Mandy Chicken Rice (Nasi Arab Mandy)

Recipe's preparation

Mandy Spice

3 mins| 100C | sp

Dry toast Ingredients for mandy spices: 2 tablespoon coriander seeds 1 tablespoon cumin 1 tablespoon black pepper 1 teaspoon cloves 8 cardamom pod 1 stick of cinnamon 3 pieces dried bay leaves



Mill 1 min | sp 10.
Put aside, will be used in the next steps

Mandy chicken broth

Sautee 5 mins| 120C | rev sp 1 these ingredients

2-3 tablespoon cooking oil 2 bay leaves 1 stick of cinnamon 2 teaspoon black pepper ½ yellow onion
salt

Add 1500g water, chicken stock powder and salt.

Rub the chicken with 1 tsp mandy spice. place in the varoma. and steam half cook 20 minutes| varoma | rev sp 2.

Put aside.

Chicken gril rub

In a small bowl, Mix well;
2 tablespoon olive oil 1 teaspoon smoked paprika powder/chilli powder few drops of yellow food coloring 1 tablespoon lemon juice ½ tablespoon mandi spices

Brush the rub onto the steamed chicken. Then grill in the air-fryer or oven for 20 minutes at 180C

The Mandy rice

Sautee 8 min | 120C | rev sp 1
3-4 tablespoon ghee ½ yellow onion 5-6 cloves garlic 3 stalks of green chilli 4-5 stalks green bird's eye chili 1 - 1 ½ tablespoon mandi spices

Add 950 g of the chicken broth and 500g basmathi rice.
Select rice cooker mode.

Alternatively, place 300g rice in the simmering basket, add the sauteed item. add Chicken broth. Cook using simmering basket technique: 15 min | varoma | sp 3

Serve with the grilled chicken and chicken soup, salad and harrah sauce