stirring gently to coat the grains.
4. Assemble the pot: Pour enough hot water or chicken broth over the rice mixture to cover it by about 1 inch. Gently place the marinated chicken pieces on top of the rice, ensuring they are slightly submerged.
5. Slow cook: Cover the pot tightly with aluminum foil and then with the lid. Transfer to a preheated oven at 180°C (350°F) and bake for 1.5 to 2 hours, or until the chicken is tender and the rice is cooked through and fluffy.
6. Serve: Once cooked, carefully remove the chicken pieces and set aside. Fluff the rice gently with a fork. Arrange the chicken over the rice, garnish with toasted slivered almonds and raisins, and serve hot.