This unique mandi uses Asian ingredients and flavours instead of the traditional Arabic spices. Here is the recipe.
Ingredients
500 gms mandi/basmati rice
Salt as required
1 tsp pepper corns
½ tsp fennel seeds
1 tsp lemon juice
2 bay leaves
2 dried lemons
1 tbsp oil
750 gms chicken
Palm full of coriander leaves
Palm full of mint leaves
½ bell pepper
2 tsp pepper powder
2 green chillies
2 tsp fennel powder
1 ½ tsp lemon juice
3 chicken stock cubes
3 tbsp oil
1 small beetroot
3 green chillies
½ tsp turmeric powder
Preparation
Wash the mandi/basmati rice and soak for 40 minutes
Boil water in a biryani pot
When the water begins to bubble up add salt, peppercorns, fennel seeds, lemon juice, bay leaves, oil and dried lemons (poke the dried lemons using a knife before adding them)
Mix well
Add the soaked rice into the boiling water
Give it a good mix
Cook for 10 - 15 minutes with the lid on
Strain the cooked rice and keep it aside to be used later
Wrap the chunky chicken pieces in a cling film
Place them on a cutting board and beat using a meat hammer to tenderize the chicken
Now score the chicken pieces using a knife
Marinate the chicken pieces with coriander leaves, mint leaves, bell pepper, green chillies, pepper powder, fennel powder, salt, lemon juice, stock cubes and oil
Instead of red food colour, grate the beetroot and squeeze the juice into the marinated chicken
Mix well
Keep aside for at least 45 minutes
After 45 minutes, transfer the vessel with the marinated chicken on to the stove top
Make sure that the flame is low
Cook the chicken for 9 minutes on both sides each
Now add the cooked rice on top of the chicken
Spread the rice evenly using a spoon
Add 3 split green chillies and sprinkle some beetroot juice and turmeric water for colour
Smoke the dish for 3 -4 minutes by placing smouldering coals in the vessel
Turn off the flame
Enjoy the Asian style mandi with raita, mayonnaise or pickle.