RECIPE

CHICKEN MANDI

CHICKEN MANDI USING PRIME CROP’S BASMATI RICE

Instructions:

In a large pot, heat 2 tablespoons of ghee or butter. Sauté the onions until golden brown.
Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the mandi spice mix and chili powder. Cook briefly before adding the tomato puree. Let it simmer for 5 minutes.
Add the Chicken pieces to the pot, coat them well with the masala, and cook for 5-7 minutes.
Pour in the water, cover, and let the Chicken cook on medium heat until tender (approximately 1-1.5 hours). Add more water if needed to maintain a thick gravy consistency.

In a separate pot, bring 6 cups of water to a boil. Add the cinnamon stick, cardamom pods, cloves, bay leaf, salt, and 2 tablespoons of ghee.
Add the soaked Prime Crop’s Basmati Rice and cook until 80% done (grains should still have a bite). Drain the rice and set it aside.

In a large pot or oven-safe dish, spread the cooked beef and gravy at the bottom.
Layer the partially cooked Basmati rice over the beef evenly. Sprinkle fried almonds, raisins, and chopped coriander on top.
Cover the pot tightly with a lid or foil to trap the steam. Place the pot on low heat (or in a preheated oven at 160°C) and cook for 20-25 minutes to allow the flavors to combine.

Gently fluff the rice before serving, ensuring the beef and gravy mix with the rice.
Serve hot with a side of fresh salad, yogurt, or a spicy chutney for an authentic Mandi experience.

Enjoy the tender, spiced Chicken and fragrant, perfectly cooked Basmati rice in this delightful and hearty Chicken Mandi!