- K&N's Whole Chicken - 1 kg (Size 11)
- K&N's Stok - 2 cubes
- Mandi Masala - 2 tbsp
- Salt – to taste
- Vinegar - 2 tbsp
- Red Chilli Powder - 1 tbsp
- Ginger Garlic Paste – 2 tbsp
- Crushed Red Chilli - 2 tbsp
- Lemon Juice - 2 tbsp
- Water- 3 liters
- Cooking Oil - 4 tbsp
- Onion - 2; chopped
- Raisins – 20 g
- Cashew nuts – 25 g
- Green chillies - 3; halved
- Cumin seeds - 2 tbsp
- Water - As required
- Rice - 2 cups; pre-soaked
- Yellow food colour - 1 tsp
- Charcoal - For smoke
Thaw K&N's Whole Chicken as per instructions on pack and set aside.
In a bowl mix mandi masala, salt, vinegar, red chilli powder, ginger garlic paste, crushed red chilli, lemon juice. Apply this generously on K&N’s Whole Chicken, and leave to marinate in refrigerator for 2 hours.
To cook; cover and steam the marinated chicken for 35-40 minutes or until tender.
In a separate pot; golden fry onion and add half ginger garlic paste. Add raisins, cashew nuts, green chillies, salt, cumin seeds, and fry.
Add water and bring to boil. Then add K&N's Stok, pre-soaked rice and cook until rice are ¾ done. Add food color to rice and cook until fully done.
Place the steamed chicken on top of rice, keep a smoking piece of charcoal in the pot and seal with lid for 5-10 mins, to add flavor to Mandi.
Dish out and serve hot with condiments of your choice.
- Coriander Seeds - 2 tsp
- Cumin Seeds - 2 tsp
- Black pepper - 1 tsp
- Star Anise - 1 tsp
- Green Cardamom - 1 tsp
- Cinnamon - tsp
- Black Cardamom - 1 tsp
- Fennel Seeds – 1 tsp
Roast all the ingredients and grind to make Mandi Masala.