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
Step 1 chicken mandi preparation
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.
Step 2 mandi rice preparation
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.
Step 3 mandi sauce preparation
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.