Cooking chicken Mandi and rice in this easy way makes it so TASTY
Ingredients:
Note: This recipe serves 4-6 people.
Vegetable oil
One onion, chopped (200g)
One tbsp grated garlic (15g)
Cinnamon sticks
Bay leaves
Dried lemon
One tsp cumin seeds
One tsp cardamom
One tsp cloves
Hot peppers and bell peppers
Five cups water
One tsp saffron or sazon
One tsp turmeric
Half a tsp black pepper
One fourth of a cup cup hot water
Salt
Two whole chicken, cut in halfs
Three cups long grain basmati rice
Natural charcoal (optional)
Instructions:
Preheat the oven to 400°F (200°C) with the bottom flame on only.
Add a little bit of vegetable oil into a small frying pan over medium heat. Add the chopped onion and sauté until caramelized.
Add the grated garlic to the frying pan and sauté until fragrant.
Pour the caramelized onions and garlic into a roasting pan.
Add cinnamon sticks, bay leaves, dried lemon, cumin seeds, cardamom, cloves, hot peppers, and bell peppers on top of the onions and garlic.
Pour 5 cups of water into the roasting pan.
Mix saffron or sazon, turmeric, black pepper, and hot water in a small bowl.
Season the chicken with salt and the mixture and a little bit of vegetable oil.
Place the chicken on the roasting pan rack and cover it with parchment paper and aluminum foil.
Roast the chicken for 45 minutes.
While the chicken is roasting, wash three cups of long grain basmati rice and soak it for 20 minutes.
Take the chicken out after 45 minutes.
Add the rice into the roasting pan and season with 1 and 1/2 teaspoons of salt.
Cover the rice with water. Add more water if necessary.
Put the chicken back on top of the rice and cover it with parchment paper and aluminum foil.
Put the chicken with the rice back in the oven for 35 minutes using the same settings and with the bottom flame on only.
If desired, smoke the meat using a hot natural charcoal and a little bit of vegetable oil and cover it for 5 minutes before serving.
Serve hot and enjoy!
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