A quick and tasty Arabic Mandi recipe that keeps cooking time low while using minimal ingredients. This dish is made with marinated chicken, basmati rice, and a blend of aromatic spices.
1: Wash the chicken with skin and cut slits on the pieces.
2: Marinate the washed chicken in chopped green pepper, peppercorn, cardamom, Maggi cubes, red food color, Kashmiri chilli powder, and oil. Set aside for 30 minutes.
3: In a cooker, add oil and fry the chicken skin side down until it is 70 to 80% cooked.
4: Add washed basmati rice along with green chillies and a turmeric milk mixture.
5: Cook basmati rice for three whistles, then leave it in the cooker for 10 to 15 minutes.
6: Once the rice is cooked, take it out and let it cool down to prevent sticking.
7: Plate the Arabic Mandi by adding rice to a plate and placing the chicken on top. Enjoy!
