Chicken Fry Piece Mandi-half Recipe

Place chicken bones, quartered onion, smashed garlic, optional tomato, whole spices and 6 cups cold water in a large pot. Bring to a boil over high heat, then reduce to a simmer.

Skim any foam that rises to the surface during the first 10 minutes. Add 1 tsp salt, then simmer gently for 45–60 minutes to concentrate flavor.

Strain the stock through a fine sieve, discarding solids. Reserve 3.5 cups of stock for cooking rice; cool and refrigerate any extra for another use.

Rinse the 2 cups of Basmati rice under cold water until the rinse runs clear to remove excess starch. Soak the rice in cold water for 20–30 minutes, then drain thoroughly.

If using saffron, bloom the threads in 2 tbsp warm milk and set aside.

In a heavy pot with a tight-fitting lid, heat 3 tbs ghee or oil over medium heat. Add whole cloves, green cardamom, black cardamom, peppercorns, bay leaves and the cinnamon stick. Toast briefly until aromatic, about 30–45 seconds.

Add the drained rice and gently stir to coat grains with the spiced fat for 1–2 minutes (do not break the grains).

Pour in 3.5 cups of the reserved warm chicken stock, add 1.5 tsp salt, and bring to a gentle boil. Reduce heat to low, cover tightly and simmer undisturbed for 12–15 minutes until liquid is absorbed and rice is tender.

Turn off heat, drizzle saffron milk over rice (if using), cover again and let rest for 10 minutes before fluffing with a fork.

Pat chicken pieces dry with paper towels. In a large bowl combine yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric, black pepper, mandi spice mix, 1.25 tsp salt and lemon juice. Mix into a smooth marinade.

Add the chicken pieces to the marinade, fully coating each piece. Cover and refrigerate for at least 1 hour and up to 4 hours (longer for deeper flavor).

When ready to fry, remove chicken from refrigerator 20 minutes before cooking to come closer to room temperature. In a shallow bowl whisk together cornstarch, flour and the egg to make a slightly thick batter/dredge. If mixture is too thick, add 1 tbsp water to adjust.

Heat vegetable oil in a deep heavy pot or deep-fryer to 175°C (350°F). The oil should be deep enough to submerge pieces halfway (about 2–3 inches).

Dredge each marinated chicken piece in the cornstarch-flour-egg mix, pressing to adhere a light coating. Shake off excess.

Carefully lower chicken pieces into hot oil (do not overcrowd) and fry in batches for 10–14 minutes, turning once, until internal temperature reaches 75°C (165°F) and coating is golden brown and crisp. Cooking time depends on piece size.

Transfer fried pieces to a wire rack set over a baking sheet to drain and keep crisp. Season lightly with a pinch of salt while hot.

Spoon a generous layer of mandi rice on a large serving platter or individual plates.

Arrange the hot fried chicken pieces on top of the rice, tucking pieces slightly into the rice so they absorb some aroma.

Scatter crispy fried onions and toasted nuts over the rice and chicken. Sprinkle chopped cilantro and place lemon wedges along the edge.

Serve immediately with extra hot sauce or chili paste on the side and offer the reserved warm chicken stock if desired to spoon onto rice for added moisture.