Chicken Mandi

Ingredients

• 2½ lb chicken
• 2 cup basmati rice
• 4 cup water
• 1 large onion
• 4 clove garlic
• 2 green chili
• 1½ tsp salt
• 3 tbsp oil
• 1 tbsp turmeric powder
• 1 tsp coriander powder
• ½ tbsp cardamom pods
• ¼ tsp cloves
• ½ tsp cinnamon stick
• 1 tsp black pepper
• 2 bay leaf
• ¼ cup fresh cilantro (optional)
• 1 charcoal (optional)
• 1 tsp ghee or butter (optional)

Steps

1. Clean and cut chicken into serving pieces. Marinate with 1/2 tsp salt, 1 tsp turmeric, and 1 tbsp oil.
2. Rinse basmati rice thoroughly and soak in water for 20-30 minutes, then drain.
3. Heat 2 tbsp oil in a large pot. Fry chopped onion until golden. Add minced garlic and green chilies, cook for 1-2 minutes.
4. Add cardamom, cloves, cinnamon, bay leaves, coriander powder, and black pepper. Stir until fragrant, about 1 minute.
5. Add marinated chicken to the pot and brown lightly. Add enough water to cover the chicken and simmer until nearly cooked.
6. Remove chicken from the pot. Measure the cooking liquid, add soaked rice, and bring to a boil. Reduce heat, cover, and cook until rice is almost done.
7. Return the chicken pieces on top of the rice. Cover tightly and steam on low heat for 10-15 minutes to meld flavors.
8. Optional: For a smoky flavor, place a hot charcoal in a foil cup in the pot, add a tsp of ghee/oil, and cover immediately for 5-10 minutes. Remove charcoal before serving.
9. Garnish with fresh cilantro and serve hot.