Chicken Mandi
Fragrant basmati rice cooked with warm spices and tender, roast chicken finished with a quick charcoal smoke for an earthy, aromatic lift. The result is a balanced plate of savory, lightly spiced rice and moist, falling-off-the-bone chicken with crisped edges.
3 ½ lb whole chicken, spatchcocked or halved
2 cup basmati rice, rinsed until water runs clear and soaked 30 minutes
4 cup chicken broth
1 cup plain yogurt, room temperature
4 tbsp ghee
2 tbsp olive oil
4 clove garlic, minced
1 onion, finely sliced
2 tbsp tomato paste
1 lemon, juiced
2 tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground cardamom
1 tsp ground black pepper
2 tsp salt
2 bay leaf
1 pinch saffron, steeped in 2 tbsp warm water
2 oz almonds, sliced, toasted
½ cup raisins, optional, toasted lightly
1 charcoal briquette, for smoking (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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