Chicken Mandi Biryani
Chicken Mandi Biryani is a flavorful and aromatic rice dish that is highly popular among Bangladeshi people. This delectable fusion of Arabic and South Asian cuisines combines tenderly cooked chicken with fragrant Basmati rice, infused with a blend of aromatic spices and herbs.
The taste experience of Chicken Mandi Biryani is truly exceptional. The chicken is marinated with a mixture of spices and cooked to perfection, resulting in tender and succulent meat that is packed with flavors. The long-grain Basmati rice is cooked with aromatic spices such as cardamom, cloves, and cinnamon, which infuse the grains with a delightful aroma and subtle taste. The combination of the well-spiced chicken and fragrant rice creates a harmonious symphony of flavors that is sure to tantalize the taste buds.
Chicken Mandi Biryani has gained immense popularity in Bangladesh. It is a beloved dish often enjoyed during festive occasions, family gatherings, and special celebrations. Its rich flavors and enticing aroma make it a favorite among food enthusiasts and connoisseurs alike. The succulent chicken and fragrant rice, along with the medley of spices, create a culinary experience that is cherished by Bangladeshi people who appreciate the richness and diversity of their traditional cuisine.
Contributors Bio
I am a teacher. I learned cooking at first from my mother-in-law.
She cooks delicious items. Gradually I learned everything from her.I love to make baking item, fast food item etc
Ingredients
- 4-5 pcs chicken
- 2 cups chinigura rice
- 1 tbsp onion paste
- 1 tsp ginger paste
- 1 tbsp garlic paste
- salt to taste
- 3 cups water
- 3 tbsp cooking oil
- 1 tbsp ghee
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1.5 tbsp cumin powder
- 2 tbsp biryani masala
- 1 chopped onion
- 4 green chili
- 1 sliced carrot small
- 5 pcs nuts any
- 6 pcs raisins
Instructions
For making Chicken Stock:
- First, take 3 cups of water and add garam masala, ginger, garlic, Onion Paste, salt, sliced onion, red chili, and turmeric powder and let it boil.
- After boiling add the chicken and reduce water from 3 cups to 2 cups.
- Now separate the chicken and strain the water. Our Chicken stock is ready.
- Fry the chicken on both sides in hot oil for 3 minutes.
- Our Mandi Chicken is now ready.
For making Biryani:
- In a non-stick pan add some oil, then add garam masala and fry it for a few seconds.
- Add Onion slices and fry it.
- After washing the Chinigura rice, fry it for a few minutes.
- Then add 4 cups of prepared chicken stock, biryani masala, green chili, sugar, raisin, nuts, salt, and carrot slices and cover it for 20 minutes. When it's done add the chicken to the biryani rice and in the middle add hot coal with ghee and cover the lid for 10 minutes.
- When smoky flavors come, separate the coal.
- Now our delicious Chicken Mandi Biryani is ready to serve.
