Chicken Mandi

Ingredients

• 1 AZEER whole fresh chicken (1200 g), halved
• 3 cups long-grain basmati rice
• 2 tbsp mandi spice mix
• 1 tsp turmeric
• 1 large onion, chopped
• 4 cardamom pods, 2 bay leaves
• 1 piece of charcoal, for smoking
• 1 tbsp ghee
• Salt to taste

Made with

Fresh Whole Chicken

1200 g

This recipe is built around this AZEER product.

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Method

1. 1

   Step 1

   Rub the chicken halves with mandi spice and salt, and chill for an hour.

2. 2

   Step 2

   Simmer the onion, cardamom, bay and turmeric in salted water to make a broth, then strain it.

3. 3

   Step 3

   Cook the rice in the broth until tender and the liquid has gone.

4. 4

   Step 4

   Roast the chicken at 200°C for about 45 minutes, until the skin browns.

5. 5

   Step 5

   Set the lit charcoal in a small dish on the rice, add the ghee, and cover the pot for five minutes to take on the smoke.

6. 6

   Step 6

   Remove the charcoal and serve the chicken over the rice.