Yemeni Style Smokey Chicken Mandi Recipe for you. Use Falak Extreme rice for best results. #HappyCookignToYou #FoodFusion #FalakRice

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00:00 Yemeni Style Smokey Chicken Mandi
00:27 Prepare Mandi sauce
00:51 Prepare Mandi Chicken
02:29 Prepare Mandi rice
04:06 Aray waah

Serves 5-6
Recipe in English:

Ingredients:
Prepare Mandi Sauce:
-Tamatar (Tomatoes) 3 medium
-Hari mirch (Green chilli) 2
-Lehsan (Garlic) cloves 2
-Hara dhania (Fresh coriander) 1-2 tbs
-Namak (Salt) ¼ tsp or to taste
-Kali mirch powder (Black pepper powder) ¼ tsp
-Lal mirch (Red chilli) crushed ¼ tsp
-Tomato paste 1 & ½ tbs
-Water ¼ Cup
Prepare Mandi Chicken:
-Chicken leg quarters 4 pieces
-Zafran (Saffron strands) ½ tsp
-Hot water 2-3 tbs
-Dhania powder (Coriander powder) 1 & ½ tbs
-Elaichi powder (Cardamom powder) ½ tsp
-Paprika powder ½ tbs
-Zeera powder (Cumin powder) 1 & ½ tbs
-Haldi powder (Turmeric powder) ¼ tsp
-Kali mirch powder (Black pepper powder) ½ tbs
-Laung powder (Clove powder) ¼ tsp
-Namak (Salt) ½ tbs or to taste
-Olive oil 3 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Cooking oil ¼ Cup
Prepare Mandi Rice:
-Falak Extreme Basmati Rice 500g
-Cooking oil 3-4 tbs
-Pyaz (Onion) sliced 1 medium
-Lehsan (Garlic) sliced 1 tbs
-Hari mirch (Green chillies) 5-6
-Shimla mirch (Capsicum) sliced 1 small
-Tez patta (Bay leaves) 2
-Darchini (Cinnamon sticks) 2
-Sabut dhania (Coriander seeds) ½ tbs
-Zeera (Cumin seeds) 1 tsp
-Laung (Cloves) 4-5
-Sabut kali mirch (Black peppercorns) ½ tsp
-Hari elaichi (Green cardamom) 3-4
-Badiyan ka phool (Star anise) 1
-Chicken cube 1
-Water 4 Cups or as required
-Namak (Salt) 1 tbs or to taste
-Koyla (Charcoal) for smoke
-Badam (Almonds) blanched & peeled
-Hara dhania (Fresh coriander) chopped

Directions:
Prepare Mandi Sauce:
-In a chopper,add tomatoes,green chilli,garlic,fresh coriander,salt,black pepper powder,red chilli crushed,tomato paste & water,chop well & set aside.
Prepare Mandi Chicken:
-Make deep cuts on both sides of chicken pieces with the help of knife & set aside.
-In a small bowl,add saffron,hot water,mix well & set aside.
-In a bowl,add coriander powder,cardamom powder,paprika powder,cumin powder,turmeric powder,black pepper powder,clove powder,salt,olive oil,ginger garlic paste,saffron water & whisk well.
-Add chicken pieces & rub evenly,cover & marinate for 4 hours or overnight in refrigerator.
-In a pot,add cooking oil,marinated chicken,apply remaining marinade & cook on medium flame from both sides until golden brown,take out chicken pieces & set them aside.
Prepare Mandi Rice:
-In a bowl,add basmati rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice & set aside.
-In the same pot,add cooking oil,onion & fry until light golden.
-Add garlic,green chillies & sauté for a minute.
-Add capsicum & mix well.
-Add bay leaves,cinnamon sticks,coriander seeds,cumin seeds,cloves,black peppercorns,green cardamom,star anise,chicken cube,mix well & cook for 1-2 minutes.
-Add strain & soaked rice & mix well.
-Turn off the flame,add water,salt & mix well.
-Place steamer on top of the pot & add cooked chicken pieces,apply remaining marinade with the help of brush,cover with aluminum foil & lid.
-Turn on the flame & cook on high flame for 4-5 minutes to build up steam then steam cook on low flame for 20-25 minutes.
-Give coal smoke for 2 minutes.
-Garnish with almonds,fresh coriander & serve chicken mandi with mandi rice & sauce!

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