Mandi/Khabsa

Mandi/Khabsa

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 4

  • Basmati rice 3 cups

  • lemon rind (grated) 2 nos

  • strands of saffron 4-5 nos

  • salt 1 pinch

  • kesar/orange color (little) 1 pinch

  • cashewnuts 1/4 cups

  • almonds 6-7 nos

  • cinnamon sticks 4 nos

  • green elaichi 7 nos

  • Chicken : chicken 1 nos

  • tomatoes (chopped) 4 nos

  • tomato puree 2 tbsp

  • salt 1 pinch

  • chilli powder 1 tsp

  • turmeric (pinch) 1 pinch

  • garam masala 1 tsp

  • jeera masala 1/2 tsp

  • carrot (grated) 1 nos

  • capsi (grated) 1 nos

  • lemon juice 1 tsp

  • biryani masala 1 tsp

Directions

  • 01

    boil rice in salt, cinnamon and elaichi when all most done strain all water out.

  • 02

    put 4 tbsp of ghee/oil in the pot and add strained rice, lemon rind grated, soaked saffron strands and color in it, mix well...

  • 03

    heat up 1 tbsp of ghee and fry the almonds and cashewnuts add to the rice and toss well..

  • 04

    keep for simmering when done do dhuuan/smoke, lower a foil bowl on the rice, put red hot charcoal pcs on it n pour ghee, cover the lid properly and do not let the smoke escape....

  • 05

    Chicken: marinate chicken 1 or 2 hrs before in salt, cinnamon powder, ginger garlic paste, chilli powder and turmeric powder...

  • 06

    take a big bowl put tomatoes, chilli powder, garam masala, jeera powder, turmeric, lil salt, lemon, carrot, capsicum and tomato puree mix all well add oil it..

  • 07

    On a greased baking tray or casserole put tomato gravy and chicken, cover with foil and bake in oven on 220°C when chicken done open de foil and dry up the masala in oven.

  • 08

    remove from oven do same dhuaan like in rice and cover with the foil....

  • 09

    while serving lay rice on a platter o casserole n put chicken n masala on top of the rice...

  • 10

    serve with soup or shurbah n onion rings and lemon slices....

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