DAY 20
Khaleeji Chicken Mandi

Khaleeji Chicken Mandi

Serves 2

Submitted by: Chef Mohammad Afroj Alam (4 Points by Sheraton, UAE)

INGREDIENTS:

CHICKEN:

• 750g Whole Chicken
• 2 tbsp Ghee
• 1 tbsp MAGGI® Khaleeji Seasoning
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• ½ tsp Ground Cardamom
• ½ tsp Ground Cinnamon
• ½ tsp Ground Cloves
• ½ tsp Ground Nutmeg
• 2 Bay Leaves
• 2 Dried Black Lemons
• 4 Cloves of Garlic, crushed
• 4 White Onions, Chopped
• 1 cup Water

RICE:

• 2 Cups Basmati Rice
(soaked for 30 minutes)
• 3 Cups Chicken Stock
• 1 tbsp Ghee
• 1 Small Onion, finely chopped

• 1 tsp Cumin Seeds
• 1 tsp Cardamom Pods
• 1 Small Cinnamon Stick
• 1 Bay Leaf

• ½ tsp Turmeric
• 1 tsp Salt
• 1 Dried Black Lemon

METHOD:

Rub the chicken with salt, all the dry spices and MAGGI® Khaleeji Seasoning and allow to sit for 30 minutes.
In a large pot, sauté the onions and garlic until soft and fragrant.
Add the marinated chicken to the pot, searing it on both sides.
Pour in water, add in the bay leaves and black lemons.
Bring to boil, then lower the heat to a simmer and let cook covered for 45 minutes or until chicken is tender.
Once cooked, remove the chicken and save the stock for the rice.
Roast the chicken with melted butter or ghee 6–8 minutes at 200 degrees Celsius for a crispy finish and keep aside.
In a large pot, sauté the whole dry spices in ghee till aromatic.
Add the chopped onions and cook until golden.
Drain the soaked rice and add it to the pot, stirring for a minute.
Pour in 3 cups of the reserved chicken stock along with turmeric and salt before bringing to a boil.
Lower the heat, cover, and let the rice cook for 15–20 minutes until fluffy.
Heat a piece of charcoal on an open flame until red-hot.
Place a small metal bowl in the pot with the rice, add the hot charcoal, and drizzle a few drops of ghee on top.
Immediately cover the pot to trap the smoke for 5 minutes.
Plate the rice, placing the chicken on top.
You may garnish with fried nuts and serve alongside fresh salad and chutneys of your choice.

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