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Chicken Mandhi Biriyani

Fusion

This is a very flavorful biriyani that is popular in the middle-east. There are several variations of this recipe and this one is simple and so satisfying when having this together with family and friends.

Ingredients

  • 2 lbs chicken thighs with bone preferred
  • 1 lb basmati rice
  • 100 ml cooking oil
  • 1/2 big brown onion
  • 2 green chilies
  • 10 garlic cloves
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 5 green cardamoms
  • 10 cloves
  • 1 star anise
  • 3 1-inch cinnamon
  • 2 tablespoons coriander seeds
  • 2 bay leaves
  • 1 liter water
  • 1/4 tablespoon turmeric powder
  • 1 tablespoon salt
  • 1 dry lemon or 1/2 teaspoon of amchur (dry mango powder)

Instructions

  1. Wash and soak basmati rice for 30 minutes.

  2. Heat a pan and dry roast cumin seeds, black peppercorns, green cardamoms, cloves, star anise, cinnamon and coriander seeds for 1 - 2 minutes. Cool it and grind them to a fine powder.

  3. In a large heavy bottomed pot add cooking oil and then add long cut onions, bay leaves, chopped green chilies and finely chopped garlic. Fry till the onions are half fried.

  4. Add 1 tablespoon of the ground mixture and ginger garlic paste. Fry till the raw smell is gone.

  5. Add 1 liter of water, and add turmeric powder and salt.

  6. Add the chicken pieces. At high flame, cover the pot and cook for 3 minutes and medium low for 7 minutes.

  7. Remove the chicken pieces onto a plate or bowl.

  8. At high flame, add the soaked rice to the pot and mix well. Cover and cook for 1 minute.

  9. Mix well and turn the flame to medium low. When the rice come to the same level as water - turn off the flame.

  10. Move it to a low flame burner and cook for 10 minutes with the cover closed.

  11. Add the remaining ground mixture in a plate/bowl and add 1/4 tablespoon of turmeric powder, 1/4 tablespoon of salt, 1 dry lemon (or 1/2 teaspoon of amchur), 1 tablespoon of ginger garlic paste, 2 tablespoons of cooking oil and mix well.

  12. Coat this mixture well on the chicken pieces.

  13. In a flat griddle or pan with oil, grill the chicken pieces (1 minute on each side) for 10 minutes.

  14. After the rice is cooked, turn off the flame.

  15. Add the grilled chicken pieces on top of the cooked rice.

  16. Spread 1 tablespoon of ghee on the chicken and rice and serve.

Printed from recipes.therajarams