Sangeeta Suhas T

2 years ago | 1 minute to read

Chicken Rice (Chicken Mandi )

00:30

Non-veg

248kcal

Protein

27gm

Fat

3gm

Carbs

27gm

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

Direction

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 10/15 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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