Chicken Mandi Biryani Recipe
How to make Chicken Mandi Biryani
Chicken Mandi Biryani is served on giant plates; heaps of fluffy orange rice garnished with almonds, raisins, cashew and fried onions.
- Total Cook Time 50 mins
- Prep Time 30 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Chicken Mandi Biryani
- 750 gms Chicken Big pieces
- 4 cups Basmati rice
- 1 cup chopped onions
- 2 tbsp ginger garlic paste
- 4 tbsp Butter
- 15-20 strands Saffron
- 1 tbsp Almonds
- 1 tbsp Raisins
- 1 tbsp Cashew Nuts
- Chopped coriander leaves
- Chicken stock cube
- 2 tbsp Lime juice
- 2 tbsp Green chilli paste
- 1 tsp Haldi
- 1 tsp red chilli powder
- Salt as required /
- Oil as required
- For Mandi Masala
- 1 tsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1 tsp Black Pepper
- 1 Black Cardamom
- 10-12 Green Cardamom
- 8-10 Cloves
- 2 Medium-size cinnamon sticks
- 1 tsp Fennel seeds
- 1/4 Nutmeg
- 2 Mace
How to Make Chicken Mandi BiryaniHideShow Media
In a grinder, mix all the whole spices and grind to a fine powder. This powder is the mandi masala.
In a bowl take 2 tbsp of mandi masala, add ginger garlic, lime juice, red chilli powder, half saffron water, and green chilli paste and mix everything together.
Clean the chicken pieces and make gashes on them, rub the mandi masala marinate on it properly. Let this marinate for a minimum of 30 minutes and a maximum of 4 hours.
In a pan take oil and fry the marinated chicken pieces for 10-15 minutes on each side in low flame.
Soak the rice in 2 cups of water for at least 30 mins before cooking.
In a handi or big pan, add butter, some oil and chopped onions. Fry until the onions are golden brown.
Now add the 1 tbsp mandi masala and fry for 2 minutes. Add litre water, chicken stock cubes and let it come to a rolling boil.
Now add the rice and let it cook until the water has dried and the rice is soft.
In the pan with rice, add fried chicken pieces on top, nuts and coriander.
Use the coal smoking method if you like at this point.
Serve this deliciousness and enjoy!