Instructions
Begin by thoroughly cleaning the chicken, then cut it into pieces suitable for your preference. Marinate the chicken pieces briefly with salt, turmeric, and a touch of oil to infuse them with an inviting golden hue and foundational seasoning. Next, rinse the basmati rice under cold water until the water runs clear to remove excess starch, then soak it for 20 to 30 minutes to ensure fluffy and separate grains upon cooking. Heat ghee or oil in a large, heavy-bottomed pot over medium heat. Sauté the finely chopped onions until they turn a beautiful golden brown, releasing their natural sweetness. Add the minced garlic and sliced green chillies, frying gently for 1 to 2 minutes until aromatic – be careful not to burn the garlic. Introduce the whole spices—cardamom pods, cloves, cinnamon stick, and bay leaves—allowing them to sizzle and aromatic oils to bloom. Stir in the ground coriander and cumin, letting the fragrant spices mingle with the onions, creating a warm, inviting base. Add the marinated chicken pieces to the pot and brown them lightly on all sides to lock in flavor. Pour in enough water or chicken stock to just cover the chicken, then reduce the heat to a gentle simmer. Cook until the chicken is nearly done, tender and infused with the spiced broth. Carefully remove the chicken pieces and set them aside. Measure the liquid left in the pot, then add the soaked rice to this flavorful broth. Bring the mixture to a boil, then lower the heat, cover the pot, and cook the rice until it is almost tender but still retains a slight bite. Return the chicken pieces to nestle atop the rice, cover the pot tightly, and let it steam on the lowest heat for another 10 to 15 minutes. This step allows the flavors to meld beautifully, resulting in a cohesive, aromatic dish. For an authentic smoky touch, you can perform the optional dhungar technique: heat a small piece of charcoal until red-hot, place it in a foil cup in the center of the pot atop the rice and chicken, add a teaspoon of butter or oil onto the coal, and immediately cover the pot to trap the smoke. Let it infuse for 5 to 10 minutes before carefully removing the coal. Garnish generously with crispy fried onions and freshly chopped coriander leaves. Serve hot alongside refreshing chutney or a cool raita to complement the rich spices and savor the full experience of this classic Chicken Mandi.
