Sangeeta Suhas T
| 1 minute to read
Chicken Rice (Chicken Mandi )
- 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
Cut Chicken breast into small pieces (optional).
Marinate chicken breast in Mandi Masala, Salt, turmaric powder and chilly powder. Set it in the fridge for an Hour to marinate.
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.
When the steamer is ready and hot, add chicken in it to cook in steam.
Let it cook 10/15 mins on both sides till it is cooked properly (it may tk less time) .. keep checking the water.
Once the chicken is done, keep it aside .
Now in the same water (chicken stock) add veggies, you and also give tadka/ tempering with ghee (optional- i havn’t).
Add rice, salt(if needed) and little bit of Mandi masala.
Let it cook till the water evaporates (like we do for pulav).
Roast chicken on nonstick tava with a bit of oil if needed. Just to get the colour (as the chicken is already cooked).