Wednesday, May 9, 2012

Chicken Mandhi

Chicken Marinating
Chicken: 800gms
Lemon juice: 3tbsp
Salt: needed
Olive oil: for frying the chicken (can use any refined oil)
Rice: 2 cups
Chicken stock: 3 ½ cups
Maggi Chicken stock (cube): 3
Arabic Spice mix: 2tbsp
Tomato: 1 big
Onion: 1
Garlic: 3 cloves
Cardamom: 3
Cinnamon 2” stick: 2pieces
Cloves: 3
Bay leaves: 2
Pepper corns: ¼ tsp
Loomi/Dried lemon: 1
Butter: 2tbsp
Salt: needed
Method of Preparation
Cut the chicken into 8 pieces. Wash and drain well
In a pan add 3 ¼ cups and Salt and add chicken to it. Cook the chicken for 10-15 minutes. Take the chicken out from the stock and keep the stock aside.
In a bowl add Arabic spice mix, lemon and salt. Mix well with hand. Add chicken pieces to it.
Keep the marinated chicken for about 2-3 hours.
Heat olive oil in a pan and add the chicken pieces and fry it until both sides becomes brown color. Keep this aside. (You can grill the chicken instead of frying)
Wash and soak the rice for 1 hour. Drain the rice while sautéing the onion.
Heat butter in a pan, add cardamom, cinnamon, cloves, pepper corns and bay leaves.
Then add sliced onion and sauté till the color changes slightly.
Then add in crushed garlic. Saute for a while.
Then add the Arabic spice mix and sauté for a minute.
Then add in 3 ½ cups chicken stock and add the chicken stock cubes. Add sliced tomato and dried lemon.
When the chicken stock boils add in the drained rice. Stir with a fork and when it boils after adding the rice close with an air tight lid and lower the flame.
Make sure not to stir the rice in between. Open the lid after 10 or 15 minutes. If the rice is cooked and water is well evaporated, switch off the flame. (Do not stir the rice, can check whether water is evaporated by inserting back of the wooden lid in the middle)
Arrange the chicken above the rice soon after the flame is switched off and close with the lid. (This step will make the chicken to become soft and flavor will go the rice and as well as chicken)
While serving arrange the chicken piece above the rice and serve.
Serve hot.
Note: Soaking the rice will make the rice to cook fast and the rice will be soft and long. Be careful not to stir the rice. Stir the rice only at the time of serving. Stirring the rice while cooking will result in breaking the rice. Instead of frying the chicken you can grill it too. If you didn’t get the correct quantity of chicken stock you can add water too.


Shabbu said...

yummy and nice chicken recipe...

Shabbu's Tasty Kitchen

Gloria Baker said...

what delicious look this Faseela!

Only Fish Recipes said...

wow...delicious chicken recipe...loved it !!!what is the arabic spice mix ???

Kit @ i-lostinausten said...

Interesting recipe & yummy! But what is Arabic spice mix?

Julie said...

Great efforts dear..looks simply superb with the yummy flavors!!

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Sangeetha M said...

very interesting...chicken mandhi looks so inviting...lovely preparation with all spices...
Spicy Treats

jasna varcakovic said...

Chicken - always favourite!
I don't think I can find Arabic spice mix - can I make my own?

Sravs said...

Very tasty and delicious chicken !!

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Healthy Recipes said...

very delicious chicken mandhi :) Very nice Food Recipes

Akila said...

Instead of Arabic spice mix can we use any garam masala kind of stuff?

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simran said...

lovely..very tasty chicken!!!!!!

Reshmi said...

nice recipe.. great effort there.. it looks yum
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Tina said...


Hamaree Rasoi said...

Simply sumptuous chicken.
Drooling over here.


Gloria Baker said...

Dear Faseela I cant comment in the other post :( huggs!

Asiya Omar said...

Looks Marvellous.Hope adding arabic spice gives the original taste..

renu's foodigest said...

tahts looking nice.. did u buy teh arabic spice mix?? any particular brand u can suggest? i am in dubai and so it should be easily available