Mandi Chicken Biryani with Mandi Chutney

Have you heard of Mandi Biryani?  It's different than regular Hyderabadi Biryani in the way how it is cooked. The Chicken (or any meat) is first cooked separately in the Tandoor (Taboon in Arabic), which is a special kind of oven, usually a pit dug up in the ground and covered with clay all around its sides. Later the meat is placed over rice while serving.

This Arabic style Biryani uses less oil/ghee compared to the regular Biryani. It's being more favorite among people compared to regular Biryani and available in very few restaurants, which is why it's sold in a high sky price.

The texture of the meat is drool-worthy, another factor, the craze is increasing more could be because it's served in an unique way.. No fancy style serving, people tend to sit on the floor and eat.

My today's recipe is about "Chicken Mandi Biryani", Though it's difficult to follow the exact cooking methodology, I have tried to replicate the similar taste. Spread a mat on floor, Serve it on a chowki, along with Mandi Chutney(recipe is given below) and a glass of Lassi/Butter milk. Try the recipe and share your experience in comments Section. 😉

  Ingredients :

For Mandi Biryani Masala :

• 6-8 Cloves 
• 2 tsp Coriander seeds 
• 1 tsp Peppercorn 
• 1 tsp Cumin Seeds 
• 1 tsp Fennel Seeds 
• 3-4 pieces of 1 inch Cinnamon Sticks 
• 7-8 Cloves 
• 7-8 Cardamom 
• 1/2 piece Nutmeg
  

Marination :

• Around 3 thigh Chicken Pieces 
• Salt 
• 1/2 tsp Turmeric Powder 
• 2 tsp Red Chilly Powder 
• 2 tsp Ginger Garlic Paste 
• 2 tsp Mandi Masala 
• Juice of half Lemon 
• 2 tsp Refined oil
  

For Biryani Rice :

• Refined Oil for Cooking Biryani 
• 2 Onion - sliced 
• Some Cashew, almonds and Raisins 
• 1 tsp Ginger Garlic Paste 
• 1 tsp Pepper Powder 
• 2-3 Green Chilly 
• 2 cup Basmati Rice 
• 1 tsp Ghee
  

Mandi Chutney :

• 3 Tomatoes - cut roughly and remove seeds 
• 2-3 Green Chilly 
• 5-6 Garlic Cloves 
• Some Coriander Leaves 
• Juice of half Lemon 
• Salt 
• 1/2 tsp Chat Masala 
• 1/2 tsp Cumin Powder 
• 1/2 tsp Black pepper powder

Recipe Details : 

✓ Let's start with Mandi Masala powder making. Dry roast all the dry spices under Mandi Biryani Masala and blend to make a nice powder. 

✓ Wash and clean the thigh pieces. Make some random cuts on it.

✓ Now it's Chicken Marination time. To the chicken pieces, Add all the ingredients under Marination.
Mix and coat the chicken pieces nicely with the Marination Masala. Cover and keep aside for around an hour for best taste. (minimum of 20-30 mins)

✓ In a steamer, heat water and place the chicken pieces on it. Cover and cook for around 20 mins in medium flame.

✓ Flip over and cook the other side for another 20 mins. Chicken would be tender and nicely cooked by now.

✓ Take out the chicken pieces and keep the chicken stock aside. We'll use it later for cooking Biryani rice.

✓ Heat a pan and add 1 tbsp Oil. Place the chicken pieces and fry both the sides for just 2-3 mins in medium flame. Switch off the flame and transfer the chicken pieces to a plate.

✓ It's the Biryani preparation time now. Wash the rice and keep soaked in water for around 15-20 mins. 

✓ In a pan, heat 1 tbsp oil and 1 tsp Ghee. Add the Cashew and Raisins. Slightly fry and take out.

 
✓ Now add the Onions, ginger garlic paste and Green Chilly. Fry until Onion turns light brown in color.

 
✓ Add Salt, pepper powder, 2 tsp Mandi Masala. Stir well.

✓ Add the Chicken stock now. Measure the stock. Rice and Water ratio should be 1:2. If needed, add some extra water and let it come to boil.

✓ Drain the water from soaked rice and add rice to the kadai. Mix and cook for around 10 mins in low flame until rice is cooked completely. 

✓ Stir the rice once and place the chicken pieces on it. 

✓ Cover and cook in low flame for around 8 mins for the Dum flavor.  Add the fried cashew and raisins. Mix again.

✓ Chicken Mandi Biryani is ready to Serve.

 
✓ Mandi Biryani tastes best with Mandi Chutney. In a blender jar, Take all the Ingredients under Chutney section and blend to a soft and smooth paste. Add few drops of water if needed.

✓ Serve the Biryani hot with Chutney and a glass of Buttermilk/Lassi.