Chicken Mandi

1: Wash the chicken with skin and cut slits on the pieces.

2: Marinate the washed chicken in chopped green pepper, pepper corn, cardamom, Maggi cubes, Red food color, Kashmiri chilli powder, and oil. Keep aside for 30 minutes.

3: In a cooker, add oil and fry the chicken skin side down until it gets 70 to 80% cooked.

4: Add the washed basmati rice along with green chillies and some turmeric milk mixture.

5: Cook the 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.

8: Add salt according to taste.