Chicken Mandi

85.00

1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days

Description

VERY IMPORTANT:

  1. No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 6 persons. Follow instructions given below as it is for best results.
  2. Before cooking, read complete recipe and arrange ingredients and quantities as advised for 5 to 6 servings. For more or less spiciness, increase or reduce the quantity of chicken by 100 to 200gm.
STEPS OF COOKING:

  1. Make a paste of Mandi masala with ½ cup water and rub it thoroughly on 1½ kg. chicken with bones cut into 8 big pieces.
  2. In a cooking vessel heat 200ml. oil, add 125gm. diced onions, 4 green chillis, masala meat and fry for 5 minutes. Add 2 liters of water and let it come to boil. Close the lid and cook on low flame till the chicken is tender in about 15-20 minutes. Take chicken pieces out and keep aside. Let the water remain in the vessel for cooking rice in it.
  3. Wash and soak for 30 minutes 1kg of good quality basmati rice. Now add soaked rice in cooking vessel, add more water if required, add a pinch of saffron and cook rice until it is well cooked. Pour 15gm. ghee uniformly over the cooked rice.
  4. In a pan heat oil to shallow fry chicken pieces for 3 minutes only (avoid over frying).
  5. Take rice into serving dish, arrange chicken pieces over it, garnish with coriander leaves and 2 fistful fried onions and serve hot.

Additional information

Weight 55 g

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