Chicken Mandi

عنود السقاطCuisinier

Ingrédients

• 2 chickens, cleaned and cut
  2 chicken
• 3 cups basmati rice
  3 cup
• 4 cups hot water
  4 cup
• 2 onions, finely chopped
  2 onion
• 1 large carrot, grated
  1 carrot
• 2 tablespoons vegetable ghee
  2 tablespoon
• 2 tablespoons vegetable oil
  2 tablespoon
• 6 cardamom pods
  6 pod
• 8 cloves
  8 clove
• 4 cinnamon sticks
  4 stick
• 1/2 teaspoon saffron
  0.5 teaspoon
• 1 teaspoon mixed spices
  1 teaspoon
• 4 tablespoons tomato paste
  4 tablespoon
• 8 cloves of garlic, finely chopped
  8 clove
• 1 medium lemon juice
  1 juice
• 1 tablespoon vinegar
  1 tablespoon
• 4 tablespoons yogurt
  4 tablespoon
• 2 tablespoons ketchup
  2 tablespoon
• 2 tablespoons olive oil
  2 tablespoon
• A pinch of red pepper
  0
• A pinch of black pepper
  0
• 1 teaspoon mixed spices
  1 teaspoon
• Roasted almonds, cashews, and pine nuts
  0

Mesures

1. 1

   First, prepare the chicken marinade by mixing all its ingredients well.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Clean the chicken, cut it, and marinate it for at least two hours with the entire marinade mixture.

   120 minutes
3. 3

   Prepare the mandi in the oven; we need a large, high-sided round or rectangular tray.

   Matériel requis:

   Plateau

   5 minutes
4. 4

   In the tray, add the ghee and vegetable oil over medium heat. When it heats up, add the onions, sauté with a pinch of salt and black pepper until they soften, then add the carrot and stir.

   5 minutes
5. 5

   Add the cardamom pods, cloves, and cinnamon sticks, stir a little, then add the rice and sauté it with the onions, carrots, and spices over the heat for 4 minutes.

   4 minutes
6. 6

   Add the water, tomato paste, saffron, mixed spices, and salt, and stir well.

   3 minutes
7. 7

   Cover it well with aluminum foil, making several holes in the foil with a knife.

   2 minutes
8. 8

   Take the marinated chicken pieces, arrange them on top of the aluminum foil in the tray, cover the chicken with another piece of aluminum foil, and seal the cover tightly.

   5 minutes
9. 9

   Place the tray in the oven on the bottom rack, set the oven temperature to 130°C for exactly one and a half hours.

   90 minutes
10. 10

    Check if the chicken is cooked by lifting the top layer of aluminum foil and browning the chicken pieces.

    5 minutes
11. 11

    Take the mandi tray, then lift all the chicken pieces into a separate bowl.

    5 minutes
12. 12

    In the center of the cooked rice, place the oil plate and heat a piece of charcoal over the fire. Meanwhile, arrange the chicken pieces directly over the rice around the oil plate.

    5 minutes
13. 13

    When the charcoal is heated, carefully place it on the oil plate and close the tray tightly and quickly for 10 minutes, then open it and remove the oil plate and charcoal aside.

    10 minutes
14. 14

    After that, take the chicken pieces, then place the rice in the serving tray, arrange the chicken pieces on top, and garnish with roasted almonds, cashews, and pine nuts.

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques