Chicken Mandi Biryani

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A flavorful Chicken Mandi Biryani cooked in a traditional home style, featuring whole chicken marinated in a special blend of spices, served with a rich gravy, and garnished with dry fruits, brown onions, and a variety of condiments.

01:45:00 total

Serves 6

medium

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Ingredients

  1. Chicken Whole - Full Bird
  2. Chicken Stock - 1 liter
  3. Basmati Rice (soaked) - 1 kg
  4. Coriander seeds - 2 tsp
  5. Pepper - 2 tsp
  6. Cloves - 1 tsp
  7. Jaiphal (Nutmeg) - 1
  8. Black Cardamom - 2
  9. Green Cardamom - 2
  10. Jeera (Cumin seeds) - 2 tsp
  11. Maze (Mace) - 1
  12. Biryani leaf - 1
  13. Dried Lemon - 2-4
  14. Ginger Garlic paste - 1 tsp
  15. Lemon - 1
  16. Almonds (soaked) - ¼ cup
  17. Raisins - ¼ cup
  18. Cashew nuts - ¼ cup
  19. Brown onions - 1 cup
  20. Onions - 1 cup
  21. Turmeric - 1 tsp
  22. Green chillies - 4-5
  23. Tomato Puree - 1 cup
  24. Saffron - ½ tsp
  25. Oil - As Required (As Required)

Instructions

  1. Prepare Spice Mix: In a blender, add coriander seeds, pepper, cloves, jaiphal, black cardamom, green cardamom, jeera, maze, biryani leaf, and dried lemon. Grind it into powder and keep aside.
  2. Marinate Chicken: Apply the ground masala, ginger garlic paste, salt, and some lemon juice to the whole chicken and keep aside.
  3. Prepare Gravy: In a bowl, add oil, onions, ginger garlic paste, turmeric, tomato puree, and sauté for a minute. Add the leftover masala & chicken stock, cook for some time, and remove some for serving as gravy for the mandi.
  4. Cook Chicken and Rice: Add chili powder and some extra water to the gravy for steaming the chicken with the lid closed for 15 minutes. Then add rice, dry fruits, and saffron and cook for 5 more minutes.
  5. Roast Chicken: On a tawa, add oil and the marinated chicken, adding salt. Roast for some time.
  6. Serve: Serve the chicken on a mandi plate, topped with brown onions, dry fruits, and optionally with french fries, mayonnaise, mint chutney, and tomato gravy.

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