Chicken Mandi

"Chicken Mandi" is an Arabic dish (traditionally originated from Yemen) which is a delicious  and aromatic preparation of chicken cooked with Mandi masala (spice mixture made by dry roasting whole spices like cardomom, nutmeg, peppercorns,cumin,cloves etc) and served over a layer of basmati rice. The word "Mandi" comes from Arabic word "nada" meaning dew and it reflects the moist dewy texture of the meat.This dish is usually prepared in tandoor and the chicken in this recipe will be so soft and tender .This recipe is prepared in stove top .

Ingredients

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1. Chicken - 1 whole chicken cut to medium big pieces.
2. Pepper powder -  1 1/2 tsp
3. Ginger garlic paste - 1 tsp
4. Lemon juice - 1 tsp
5. Mandi Masala powder -3 tsp
6. Crushed jeera powder - 1/2 tsp
7. Permitted orange red food color -  a pinch
8. Coriander Leaves - 2 tbsp 
9. Mint leaves - 1 tbsp
10. Bell Pepper - 1 cup (chopped finely)
11. Pepper corns- 1 tsp
12. Green chilly - 3
13. Salt - To Taste
14. Oil- 3/4 cup + 1 tsp
15. Green Chilli - 3  (reserved for later)
16. Charcoal - 1 small piece

Ingredients for Preparing Rice

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• Basmati rice -2 1/2 cup
• Boiling Water -8 - 10 cups
• Chicken stock (reserved )- 1/2 cup
• Oil- 1/4 cup
• Salt 

Whole Spices

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• Green cardamom - 2
• Cinnamon stick - 1 small piece
• Cloves - 2
• Dry Lemon 1

Method

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1. Soak  rice in water for 1 hour and drain .
2. Make slits in chicken and marinate it with all the ingredients listed 2 to 13.
3. Then add oil and mix well and keep in a wide bottomed pan which is used for cooking.Keep aside for at least 2 hrs . For best results keep it refrigerated overnight.
4. After 2 hrs place the pan on medium flame and cover with a lid and cook.
5. Alternatively turn the sides of chicken in between so that both sides of chicken and cooked well.
6. Once the chicken is cooked ,drain  the excess water that is oozing out from the chicken and save in bowl.This can be used as stock while cooking rice which enhances the flavor of the rice.
7.  Now when the chicken is fully done and  both sides are brown reduce the flame and keep in simmer mode. (low flame)
8. Meanwhile  in another flame start cooking  the rice.
9. To the heavy bottomed vessel add 8 to 10 cups water, salt and whole spices and bring to boil.
10. Add rice to boiling water and cook.
11. When rice is half done add preserved chicken stock and oil  and cook until  rice is 3/4 th done.
12. Drain the water from rice in a sieve , transfer the  rice over  cooked chicken (you can discard the whole spices except dry lemon)
13. Now add 4 long chilli on top of it.
14. Place a piece of charcoal in a small bowl and add 1 tsp oil over it (this gives a smoky flavor. Even if you omit this step the dish is super delicious).
15. Cover with an aluminum foil and then tightly with a lid.Place  this vessel  over a  heated tawa in low flame for about 15 to 20 minutes.
16. After  20 minutes, open the lid , take out the chicken pieces and place it separately in a plate.
17. Now fluff up rice gently with a spatula.
18. Place it in a serving bowl and top it with the cooked chicken pieces.
19. Serve hot with Arabic salsa and salad