Get ready to embrace the festive season with our Chicken Mandi recipe, a very simple recipe that promises to be your new go-to dish for celebrations! This recipe features succulent chicken with an incredibly crispy skin, paired with fragrant basmati rice, all infused with the rich flavors of the Middle East. The secret to our crispy chicken skin lies in our unique stovetop technique, eliminating the need for an oven while ensuring perfect results every time.
Imagine the comfort of a warm hug transformed into a meal; that's what our Chicken Mandi offers. The chicken and rice cook together in perfect harmony, with the spices and aromatics melding to create a dish that's both comforting and exotic. The use of Baharat spice blend adds a depth of flavor that's simply irresistible.
Our method involves searing the chicken to golden perfection before it's nestled into the aromatic rice, allowing it to cook gently and soak up all the delightful flavors. The result is a dish that's not only visually stunning but also packed with taste and texture.
Whether it's a chilly evening, a day that needs a pick-me-up, or just a regular Tuesday, our Chicken Mandi is the perfect answer. It's a celebration in a pot, ready to bring joy to your table with every bite. So why wait? Dive into this easy-to-follow recipe and let the festivities begin with a dish that everyone will love, any night of the week.
Ingredients:
For Baharat Spice:
2 tsp coriander seeds
1 tbsp cumin seeds
5 cardamom pods
6 cloves
2 small cinnamon sticks
1 tsp black peppercorns
½ nutmeg (from a small one)
For Chicken:
1 whole chicken, spatchcocked
Salt, to taste
1½ tbsp Baharat spice
¼ tsp turmeric powder
1 tsp garlic paste
1 tsp cooking oil
For Rice:
1 tbsp ghee
3 tbsp raisins
2 tbsp nuts (almonds, cashews, etc.)
3 cups basmati rice, soaked for 30 min
1½ tsp Baharat spice
½ tsp turmeric powder
1 tbsp salt, to taste
5¼ cups water
1¼ tsp sugar
1½ tbsp powdered milk
For Smoking:
A piece of hot charcoal
1 tsp ghee
Instructions:
Prepare Baharat Spice:
In a pan, dry roast coriander seeds, cumin seeds, cardamom pods, cloves, cinnamon sticks, black peppercorns, and nutmeg for about a minute or until fragrant.
Let the spices cool, then grind them into a fine powder. Set aside.
Spatchcock the Chicken:
Place the chicken breast-side down, with the legs towards you.
Using sharp kitchen shears, cut along each side of the backbone and remove it.
Flip the chicken over and press down firmly on the breastbone to flatten it.
Marinate the Chicken:
On the open side of the spatchcocked chicken, rub 1½ tbsp Baharat spice, ¼ tsp turmeric, 1 tsp garlic paste, and 1 tsp cooking oil. Rub the spices well into the chicken.
Flip the chicken and rub salt generously on the skin side.
Marinate in the fridge for at least 30 minutes.
Cook the Chicken:
Remove the chicken from the fridge and wipe the skin side with a paper towel to soak up any water from salting.
In a nonstick pan, place the chicken skin side down and cook over low heat for 30 minutes with the lid ajar. If the skin darkens too quickly, lower the heat.
Flip the chicken and cook for another 15 minutes or until fully cooked. Let it rest for 10-15 minutes on a cutting board before cutting it into four pieces.
Prepare the Rice:
In a pot, heat 1 tbsp ghee and sauté 3 tbsp raisins and 2 tbsp nuts until the raisins puff up and the nuts turn golden. Remove from the pan.
Add the soaked basmati rice to the same pot, along with 1½ tsp Baharat spice, ½ tsp turmeric, 1 tbsp salt, 5¼ cups water, 1¼ tsp sugar, and 1½ tbsp powdered milk. Mix well.
Bring to a boil, then cover with a lid, reduce the heat, and cook for 20 minutes.
Assemble and Smoke:
Place the chicken pieces on top of the cooked rice.
Make a small well in the center of the rice and place a hot charcoal piece in it. Drizzle 1 tsp ghee over the charcoal and cover the pot immediately. Smoke for 2 minutes.
Remove the charcoal, add the fried raisins and nuts, and mix gently.