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Whosayna’s Veggies Chicken Tandoori Mandi

Whosayna’s Veggies Chicken Tandoori Mandi


Cooking Time

Preparation Time : 10

Cook Time : 50

Total Time : 60


Serves 7

  • 3 cups Basmati rice 2 Lemon Rind (grated) few Saffron Strands (soak in lemon juice) Salt (as required) Yellow food color few Cashewnuts few Almonds 2 tbsp Zereksh or Raisins 4 Cinnamon sticks 7 Cardamon 5 Cloves 1/4 tsp Blackpepper corns 1 tsp Cummin seeds 4 Tomatoes (chopped) 1/2 tsp Chilli powder Turmeric powder (pinch) 1 Carrot (grated) 1 Capsicum (grated) 1 cup Peas 1 cup French beans (chopped) 5 Onions (Birista) 4 tbsp Ghee 5 tbsp Oil 1 tbsp Garlic (paste) 1/2 tbsp Ginger (paste) 2 tbsp Corriander leaves (chopped) Chargrilled Tandoori Chicken: 1 Whole Chicken 2 tsp Salt 2 tsp Chilli powder 1/2 tsp Turmeric powder 1/2 tsp Garam masala 1 tsp Tandoori masala 2 tbsp Ginger Garlic paste 1/2 cup Yogurt


  • 01

    1) Slit and marinate chicken overnight or atleast for five hours with paste made of all the rest of tandoori ingredients 2) Braise tomatoes in ghee and oil, add cloves, cinnamon, cardamon and black pepper, till paste like 3) Add the spices, ginger garlic paste and saute for five minutes add carrot, fresh beans and capsicum mix and remove from flame 4) Chargrill chicken and cover with foil 5) Boil rice with lemon rind, salt, peas and water, when almost done strain water 6) In a pan heat up one tablespoon of ghee fry the almonds, cashewnuts and zereksh or raisins, keep aside 7) Put half of the rice in a big broad pot, pour tomato mixture and fried nuts and zereshk, mix well 8} Sprinkle fried onions then pour the rest of rice, put yellow color on it, add corriander leaves and two tablespoon of ghee and mix the top part only, place the chicken on it and simmer 9) When rice done make dhuuan/smoke of charcoal and a teaspoon of ghee on a bowl made of foil, cover the lid properly and let the smoke be intact



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