A popular authentic Yemeni slow cooked dish of rice and chicken with a delicious smoky flavour. It is an unbelievable treat for dinner! CHICKEN MANDI Ingredients 1 kilogram whole chicken with the skin cleaned and vertically halved 1½ cups Basmati rice washed soaked for 20 minutes and drained 2-3 fresh red chillies Fried raisins for garnish 8-10 almonds blanched peeled and deep fried Mandi masala 2 tbsps coriander seeds 1 tbsp cumin seeds 5-6 green cardamoms 5-6 cloves 2 star anise 8-10 black peppercorns 2 bay leaves 1 inch cinnamon stick 1 dried lemon broken 3 dried red chillies Salt to taste Stock 3 tbsps oil 1 tsp cumin seeds 3-4 green cardamoms 5-6 black peppercorns 3-4 cloves 2 bay leaves 1 inch cinnamon stick 3 medium white onions sliced 1 dried lemon Salt to taste Marination A large pinch of saffron 1 tbsp olive oil + for drizzling Salt to taste Method 1. To make the mandi masala dry roast coriander [seeds cumin seeds green cardamoms cloves star anise black peppercorns bay leaves cinnamon stick dried lemon and dried red chillies in a pan. Take the pan off the heat and allow to cool slightly. 2. Put the roasted spices in a grinder jar add salt and grind to a fine powder. 3. To make the stock heat oil in a deep wide non-stick pan. Add cumin seeds green cardamoms black peppercorns cloves bay leaves and cinnamon stick and sauté till fragrant. 4. Add onion slices and sauté till translucent. Add the dried lemon 1 tsp mandi masala and mix well. Add 4-5 cups water and mix. 5. Add salt mix and bring the mixture to a boil. 6. Gently slide in the chicken mix cover and cook on medium heat for 20 minutes. Drain the chicken and place it on a plate. Discard the lemon. 7. Strain half of the stock and reserve it. 8. Add the rice into the stock remaining in the pan and mix well. Cook till the mixture comes to a boil. 9. Meanwhile to make the marination take 1½ tbsps mandi masala in a small bowl. Add saffron olive oil 2-3 tbsps of the reserved stock. Apply this mixture thoroughly over the chicken. 10. Place the chicken over the rice mixture reduce the heat to low cover and cook for 10-15 minutes. 11. Take some hot charcoal pieces in a small stainless steel bowl place it over the rice drizzle some oil over it and immediately cover and let the smoke infuse for 1-2 minutes. 12. Remove the steel bowl and transfer the rice and chicken over a large serving plate. Garnish with fried raisins fried almonds and serve hot with the reserved stock. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #SanjeevKapoorKhazana #ChickenMandi #Chicken #ChickenRecipes #Mandi #Dinner #Nonveg #Rice #Delicious #Tasty #yummy sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes chicken mandi chicken mandi recipe how to make chicken mandi how to make chicken mandi at home chicken mandi biryani chicken mandi banane ka tarika arabian chicken mandi arabian chicken mandi recipe arabian recipe chicken recipe chicken recipes arabian chicken