My Version of Chicken Mandi

Mandi has its origin in the South Arabian Peninsula and is popular almost all over the Arabian peninsula. The traditional Arabic Mandi consists of meat and rice cooked with a blend of Baharat (a special Arabic spice mix) and is cooked in a pit underground.

Here’s my version of a desi chicken mandi, with a whole roasted chicken in the oven laid over a bed of rice cooked in some aromatic spice mix;

Directions:

• Make cuts on the whole chicken.
• Mix all the ingredients.
• Apply the paste evenly on the chicken.
• Marinate overnight.
• Bake for 1 hour at 170/180 degrees until chicken tenders.
• Heat oil in a pan.
• Add chopped onions.
• Saute until golden brown.
• Add whole spice mix and ginger garlic paste.
• Saute for about a minute followed by adding chopped green chilies, red pepper flakes, red pepper powder, salt, and tomatoes.
• Cover and let cook for about 7-8 mins.
• Saute until oil separates.
• Add 3-4 cups of water and bring to a boil.
• Add soaked rice.
• Cover and cook rice until done.
• On a serving platter, layer a generous amount of rice.
• Keep the roasted chicken on rice.
• Sprinkle on some roasted cashews, raisins, and carrots.