Restaurant Style Chicken Mandi Recipe by Food Fusion скачать в хорошем качестве

Restaurant Style Chicken Mandi Recipe by Food Fusion

Chicken Mandi made it to our trending dishes list in Pakistan. There has been a recent increase in demand for a Restaurant Style Chicken Mandi recipe and here we have it for you. Made in ‪@DawlanceOfficial‬ 42L OTG oven Buy authentic Dawlance products from: https://bit.ly/3wZkNwG Written Recipe: https://bit.ly/3xjYcLM Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook:   / foodfusionpk   Instagram:   / foodfusionpk   Twitter:   / foodfusionpk   Also follow for healthy food & kids' special recipes. Healthy Fusion⭕    / @healthyfoodfusion   Food Fusion Kids⭕    / @foodfusionkids   00:00 Restuarant style Chicken Mandi 00:13 Grinding Spices 00:38 Prepare Marination 01:54 Prepare Mandi Rice 02:51 Prepare Baking 03:16 Dawlance Functions 04:16 Aray waah Serves 5-6 Recipe in English: Ingredients: -Darchini (Cinnamon sticks) 2 -Sabut kali mirch (Black peppercorns) ½ tsp -Laung (Cloves) 4-5 -Hari elaichi (Green cardamom) 2 -Badi elaichi (Black cardamom) seeds 2 -Dried lemon 1 -Dried basil 1 & ½ tsp -Zafran (Saffron strands) ¼ tsp -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Himalayan pink salt 1 & ½ tsp or to taste -Tikka masala 1 tbs -Water 4 Cups or as required -Sirka (Vinegar) ¼ Cup -Himalayan pink salt 1 tsp or to taste -Chicken quarters with skin 4 pieces (approx. 1 kg) -Cooking oil 1-2 tbs -Water ¼ Cup -Tomato paste 1 tbs -Cooking oil 4 tbs -Laung (Cloves) 2-3 -Badi elaichi (Black cardamom) 1 -Darchini (Cinnamon stick) 1 large -Tez patta (Bay leaves) 2 -Pyaz (Onion) chopped 1 medium -Hari mirch (Green chillies) sliced 2 -Kishmish (Raisins) ¼ Cup -Chawal (Rice) Basmati 500g (soaked 1 hour) -Hot water 1 Cup -Chicken stock cube 1 -Water 3 Cups -Himalayan pink salt ½ tbs or to taste -Koyla (Charcoal) for smoke -Fresh parsley Directions: -In a spice grinder,add cinnamon sticks,black peppercorns,cloves,green cardamom,black cardamom seeds,dried lemon,dried basil,saffron,red chilli powder,pink salt,tikka masala & grind to make a powder & set aside. -In a bowl,add water,vinegar,pink salt & mix well. -Prick chicken pieces with the help of fork. -In brine water,add chicken pieces & let them soak for 1 hour. -Take out chicken pieces from brine water & pat dry. -In a bowl,add ground spices,cooking oil,water,tomato paste & mix well. -Add chicken pieces & rub evenly,cover & marinate for 2 hours to overnight in refrigerator. -In a wok,add cooking oil,cloves,black cardamom,cinnamon stick,bay leaves,onion & sauté on medium flame for 2 minutes. -Add green chillies,raisins,mix well & sauté for a minute. -Add soaked rice,mix well & remove from the flame. -In hot water,add chicken stock cube,mix well & add in rice. -Add water,pink salt & mix well. -Place a steam rack on rice & marinated chicken & apply remaining marinade. -Cover marinated chicken with a butter paper then cover & seal the wok with aluminium foil. -Preheat the oven at 180°C for 15 minutes. -Place the dish in oven & bake at 180°C for 60 minutes (on both grills). -Carefully remove aluminium foil & butter paper from chicken. -Place the wok again in oven & continue baking uncovered at 180°C for 15-20 minutes (on upper grill). -Remove & discard whole spices. -In serving dish,add cooked rice & chicken pieces & give coal smoke for 2 minutes. -Garnish with fresh parsley & serve!