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Chicken Mandi

Chicken Mandi — Arabian smoky fragrant rice!

Non-Veg75 min + marinateArabian SpecialSmoky
"Chicken Mandi chesaaka biryani boring anipistundi — idi overstated kadu, fact!" 🍚😂
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Ingredients

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Chicken1 whole chicken or 1kg bone-inBone-in mandatory — boneless mandi ledu!
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Basmati Rice2 cups — 30 mins soak
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ā°‰ā°˛āąā°˛ā°ŋā°Ēā°žā°¯2 large
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ā°ŸāąŠā°Žā°žā°Ÿāą‹2 chopped
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Ginger Garlic2 tbsp paste
đŸĢ™
Curd1/2 cup — marinate
đŸŒŋ
Mandi Masalacinnamon+cardamom+cloves+black pepper+coriander seeds+cumin+bay leaf+dried lime (loomi)Dry roast and grind — idi magic!
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Saffronpinch in warm waterSaffron = mandi colour + aroma!
đŸĢ™
Ghee3 tbsp
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Fried Onion1 large — deep fry goldenTop lo chesi serve — mandatory garnish!
đŸŒŋ
Coriander+Mintgenerous garnish
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ā°‰ā°Ēāąā°Ēāątaste
Note: Mandi masala dry roast ā°šāą‡ā°¯ā°Ąā°‚ skip cheyyadam vadddu — idi mandi ki soul. Charcoal smoke step optional kani chesthe restaurant taste vachindi!
1
MANDI MASALA
Dry pan lo cinnamon, cardamom, cloves, black pepper, coriander seeds, cumin, bay leaf, dried lime — low flame roast till aromatic. Cool. Fine powder grind cheyyi.
"Mandi masala idi le mandi taste ledu — mandatory step!" đŸŒŋ
2
MARINATE
Chicken + curd + 2 tsp mandi masala + ginger garlic + turmeric + salt — 4 hours minimum, overnight best.
"4 hours marination = tender juicy mandi. 15 mins = ordinary chicken rice!" 🍗
3
COOK RICE BASE
Ghee lo onion — deep golden. Tomato + remaining mandi masala — 3 mins fry. 4 cups hot water + salt add. Boil.
"Mandi rice masala base light — biryani kadu, gentle spiced rice!" 🍚
4
COOK RICE
Soaked rice add — half cook varaku (10 mins). Drain — side petti.
"Half cook chesaaka drain cheyyi — chicken juices tho finish avutundi!" 🍚
5
GRILL/ROAST CHICKEN
Marinated chicken ni oven lo 200C — 35-40 mins roast (or tawa lo sear cheyyi all sides + cover cook). Golden charred skin kavaali.
"Chicken golden charred avvaali — pale chicken mandi ki insult!" đŸ”Ĩ
6
ASSEMBLE+DUM
Wide pot lo par-cooked rice penci. Roasted chicken paina place cheyyi. Chicken juices + saffron water drizzle. Tight lid — 15 mins low flame dum.
"Chicken top lo rice paina — chicken juices rice lo soak avutayi. That is mandi magic!" 🍚
7
SMOKE+SERVE
Small metal cup lo charcoal piece (optional) — chicken dagara penci, ghee drizzle, cover 2 mins. Smoky mandi ready! Crispy onions + coriander + mint top lo serve.
"Charcoal smoke step = restaurant feel guarantee. Optional kani try cheyyi!" đŸ”Ĩ

Chicken Mandi Ready!

"Smoky, fragrant, tender chicken on golden saffron rice — oka plate tintey mandi restaurant ki velladam forget avutav!"

Raita + Shorba + Pickled Onion tho
← ā°ĩāą†ā°¨ā°•āąā°•ā°ŋ ā°ĩāą†ā°ŗāąā°ŗāą — ā°Žā°°ā°ŋā°¨āąā°¨ā°ŋ ā°ĩā°‚ā°Ÿā°˛āą ā°šāą‚ā°Ąāą
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Ingredients

🍗
Chicken1 whole chicken or 1kg bone-inBone-in only — boneless mandi doesn't exist!
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Basmati Rice2 cups soaked 30 mins
🧅
Onion2 large sliced
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Tomato2 chopped
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Ginger Garlic2 tbsp paste
đŸĢ™
Curd1/2 cup marinating
đŸŒŋ
Mandi Masala Spicescinnamon+cardamom+cloves+black pepper+coriander+cumin+bay leaf+dried lime (loomi)Dry roast ALL these and grind — this is the magic!
🟡
Saffronpinch in warm waterSaffron gives mandi its signature golden hue!
đŸĢ™
Ghee3 tbsp
🧅
Crispy Fried Onion1 large deep fried goldenMandatory garnish on top!
đŸŒŋ
Coriander+Mintgenerous garnish
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Saltto taste
Note: Never skip dry roasting the mandi masala — it IS the soul of mandi. The charcoal smoke step is optional but makes it restaurant level!
1
MANDI MASALA
Dry roast cinnamon, cardamom, cloves, black pepper, coriander seeds, cumin, bay leaf, dried lime on low flame until aromatic. Cool. Grind to fine powder.
"Without this masala it is just plain rice and chicken. Dry roast — no shortcuts!" đŸŒŋ
2
MARINATE
Chicken + curd + 2 tsp mandi masala + ginger garlic + turmeric + salt — 4 hours min, overnight ideal.
"4 hours minimum — overnight marination = fall off the bone tender chicken!" 🍗
3
COOK RICE BASE
Ghee: onion — deep golden. Add tomato + remaining mandi masala — 3 mins. Add 4 cups hot water + salt. Bring to boil.
"Mandi rice base should be lightly spiced — it's not biryani. Gentle and fragrant!" 🍚
4
COOK RICE
Add soaked rice — cook half way (10 mins). Drain and set aside.
"Par-cook the rice — it finishes cooking with the chicken juices on top!" 🍚
5
GRILL/ROAST CHICKEN
Roast marinated chicken in oven at 200C for 35-40 mins (or sear all sides in pan + cover cook). Golden charred skin needed.
"Pale un-charred chicken on mandi is an insult to the dish. Golden and charred!" đŸ”Ĩ
6
ASSEMBLE+DUM
In wide pot, spread par-cooked rice. Place roasted chicken on top. Drizzle chicken juices + saffron water. Tight lid — dum 15 mins low flame.
"Chicken on top of rice = juices drip down and perfume every grain. That is mandi!" 🍚
7
SMOKE+SERVE
Optional: place hot charcoal in small cup in pot, drizzle ghee, cover 2 mins for smoke. Garnish crispy onions + coriander + mint. Serve!
"Charcoal smoking is optional but try it once — the smoky aroma is next level!" đŸ”Ĩ

Chicken Mandi Done!

"Smoky fragrant tender chicken on golden saffron rice — one plate and you will forget every mandi restaurant you ever visited!"

Raita + Shorba + Pickled Onion tho
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