CHICKEN MANDI

Recipe:

1: mix together all the spices and keep aside, can store in air tight jar.

Rice:

1: rice 4 cups

2: ghee 1/2 cup

3: onion 2 large (finely chopped)

4: cinnamon stick 2 pieces

5: bay leaves 3

6: cloves 6 to 8

7: green cardamom 4 to 8

8: green chilli 4 (chopped)

9: salt 2 tbs

10:mandi spices 2 tbs

11:black pepper powder 1 tsp

12:coal 1 piece

Recipe: wash rice and keep aside.

1: marinate the chicken with Mandi spice, salt, food colour, lemon juice mix well cover and keep in the fridge for 2 hour.

2: after 2 hours heat 4 tbs oil and fry the chicken pieces till golden on both sides on high flame, keep aside.

3: now heat oil add onions, cloves, bay leaves, green cardamom, cinnamon stick fry till light golden on high flame.

4: then add tomatoes, green chilli mix and cook till soft on high flame.

5: now add black pepper, salt mix and place the fried chicken pieces, Mandi spice, water enough that the chicken gets covered then wait for a boil on high flame, now cover and cook for 20 minutes on medium flame to make the stock.

6: then remove the chicken pieces, wash the rice and add to the stock mix well, cover and cook on high flame till the stock dries.

7: heat the coal till red hot.

8: once the stock dries cover the lid and simmer for 5 to 10 minutes and close the flame.

9: then place the chicken pieces on the rice and add the hot coal on foil with 1 tsp of oil cover till the smoke settles.

10: serve hot.

BY FAIZA ZARIF

(COOK WITH FAIZA)