Ingredients:
1
kg - Whole Chicken,
cut in to 2 halves
2
cups- Basmati rice
¼
cup- Carrots, grated
3
tbsp. Mandi spices
¼
cup- Green bell pepper, grated
100
grams. Butter
2-
Dried lemon pieces
3
tbsp. Olive oil
½
cup- Almond
4
cups- Chicken stock water
Aluminum foil
1
medium piece- Coal
Salt
to taste
To make
mandi spice:
2 tbsp. Cardamom pods.
2 tbsp. Cloves.
2 tsp. Black pepper.
1- Whole nutmeg.
1 tbsp. Deride Ginger.
4- Bay leaves.
Method:
1. Blend or process all ingredients under mandi spice together until finely crushed.
2 tbsp. Cardamom pods.
2 tbsp. Cloves.
2 tsp. Black pepper.
1- Whole nutmeg.
1 tbsp. Deride Ginger.
4- Bay leaves.
1. Blend or process all ingredients under mandi spice together until finely crushed.
2.
In a
cooking pot combine chicken, salt, 1 1/2 tablespoons of mandi spices, 1 tbsp.
olive oil and one piece of dry lemon, stirring well then cover cooking pot
using aluminum foil.
3.
Heat oven for 165 Celsius, place cooking pot for nearly 45 minutes until the
chicken is cooked. Keep watching chicken from time to time.
4.
Wash rice then overflow it with warm water, letting it soak for 20 minutes
before draining it.
5.
In another cooking pot combine 4 cups of chicken stock, butter, grated carrots,
green bell pepper and one piece of dry lemons bringing it to boil
6.
Drain rice. Add salt and 1 1/2 tablespoons of mandi spices then add to the
carrots and green bell pepper stirring well and cook over low heat for 10
minutes.
7.
Put remaining olive oil in a small plate then make hole in the middle of rice
and Place chicken over rice.
8.
Place plate in the hole and Put burning coal inside the olive oil plate. Close
cooker immediately allowing smoke to come out to hit rice & chicken.
9.
Take out the olive oil plate after 10 minutes and prepare a large serving
platter and firstly place rice then chicken.
10.
Garnish with almond and serve.