Mandi

🛒 Ingredients

• Chicken Thigh (bone-in, skin-on) 150 g · 300 kcal
• Basmati Rice (dry) 100 g · 360 kcal
• Onion, diced 50 g · 20 kcal
• Garlic, minced 5 g · 8 kcal
• Ginger, grated 5 g · 4 kcal
• Tomato, chopped 50 g · 9 kcal
• Ghee (clarified butter) 10 g · 90 kcal
• Green Cardamom Pods 1 g · 3 kcal
• Cloves 0 g · 2 kcal
• Cinnamon Stick 1 g · 3 kcal
• Black Peppercorns 0 g · 2 kcal
• Star Anise 0 g · 2 kcal
• Dried Lime (Loomi) 2 g · 5 kcal
• Ground Turmeric 1 g · 3 kcal
• Ground Cumin 1 g · 4 kcal
• Ground Coriander 1 g · 4 kcal
• Chili Powder 0 g · 2 kcal
• Green Chili, slit 3 g · 1 kcal
• Saffron Strands 0 g · 0 kcal
• Blanched Almonds, sliced 5 g · 29 kcal
• Golden Raisins 5 g · 15 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Vegetable Oil 2 g · 18 kcal

👨‍🍳 Instructions

1. Marinate chicken: Mix chicken with a pinch of salt, a teaspoon of turmeric, cumin, coriander, and chili powder. Let it rest for at least 30 minutes, or ideally for a few hours in the refrigerator.
2. Sauté aromatics: In a large pot, heat ghee or vegetable oil over medium heat. Add diced onion and sauté until softened and lightly golden. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add spices and tomatoes: Stir in whole cardamom, cloves, cinnamon stick, black peppercorns, star anise, dried lime, and chopped tomatoes. Cook for 5-7 minutes until tomatoes break down and a thick sauce forms.
4. Brown the chicken: Place the marinated chicken pieces into the pot with the aromatic mixture. Sear them on all sides for a few minutes until lightly browned. This step can also be done separately in a pan before adding to the pot.
5. Add rice and broth: Add the soaked and drained basmati rice to the pot, gently mixing it with the chicken and spices. Pour in enough chicken broth (or water) to cover the rice by about an inch. Add green chilies and saffron strands.
6. Cook the Mandi: Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes until all liquid is absorbed and rice is cooked. Do not lift the lid during cooking.
7. Create smoky flavor (optional): Once cooked, make a small well in the center of the rice. Place a small cup or foil bowl in the well. Heat a piece of charcoal until glowing, place it in the cup, and drizzle a tiny bit of vegetable oil over it to create smoke. Immediately cover the pot tightly and let it infuse for 10-15 minutes.
8. Garnish and serve: Carefully remove the charcoal and cup. Gently fluff the rice. Garnish with fried onions (if using), toasted sliced almonds, golden raisins, and fresh cilantro. Serve hot with a side of Mandi sauce (salata hara).