Chicken Mandi Biryani
I serve my Mandi Biryani with a minted cucumber and yogurt dip made from fresh thick yogurt, grated cucumber and finely chopped fresh mint and spring onion.
Servings: 8 people
Equipment
- A large oven-proof dish
- A Large heavy-bottomed Frying Pan
Ingredients
- 1.2 kilo Chicken Thighs
- 700 gr Long grain Rice washed and drained
- 300 ml Vegetable Oil
- 3 medium White Onions peeled and very finely diced
- 6 cloves Garlic peeled and crushed
- 50 gr Flaked Almonds
- 50 gr Sultanas
- 20 gr Medium Curry Powder
- 1 teaspoon ground Turmeric
- 6 whole Cardamom Pods
- 3 large Bay Leaves
- 1 Cinnamon Stick
- 2 quality Chicken Stock Cubes
- 1 Lime
- 1 small bunch fresh Coriander chopped
- Sea Salt and freshly ground Black Pepper
Instructions
- Heat one third of the oil in a large heavy-bottomed pan and add the chicken thighs skin side down. Cook until golden brown and carefully remove.
- Add the onion to the pan and slowly cook without colouring until soft.
- While the onion is cooking mix the remaining oil with half of the curry powder and garlic and season generously. Brush this all over the chicken pieces.
- When the onion is soft add the garlic and all of the spices and cook out for a couple of minutes stirring continuously.
- Boil a kettle of freshly drawn water and dissolve the stock cubes in one litre of water.
- Add the rice to the onion and spices and stir to coat all of the rice grains in the spice mix. Add the stock and bring to the boil. Add the sultanas and almond and stir.
- Carefully transfer the rice to your casserole or oven-proof dish and top with the chicken skin side upwards.
- Place into the oven and bake for fort-five minutes until the rice is cooked and has soaked up all the stock.
- Remove the chicken to a warm plate and allow to rest while you fluff up the rice with a fork and mix in the freshly chopped coriander. Check the seasoning.
- Serve with extra chopped coriander and a fresh squeeze of lime juice.
Sulphites in the sultanas