Today I am making the homestyle chicken mandi recipe using a pot and tava. This homestyle chicken mandi is a mild yet tasty lunch or dinner recipe to enjoy on any special day or get-together.
Are the chicken mandi and biryani same?
No, Biriyani is a dish that is made with rice, meat, masala in a blended way. In biryani, the meat, rice and masala are cooked together or cooked separately and layered together to get the aroma in a way called ‘dum’.
On the other way, Mandi rice and meat is cooked separately and the meat is served on top of the rice.
Which type of rice is used for chicken mandi?
Basmati rice is the optimal option for making Mandi. If you want to substitute some other rice, choose a long-grain variety and adjust the required water quantity according to the rice.
Is this the way the traditional chicken mandi made?
No, the traditional mandi recipe is cooked in a pit underground/tandoor. The rice pot is kept inside the tandoor without touching the hot charcoal and the marinated meat is placed on a wire rack on top of the rice. The whole tandoor is closed and has an air vent to remove excess smoke. The slow cooking method is followed in the traditional cooking process.
To achieve the charcoal flavour while cooking the mandi at home in the stovetop or oven, a small piece of charcoal is placed in the centre of the mandi pot. The charcoal is fired and the pot is covered to absorb the aroma of charcoal.