Murga Mandi recipe

Wash 2 cups of basmati rice thoroughly. Add 1 teaspoon turmeric powder to the washed rice and soak in water for 1 hour. Turmeric is added to give a golden color to the rice grain.

In a pan dry roast 2 tablespoon cumin seeds and 1 tablespoon coriander seeds, cool and transfer it to a dry grinder. Then add 6 cardamom pieces, 3 pieces cinnamon sticks of 1 inch each, 8 cloves, 1 tablespoon black peppercorns, and 3 bay leaves. Grind to a smooth powder. Remove in a bowl and add 1 teaspoon turmeric powder. Mix well and set aside.

Marinate chicken pieces with salt, lemon juice, 2 tablespoons of mandi spice mix, and olive oil for 30 minutes. Heat oil in a non-stick saucepan and fry the chicken pieces on high heat for 5 minutes until all juices are sealed. Reduce the flame, add 1 cup hot water, place the lid and cook until chicken is fully done.

Discard the turmeric water gently from the rice. Heat oil in a large saucepan and add 1 small piece of cinnamon stick, cardamom, cloves, and bay leaves. Then add 1 medium onion sliced and fry till soft. Add dry lemon, 2 large non-spicy green chilies, 2 pieces of chicken with bones (to give chicken flavor to the rice), 2 tablespoon mandi spice mix, and 1 teaspoon salt, Stir well for 3 minutes on high heat and then add 4 ¼ cups of water and any water remaining from mandi chicken. Place the lid and add soaked rice to the saucepan. Stir gently, cover, and cook until the rice is well cooked and all water has dried. You can place slices of tomato on top while cooking rice and later remove and use it for garnish.

Once the rice is cooked, place mandi chicken on the rice in the same saucepan. Place a small bowl with hot burning charcoal. Pour 1 teaspoon ghee over the coal and place the lid tightly. Fumigate the mandi rice and chicken for 15 to 20 minutes.

Place the mandi rice on a large serving dish, garnish with fried onion, fried green chilies, fried raisins, cashew, and fried almonds. Place chicken pieces on the rice and serve hot with tomato chutney.