The only thing I like better than talking about food is cooking it
Basmati rice500 g
Black pepper (crushed)7 g
Cardamom powder5 g
Cardamom (whole)1 g
Cashewnut (roasted)2 g
Chicken stock100 ml
Chicken thigh mandi50 g
Chicken thigh marinated500 g
Cinnamon sticks0.5 g
Clove powder2 g
Clove (whole)0.5 gm
Corn oil89 ml
Emirati ghee20 g
Garlic (chopped)30 g
Pine seed (roasted)3 g
Red food colour4 g
Red onion (chopped)260 g
Saffron (diluted)3 g
Smoke water0.002 ml
Tomato (chopped)400 g
Tomato paste60 g
Mix all the marinade ingredients together (20 g chopped red onion, 2 g red food colour, 3 g crushed black pepper, 2 g cardamom powder, 1 g clove powder, 8 g salt and 15 g corn oil) and then add the chicken thigh pieces (10 x 50 g).
Leave the chicken to marinate in the mixture for 4 hours.
Oven roast the chicken thigh pieces at 190°C for 10 minutes.
Mandi rice preparation
Heat the pan with oil (40 g) and ghee (20 g).
Sauté the onion (40 g) and all the spices together (1 g cardamom whole, 0.5 g clove whole, 0.5 g cinnamon sticks, 2 g whole roasted cashewnuts, 3 g roasted pine seeds and 12 g salt).
Add water and bring to boil.
Add the rice (500 g).
Cover the dish and leave on a medium heat until the rice is cooked.
Add the diluted saffron (3 g) and red food colour (2 g) to the water.
Mandi sauce preparation
Heat the pan with oil (40 g) on a medium heat.
Sauté the garlic (30 g) and onion (200 g) until translucent.
Add all spices (13 gm salt, 4 g pepper black crushed, 3 g cardamom powder and 1 g clove powder), turn to a low heat and leave to cook with the lid on for several minutes, stirring occasionally.
Add tomato (460 g) and simmer for few minutes, until the tomato is cooked to a soft consistency.
Add the chicken stock (100 ml) and water (1 l) and bring to a boil. Reduce the heat, and leave to simmer for 15 minutes.