Mandi biryani Tandoori Chicken Style Mandi Biryani _ EID MUBARAK

  • Published on:  5/22/2020
  • Vahchef cooking 2 whole chicken for mandi style biryani for his family
    Chicken Mandi Biryani

    Chicken Whole - Full Bird
    Chicken Stock - 1 lit
    Basmathi Rice(soaked) - 1 kg
    Coriander seeds - 2 tsp
    Pepper - 2 tsp
    Cloves - 1 tsp
    Jaiphal - 1
    Black Cardamom - 2
    Green Cardamom - 2
    Jeera - 2 tsp
    Maze - 1
    Biryani leaf - 1
    Lemon(Dried) - 2-4
    Ginger Garlic paste - 1 tsp
    Lemon - 1
    Almonds(soaked) - ¼ cup
    Raisins - ¼ cup
    Cashew nuts - ¼ cup
    Brown onions - 1 cup
    Onions - 1 cup
    Turmeric - 1 tsp
    Green chillies - 4-5
    Tomato Puree - 1 cup
    Saffron - ½ tsp

    Oil - As Required

    Take a Blender add coriander seeds, pepper, cloves, cloves, jaiphal, black cardamom,green cardamom,jeera,maze,biryani leaf and dried lemon, grind it into powder and keep aside. Take the whole chicken and apply the grounded masala,ginger garlic paste, salt and some lemon to it and keep aside.

    Take a bowl add oil,onions,ginger garlic paste,turmeric,tomato puree and saute it for a minute. Add the leftover masala & chicken stock and cook it for sometime and remove some of for serving as gravy for the mandi, now add chilli powder and some extra water for steaming the chicken with the lid closed for 15 minutes. Now add rice to it and some dry fruits and saffron and cook it for 5 more minutes.
    Now take a tawa add oil and cook the chicken by adding salt. Roast it for sometime and add eggs to it and switch off the flame.
    Serve it on a mandi plate by topping it up with brown onions,dry fruits and french fries,mayonnaise , mint chutney and tomato gravy.