Chicken Fry Piece Mandi-full Recipe

Prepare and marinate

Pat chicken pieces dry with paper towels. In a large bowl combine yogurt, ginger-garlic paste, ground cumin, ground coriander, red chili powder, turmeric, 1.5 tsp salt, lemon juice and 2 tbsp oil. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Make coating and batter

In a shallow bowl whisk together all-purpose flour, cornstarch, baking powder, garlic powder, paprika, black pepper and 1 tsp salt. Slowly add 1/2 cup cold water while stirring until you reach a thick paste that will cling to the chicken (adjust water slightly if needed).

Heat oil

Pour enough vegetable oil into a deep skillet or pot to reach about 1.5–2 inches deep. Heat over medium-high heat until oil reaches 350°F (175°C) or a small piece of batter sizzles and turns golden in about 30 seconds.

Coat and fry chicken

Remove marinated chicken from fridge and let sit 10 minutes. Working in batches, dip each piece into the flour/batter mixture, ensuring an even coating. Carefully lower pieces into hot oil and fry, turning occasionally, until coating is crisp and internal temperature reads 165°F (74°C) and juices run clear — about 12–16 minutes depending on piece size. Transfer to a wire rack or paper towel-lined tray to drain and keep warm in a low oven (about 200°F/95°C) while you prepare rice.

Rinse and soak rice

Rinse basmati rice under cold water until water runs clear to remove excess starch. Soak rice in 4 cups water for 20–30 minutes, then drain thoroughly.

Prepare aromatics

In a large heavy-bottomed pot or Dutch oven heat 3 tbsp ghee or oil over medium heat. Add sliced onion and saute until soft and beginning to brown, about 8–10 minutes. Add smashed garlic and whole spices (cardamom pods, cinnamon stick, cloves) and fry for 1–2 minutes until fragrant.

Toast mandi spice

Add 2 tbsp mandi spice mix (or baharat) and toast in the oil for 30 seconds to bloom the spices. Stir to coat the onions and aromatics.

Cook rice

Add the drained rice to the pot and stir gently to coat each grain in the spiced oil for 1–2 minutes. Pour in 4.5 cups chicken broth or water and add 2 tsp salt (adjust to taste). Bring to a gentle boil uncovered, then reduce heat to low, cover tightly and simmer for 15 minutes, or until rice is tender and liquid is absorbed.

Rest rice

Once cooked, remove pot from heat and let rest, covered, for 10 minutes. Fluff rice gently with a fork to separate grains.

Arrange mandi with chicken

On a large serving platter mound the fluffed mandi rice. Create shallow wells and tuck the fried chicken pieces into the rice so the pieces rest partially on and within the rice, allowing rice to soak a little of the chicken juices and flavors.

Add toppings

Scatter golden fried onions (birista), fried or slivered almonds and chopped cilantro and mint over the rice. Place lemon wedges around the platter and serve hot with hot sauce or mandi-style chutney on the side.

Serving suggestion

Serve immediately so the fried coating remains crisp against the soft rice. Offer extra lemon and chutney for guests to adjust spice and acidity.