Chicken Fry Piece Mandi-single Recipe

Soak rice

Rinse the basmati rice under cold water until the water runs clear. Place the rice in a bowl and cover with 1 cup water. Soak for 20–30 minutes while you prepare the other components.

Toast whole spices

Heat 2 tbs ghee or oil in a medium saucepan over medium heat. Add the peppercorns, cardamom, cloves and bay leaf and toast for 30–45 seconds until fragrant.

Add the drained rice to the pan and gently toss with the spices and ghee for 1 minute to coat the grains.

Stir in ground cumin, ground coriander and turmeric. Add 1.25 tsp salt and pour in 2.5 cups hot water. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover the pan tightly, and simmer for 12–15 minutes until rice is tender and water is absorbed. Remove from heat and let rest, covered, for 5–7 minutes. Fluff with a fork before serving.

Marinate chicken

Pat the chicken leg quarter dry. In a bowl combine yogurt, garlic paste, ginger paste, 1 tsp ground cumin, 1 tsp ground coriander, paprika, chili powder, 1 tsp salt and 0.5 tsp black pepper. Rub the marinade all over the chicken, under the skin where possible. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Prepare coating

In a shallow bowl whisk together 0.5 cup all-purpose flour, 2 tsp cornstarch and 0.25 tsp baking powder. Season the mixture lightly with a pinch of salt and a little black pepper.

Coat and fry

Heat oil in a deep skillet or small pot to 170–175°C (340–350°F) or medium-high heat. Shake off excess marinade from the chicken, then dredge the piece in the flour mixture, pressing so it adheres. Fry the chicken for 10–12 minutes, turning occasionally, until golden brown and cooked through (internal temperature 74°C / 165°F). Transfer to a rack or paper towel to drain. For skin-on pieces, fry until skin is crisp; for thicker pieces, finish in a 180°C oven for 6–8 minutes if needed.

While rice and chicken are resting, make the sauce. In a small saucepan heat 1 tbs oil over medium heat. Add the sliced onion and sauté 4–5 minutes until softened and beginning to brown.

Add chopped tomato and cook 2–3 minutes until softened. Stir in 1 tsp mandi spice blend (or baharat), 0.5 tsp salt and 2 cups chicken stock. Bring to a simmer and cook 6–8 minutes to meld flavors.

Remove from heat and stir in 1 tbs lemon juice. Taste and adjust seasoning. Keep warm. This broth will be spooned over the rice for the classic mandi finish.

To serve a single mandi plate, mound about 1 to 1 1/4 cups of the cooked mandi rice on the plate.

Place the fried chicken piece on top or to the side of the rice. Spoon 1/4 to 1/3 cup of the warm mandi sauce/broth over the rice to moisten and flavor—use more if you like the rice saucier.

Sprinkle toasted slivered almonds (or pine nuts), crispy fried onions and chopped cilantro over the rice and chicken. Serve immediately with optional hot sauce on the side.