MANDI CHICKEN WITH BHUKHARI RICE
Now that I am back in India I miss it terribly,and so my cravings led me to try cooking it in my kitchen and surprisingly it turned out absolutely delicious.
For the mandi chicken –
10 grams blackpepper corns
10 grams green cardamom pods
10 grams cumin powder
10 grams coriander powder
10 grams turmeric powder
2 tsp garlic paste
2 tsp ginger paste
1 dried black lemon
4 tbsp oil
For the bhukhari rice –
2 cup basmati rice
1 grated carrot
3 tbsp mandi spice mix
3 tbsp golden raisins
3 tbsp fried pinenuts
1 black lemon
2 ½ cups chicken stock
The mandi chicken-
Dry roast all the dry spices ie cardamom,blackpepper,cumin seeds,coriander seeds and the turmeric till fragrant.
When cooled blend all the spices in a mixer to a fine powder.
Add 4 tbsp of the spice powder to the chicken along with ginger,garlic paste,oil and torn black lemon pieces.
Massage the chicken well.Cover and keep overnight.
In a pan,heat 5 tbsp oil.
Add the chicken piece and sear well on both the sides.
You can also do this in an oven at 180 C for 25 mins or till the chicken is cooked.
The bhukhari rice-
Soak the rice in water for 30 mins.
In a pan,heat 3 tbsp oil (or you can use the oil left in the pan from cooking the chicken)
Add grated carrot and 2 tbsp mandi spice mix,Saute.
Then add the raisins,chopped capsicum and black lemon along with chicken stock and let it boil.
Add the pre soaked rice and make sure the broth covers the rice if not then add more water.
Cover with a lid and cook for 20 mins on medium heat and leave it on dum(lowest flame) till rice cooked.
When serving remove rice on a platter.Garnish with roasted pinenuts and keep the chicken piece on top.
To get the charcoal flavor in the rice.Lite a coal piece and keep it on the rice,pour 1 tsp oil over the burning coal and cover immediately with a lid and keep aside for 5 mins.Remove the coal and serve.