Chicken Mandi

🔥 Prep

• Rinse 3 cup basmati rice under cold water until water runs clear, then soak in water for 30 minutes, then drain.
• Peel and finely chop 1 onion.
• Peel and mince 5 garlic cloves.
• Pat dry 1 kg chicken, then cut into serving‑size pieces (about 8‑10 pieces).
• Measure out 3 tbsp Mandi spice mix, 2 tsp salt, and have 2 dried limes and 4 tbsp olive oil ready.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large heavy‑bottomed pot over medium heat.
• 2. Add the chopped onion and sauté until golden brown, about 5 minutes.
• 3. Stir in the minced garlic and cook for 1 minute until fragrant.
• 4. Add the chicken pieces, sprinkle with 2 tsp salt and 3 tbsp Mandi spice mix, and brown over medium‑high heat for 8‑10 minutes, turning occasionally.
• 5. Add the 2 dried limes (whole) and stir to combine.
• 6. Drain the soaked rice and add it to the pot, stirring to coat the grains with the oil and spices for 2 minutes.
• 7. Pour in 4.5 cups of water (enough to cover the rice by about 1 cm), bring to a rolling boil over high heat.
• 8. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 20 minutes without stirring.
• 9. After 20 minutes, turn off the heat and let the pot sit, still covered, for 10 minutes to steam.
• 10. Fluff the rice gently with a fork, transfer chicken and rice to a serving platter, and drizzle the remaining 2 tbsp olive oil over the top if desired.

🔥 Serve

• Garnish with fresh cilantro or parsley if desired.
• Serve hot with a side of yogurt‑cucumber salad or simple tomato salad.
• Accompany with warm flatbread or naan for scooping.