Ustad Banne Nawab's Chicken Mandi 65g
VERY IMPORTANT:
- 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.
- 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:- 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.
- 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.
- 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.
- In a pan heat oil to shallow fry chicken pieces for 3 minutes only (avoid over frying).
- Take rice into serving dish, arrange chicken pieces over it, garnish with coriander leaves and 2 fistful fried onions and serve hot.
VERY IMPORTANT:
- 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.
- 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.
- 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.
- 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.
- 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.
- In a pan heat oil to shallow fry chicken pieces for 3 minutes only (avoid over frying).
- Take rice into serving dish, arrange chicken pieces over it, garnish with coriander leaves and 2 fistful fried onions and serve hot.
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Ustad Banne Nawab's Chicken Mandi Masala is a premium spice blend that simplifies the preparation of authentic Yemeni-style chicken mandi. Here are its qualities and benefits:
Authentic Flavor: Delivers traditional Yemeni chicken mandi taste, enhancing your culinary experience.
Complete Spice Mix: No need to add additional spices; all essential ingredients are included.
Natural Ingredients: Free from artificial preservatives, ensuring a wholesome and natural meal.
Easy Preparation: Simplifies cooking with an easy-to-follow recipe, suitable for both novice and experienced cooks.
Versatile Use: Ideal for preparing mandi with chicken or other meats, catering to diverse preferences.
Consistent Results: Provides consistent taste and quality with every preparation, ensuring satisfaction.
Generous Serving Size: One packet serves up to six people, making it perfect for family meals.
Long Shelf Life: Offers extended storage without compromising quality, maintaining freshness over time.
Trusted Brand: Produced by Ustad Banne Nawab's, renowned for authentic spice blends and quality products.
Convenient Packaging: Comes in a 55g pack, designed for easy storage and use.
