Recipes
non-veg
Chicken Rice (Chicken Mandi )
By Sangeeta Suhas T
⏳ Prep Time: 30 minute
07 Oct 2020
Nutritional Overview
Calories
248.4 kcal
Protein
27.3 gm
Carbs
27.6 gm
Fats
3.2 gm
Ingredients
100gm - Chicken Breast
35gm- Rice
Less then 100gms- Veggies - Carrot, capsicum, onion (optional)
Arabian Mandi Masala - Homemade (mix of Whole coriander Seed- 4 tsp Whole Pepper- 4 tsp Cumin seeds- 2 tsp Cinnamon stick- 2 inches (2 pieces)) Cloves- 8 to 10 Nutmeg- 1
Other Spices - Turmeric, Chilly powder, Salt to taste
Method
Step 1
Cut Chicken breast into small pieces (optional).
Step 2
Marinate chicken breast in Mandi Masala, Salt, turmaric powder and chilly powder. Set it in the fridge for an Hour to marinate.
Step 3
After the chicken is marinated, in an idli cooker take half a liter of cooking/ drinking water for steaming the chicken - as the same water will be used for cooking the rice.
Step 4
When the steamer is ready and hot, add chicken in it to cook in steam.
Step 5
Let it cook / mins on both sides till it is cooked properly (it may tk less time) .. keep checking the water.
Step 6
Once the chicken is done, keep it aside .
Step 7
Now in the same water (chicken stock) add veggies, you and also give tadka/ tempering with ghee (optional- i havn’t).
Step 8
Add rice, salt(if needed) and little bit of Mandi masala.
Step 9
Let it cook till the water evaporates (like we do for pulav).
Step 10
Roast chicken on nonstick tava with a bit of oil if needed. Just to get the colour (as the chicken is already cooked).
Step 11
Serve hot.
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