Empty My Fridge
Chicken Mandi with Fragrant Rice
Ingredients
- Saffron · ground¼ tsp
- Mandi Spice Mix
- Cumin1 ½ tsp
- Cilantro1 tsp
- Paprika1 ½ tsp
- Turmeric½ tsp
- Cinnamon½ tsp
- Chicken2
- Olive oil4 tbsp
- Salt2 ½ tsp
- Rice3 cups
- Onion · chopped, thinly sliced4
- Cardamom4
- Lime · dried2
- Bay leaf1
- Tomato2
- Jalapeño chili1
- Garlic1 clove
- Parsley½ cups
- Canola oil½ cups
- Almond⅓ cups
- Raisin⅓ cups
Instructions
- Sprinkle the ground saffron over the ice cubes in a small bowl and leave it at room temperature until the ice melts.
- Mix the cumin, coriander, paprika, turmeric and cinnamon in a small bowl, then split the spice mix in half: one half for the chicken, one half for the rice.
- Mix half the spice mix with 2 tablespoons olive oil, 1 teaspoon kosher salt and half the bloomed saffron to make a paste.
- Rub the paste thoroughly over both chicken halves, covering them well. Cover and marinate for at least 30 minutes, or overnight for more flavour.
- Preheat the oven to 400°F. Put the chicken in a 9×13 baking dish, cover with foil and roast for 45 minutes. Uncover and roast for another 45 minutes, until fully cooked with crispy golden skin.
- While the chicken roasts, heat 2 tablespoons olive oil in a large pot over medium-high heat and cook the chopped onion until golden.
- Add the remaining spice mix, cardamom pods, salt and pierced dried limes.
- Stir in the rinsed basmati rice, bay leaf, remaining bloomed saffron and 4½ cups water.
- Bring to a simmer, then cover and cook on medium-low heat for 25 minutes, until the water is absorbed and the rice is tender.
- Turn off the heat and rest the rice for 10 to 15 minutes, then fluff it with a fork.
- Blend the tomatoes, seeded jalapeño, garlic clove, ½ teaspoon salt and parsley in a food processor until smooth. Keep the jalapeño seeds if you want it spicy.
- Fry the thinly sliced onions in the canola oil over medium heat, in batches, until crispy and golden brown, about 10 minutes. Watch them so they don't burn, then drain on paper towel.
- Toast the slivered almonds and raisins in 1 tablespoon olive oil in a separate pan until fragrant.
- Fluff the rice onto a large platter, set the roasted chicken on top, and finish with the fried onions, almonds and raisins.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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