Chicken Mandi Biryani
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A flavorful and celebratory dish from Hyderabad, Chicken Mandi Biryani is a unique preparation that combines aromatic spices, chicken, and rice, garnished with dry fruits, brown onions, and served with a special tomato gravy.
01:45:00 total
Serves 6
medium
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Ingredients
- Chicken Whole - 1 (Full Bird)
- Chicken Stock - 1 liter
- Basmati Rice (soaked) - 1 kg
- Coriander seeds - 2 tsp
- Pepper - 2 tsp
- Cloves - 1 tsp
- Jaiphal (Nutmeg) - 1
- Black Cardamom - 2
- Green Cardamom - 2
- Jeera (Cumin seeds) - 2 tsp
- Maze - 1
- Biryani leaf - 1
- Dried Lemon - 2-4
- Ginger Garlic paste - 1 tsp
- Lemon - 1
- Almonds (soaked) - ¼ cup
- Raisins - ¼ cup
- Cashew nuts - ¼ cup
- Brown onions - 1 cup
- Onions - 1 cup
- Turmeric - 1 tsp
- Green chillies - 4-5
- Tomato Puree - 1 cup
- Saffron - ½ tsp
- Oil - watch the video to see (As Required)
Instructions
- Prepare Masala: Blend coriander seeds, pepper, cloves, nutmeg, black cardamom, green cardamom, cumin seeds, mace, biryani leaf, and dried lemon into a powder.
- Marinate Chicken: Apply the ground masala, ginger garlic paste, salt, and lemon juice to the whole chicken. Set aside.
- Prepare Gravy: In a pan, sauté onions, ginger garlic paste, turmeric, and tomato puree. Add leftover masala and chicken stock. Cook and set some gravy aside for serving.
- Steam Chicken: Add chili powder and extra water to the pan. Place chicken on a mesh over a bowl in the center of the pan. Cover and steam for 15 minutes.
- Cook Rice: Add rice, some dry fruits, and saffron to the pan. Cook for 5 more minutes.
- Fry Chicken: In a separate pan, fry the marinated chicken until golden brown. Optionally, add eggs to fry alongside.
- Assemble and Serve: Serve the chicken and rice on a mandi plate, garnished with brown onions, dry fruits, french fries, mayonnaise, mint chutney, and the set-aside tomato gravy.
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