KUZHI MANDHI - Chicken Kuzhi Mandhi - Arabian Kuzhi Mandhi Recipe - Mubashir saddique - Village Food

Here’s a delicious and authentic recipe for **Chicken Kuzhi Mandhi**, inspired by the Arabian style. This dish is well-loved for its smoky aroma, fragrant rice, and tender chicken, often made in a traditional pit ("kuzhi"). If you don’t have a pit, don’t worry—you can achieve the same flavor on your stovetop or oven.

---

### **Ingredients**
#### For the Chicken Marinade:
- Chicken: 1 kg (whole or cut into large pieces)
- Yogurt: ½ cup
- Lemon juice: 2 tbsp
- Ginger-garlic paste: 2 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala powder: 1 tsp
- Black pepper powder: ½ tsp
- Salt: 1 tsp
- Oil: 2 tbsp

#### For the Mandhi Rice:
- Basmati rice: 1 kg (washed and soaked for 30 minutes)
- Water or chicken stock: 1.5 liters
- Onion: 1 large (sliced)
- Bay leaves: 2
- Cinnamon stick: 1-inch
- Green cardamom: 4
- Cloves: 4
- Black peppercorns: 8
- Star anise: 1
- Salt: 1½ tsp (adjust to taste)
- Ghee: ½ cup

#### For the Smoky Aroma:
- Charcoal: 1 small piece
- Ghee: 1 tsp

#### For Garnishing:
- Fried onions: ½ cup
- Almonds and cashews: ½ cup (lightly roasted)
- Raisins: ¼ cup (optional)

---

### **Instructions**

#### Step 1: Marinate the Chicken
1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and all the spices.
2. Coat the chicken pieces well with the marinade and let it rest for 1–2 hours (overnight for deeper flavor).

#### Step 2: Cook the Chicken
1. Heat 2 tbsp of ghee in a large pan or pot.
2. Add the marinated chicken and sear it on medium-high heat until golden brown on both sides.
3. Cover and cook the chicken on low heat until tender (10–15 minutes). Set aside.

#### Step 3: Prepare the Mandhi Rice
1. In the same pot, add ½ cup of ghee and heat.
2. Add sliced onions and sauté until translucent.
3. Add the whole spices (bay leaves, cinnamon, cardamom, cloves, peppercorns, star anise) and sauté until aromatic.
4. Pour in water or chicken stock and bring it to a boil. Add salt.
5. Drain the soaked rice and add it to the boiling stock.
6. Cook on medium-high heat until most of the water is absorbed.
7. Reduce the heat to low, cover the lid tightly, and cook on **dum** for 20–25 minutes.

#### Step 4: Infuse the Smoky Flavor
1. Heat a small piece of charcoal until red hot.
2. Place a small bowl or piece of foil in the center of the rice pot.
3. Add 1 tsp of ghee to the hot charcoal and immediately cover the pot to trap the smoke. Let it sit for 5–10 minutes.

#### Step 5: Assemble and Garnish
1. Place the cooked chicken pieces on top of the rice.
2. Garnish with fried onions, roasted almonds, cashews, and raisins.

#### Step 6: Serve
1. Serve the Chicken Kuzhi Mandhi hot with cucumber raita, tomato chutney, or Arabic salad.

---

Enjoy this aromatic and flavorful **Chicken Kuzhi Mandhi**, perfect for family gatherings or special occasions! Let me know if you try it! 😊Here’s a delicious and authentic recipe for **Chicken Kuzhi Mandhi**, inspired by the Arabian style. This dish is well-loved for its smoky aroma, fragrant rice, and tender chicken, often made in a traditional pit ("kuzhi"). If you don’t have a pit, don’t worry—you can achieve the same flavor on your stovetop or oven.

---

### **Ingredients**
#### For the Chicken Marinade:
- Chicken: 1 kg (whole or cut into large pieces)
- Yogurt: ½ cup
- Lemon juice: 2 tbsp
- Ginger-garlic paste: 2 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala powder: 1 tsp
- Black pepper powder: ½ tsp
- Salt: 1 tsp
- Oil: 2 tbsp

#### For the Mandhi Rice:
- Basmati rice: 1 kg (washed and soaked for 30 minutes)
- Water or chicken stock: 1.5 liters
- Onion: 1 large (sliced)
- Bay leaves: 2
- Cinnamon stick: 1-inch
- Green cardamom: 4
- Cloves: 4
- Black peppercorns: 8
- Star anise: 1
- Salt: 1½ tsp (adjust to taste)
- Ghee: ½ cup

#### For the Smoky Aroma:
- Charcoal: 1 small piece
- Ghee: 1 tsp

#### For Garnishing:
- Fried onions: ½ cup
- Almonds and cashews: ½ cup (lightly roasted)
- Raisins: ¼ cup (optional)

---

### **Instructions**

#### Step 1: Marinate the Chicken
1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and all the spices.
2. Coat the chicken pieces well with the marinade and let it rest for 1–2 hours (overnight for deeper flavor).

#### Step 2: Cook the Chicken
1. Heat 2 tbsp of ghee in a large pan or pot.
2. Add the marinated chicken and sear it on medium-high heat until golden brown on both sides.
3. Cover and cook the chicken on low heat until tender (10–15 minutes). Set aside.

#### Step 3: Prepare the Mandhi Rice
1. In the same pot, add ½ cup of ghee and heat.
2. Add sliced onions and sauté until translucent.
3. Add the whole spices (bay leaves, cinnamon, cardamom, cloves, peppercorns, star anise) and sauté until aromatic.
4. Pour in water or chicken stock and bring it to a boil. Add salt.
5. Drain the soaked rice and add it to the boiling stock.
6. Cook on medium-high heat until most of the water is absorbed.
7. Reduce the heat to low, cover the lid tightly, and cook on **dum** for 20–25 minutes.

#### Step 4: Infuse the Smoky Flavor
1. Heat a small piece of charcoal until red hot.
2. Place a small bowl or piece of foil in the center of the rice pot.
3. Add 1 tsp of ghee to the hot charcoal and immediately cover the pot to trap the smoke. Let it sit for 5–10 minutes.

#### Step 5: Assemble and Garnish
1. Place the cooked chicken pieces on top of the rice.
2. Garnish with fried onions, roasted almonds, cashews, and raisins.

#### Step 6: Serve
1. Serve the Chicken Kuzhi Mandhi hot with cucumber raita, tomato chutney, or Arabic salad.

---

Enjoy this aromatic and flavorful **Chicken Kuzhi Mandhi**, perfect for family gatherings or special occasions! Let me know if you try it! 😊Here’s a delicious and authentic recipe for **Chicken Kuzhi Mandhi**, inspired by the Arabian style. This dish is well-loved for its smoky aroma, fragrant rice, and tender chicken, often made in a traditional pit ("kuzhi"). If you don’t have a pit, don’t worry—you can achieve the same flavor on your stovetop or oven.

---

### **Ingredients**
#### For the Chicken Marinade:
- Chicken: 1 kg (whole or cut into large pieces)
- Yogurt: ½ cup
- Lemon juice: 2 tbsp
- Ginger-garlic paste: 2 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala powder: 1 tsp
- Black pepper powder: ½ tsp
- Salt: 1 tsp
- Oil: 2 tbsp

#### For the Mandhi Rice:
- Basmati rice: 1 kg (washed and soaked for 30 minutes)
- Water or chicken stock: 1.5 liters
- Onion: 1 large (sliced)
- Bay leaves: 2
- Cinnamon stick: 1-inch
- Green cardamom: 4
- Cloves: 4
- Black peppercorns: 8
- Star anise: 1
- Salt: 1½ tsp (adjust to taste)
- Ghee: ½ cup

#### For the Smoky Aroma:
- Charcoal: 1 small piece
- Ghee: 1 tsp

#### For Garnishing:
- Fried onions: ½ cup
- Almonds and cashews: ½ cup (lightly roasted)
- Raisins: ¼ cup (optional)

---

### **Instructions**

#### Step 1: Marinate the Chicken
1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and all the spices.
2. Coat the chicken pieces well with the marinade and let it rest for 1–2 hours (overnight for deeper flavor).

#### Step 2: Cook the Chicken
1. Heat 2 tbsp of ghee in a large pan or pot.
2. Add the marinated chicken and sear it on medium-high heat until golden brown on both sides.
3. Cover and cook the chicken on low heat until tender (10–15 minutes). Set aside.

#### Step 3: Prepare the Mandhi Rice
1. In the same pot, add ½ cup of ghee and heat.
2. Add sliced onions and sauté until translucent.
3. Add the whole spices (bay leaves, cinnamon, cardamom, cloves, peppercorns, star anise) and sauté until aromatic.
4. Pour in water or chicken stock and bring it to a boil. Add salt.
5. Drain the soaked rice and add it to the boiling stock.
6. Cook on medium-high heat until most of the water is absorbed.
7. Reduce the heat to low, cover the lid tightly, and cook on **dum** for 20–25 minutes.

#### Step 4: Infuse the Smoky Flavor
1. Heat a small piece of charcoal until red hot.
2. Place a small bowl or piece of foil in the center of the rice pot.
3. Add 1 tsp of ghee to the hot charcoal and immediately cover the pot to trap the smoke. Let it sit for 5–10 minutes.

#### Step 5: Assemble and Garnish
1. Place the cooked chicken pieces on top of the rice.
2. Garnish with fried onions, roasted almonds, cashews, and raisins.

#### Step 6: Serve
1. Serve the Chicken Kuzhi Mandhi hot with cucumber raita, tomato chutney, or Arabic salad.

---

Enjoy this aromatic and flavorful **Chicken Kuzhi Mandhi**, perfect for family gatherings or special occasions! Let me know if you try it! 😊Here’s a delicious and authentic recipe for **Chicken Kuzhi Mandhi**, inspired by the Arabian style. This dish is well-loved for its smoky aroma, fragrant rice, and tender chicken, often made in a traditional pit ("kuzhi"). If you don’t have a pit, don’t worry—you can achieve the same flavor on your stovetop or oven.

---

### **Ingredients**
#### For the Chicken Marinade:
- Chicken: 1 kg (whole or cut into large pieces)
- Yogurt: ½ cup
- Lemon juice: 2 tbsp
- Ginger-garlic paste: 2 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala powder: 1 tsp
- Black pepper powder: ½ tsp
- Salt: 1 tsp
- Oil: 2 tbsp

#### For the Mandhi Rice:
- Basmati rice: 1 kg (washed and soaked for 30 minutes)
- Water or chicken stock: 1.5 liters
- Onion: 1 large (sliced)
- Bay leaves: 2
- Cinnamon stick: 1-inch
- Green cardamom: 4
- Cloves: 4
- Black peppercorns: 8
- Star anise: 1
- Salt: 1½ tsp (adjust to taste)
- Ghee: ½ cup

#### For the Smoky Aroma:
- Charcoal: 1 small piece
- Ghee: 1 tsp

#### For Garnishing:
- Fried onions: ½ cup
- Almonds and cashews: ½ cup (lightly roasted)
- Raisins: ¼ cup (optional)

---

### **Instructions**

#### Step 1: Marinate the Chicken
1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and all the spices.
2. Coat the chicken pieces well with the marinade and let it rest for 1–2 hours (overnight for deeper flavor).

#### Step 2: Cook the Chicken
1. Heat 2 tbsp of ghee in a large pan or pot.
2. Add the marinated chicken and sear it on medium-high heat until golden brown on both sides.
3. Cover and cook the chicken on low heat until tender (10–15 minutes). Set aside.

#### Step 3: Prepare the Mandhi Rice
1. In the same pot, add ½ cup of ghee and heat.
2. Add sliced onions and sauté until translucent.
3. Add the whole spices (bay leaves, cinnamon, cardamom, cloves, peppercorns, star anise) and sauté until aromatic.
4. Pour in water or chicken stock and bring it to a boil. Add salt.
5. Drain the soaked rice and add it to the boiling stock.
6. Cook on medium-high heat until most of the water is absorbed.
7. Reduce the heat to low, cover the lid tightly, and cook on **dum** for 20–25 minutes.

#### Step 4: Infuse the Smoky Flavor
1. Heat a small piece of charcoal until red hot.
2. Place a small bowl or piece of foil in the center of the rice pot.
3. Add 1 tsp of ghee to the hot charcoal and immediately cover the pot to trap the smoke. Let it sit for 5–10 minutes.

#### Step 5: Assemble and Garnish
1. Place the cooked chicken pieces on top of the rice.
2. Garnish with fried onions, roasted almonds, cashews, and raisins.

#### Step 6: Serve
1. Serve the Chicken Kuzhi Mandhi hot with cucumber raita, tomato chutney, or Arabic salad.

---

Enjoy this aromatic and flavorful **Chicken Kuzhi Mandhi**, perfect for family gatherings or special occasions! Let me know if you try it! 😊