Mandi Masala
Ingredients
Whole coriander seeds – 1.5 tbsp
Cumin – 1 tbsp
Pepper corns – 12-14
Cardamoms – 4-5
Cloves – 7-8
Cinnamon – 2 small sticks
Turmeric – 1/2 tsp
Whole/powdered nutmeg – 1/4 tsp
Salt
Other Ingredients
Whole chicken legs – 4
Lemon juice – 1 tsp
Oil – 2 tbsp
Red chilli powder – 2 tsp
Butter – 2 tbsp
Almonds – 1 tbsp
Cashews – 1 tbsp
Onion – 1 medium sliced
Ginger garlic paste – 1 tsp
Saffron water (optional)
Basmati rice – soaked for 30 minutes and washed
Method
1. Dry roast rhe coriander seeds, cumin, peppercorn, cardamom, cloves cinnamon.
2. Grind to a powder along with turmeric, salt and nutmeg powder.
3. Mix 2 tbsp of the Mandi Masala with 2 tsp of red chilli powder, salt and lemon juice.
4. Make cuts on the chicken and rub it with this masala mix.
5. Let it marinate for a couple of hrs.
6. Take a steamer, add 4 cups of water. Bring it to a boil.
7. Grease the steamer plate. And place the chicken. Steam for 30 mins on low flame, turning the chicken in between.
8. Remove the chicken reserving the stock aside.
9. Heat butter on a pan and fry the pieces on high flame fot 2-3 mins on both sides. Brush with butter before turning.
10. Heat butter in a vessel, fry the cashews and almonds. Keep aside.
11. In the same vessel, add the onions and fry till brown.
12. Add the ginger garlic paste and cook till raw smell goes.
13. Add the Mandi masala and salt.
14. Add the saffron water and drained rice. Adjust salt.
15. Bring to a boil and cover and cook for 16 mins.
16. Heat coal well on a flame
17. Spread the rice on a big pan, top with the chicken pieces and Dry fruit.
18. Make a cavity in the center, place a bowl add the coal and pour a tsp of ghee. When it emits smoke cover and keep for 10 mins.
19. Serve Hot
recipe adapted from Oh My Food Kitchen
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