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Chicken Mandi

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Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

For Rice
  • 1 Whole Chicken
  • 1 Stick of Cinnamon
  • 1/2 tsp Peppercorns
  • 1 tsp Cumin
  • 1/2 Sliced Onion
  • 2 Chicken Bouillon Cubes
  • 3 Cups Water
  • 2 Cups Rice Washed and Soaked
For Chicken Seasoning
  • 1 tbsp Paprika
  • 1 tbsp Cumin Powder
  • 1 tbsp Vinegar
  • 1 tsp Red Chili Flakes
  • 1 tbsp Olive Oil
  • 1 tbsp Red Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Cardamom Powder
For Toppings
  • 1/2 Cup Sliced Cucumbers
  • Bell Peppers as needed
  • Onion as needed
  • Tomato as needed
  • Jalapeno as needed

Method
 

  1. In a pan heat oil and add onions, cinnamon, cumin, peppercorns, chicken and cook for 4-5 minutes.
  2. Add water and chicken bouillon, cook on medium heat for 15 minutes.
  3. Remove the chicken from the broth and add the chicken seasoning mix on both sides of the chicken. Air fry at 420 for 20 minutes.
  4. Add the rice to the chicken broth and simmer on high heat until the water dries out.
  5. Cover the pan and let the rice steam on low heat for 3-4 minutes.
  6. Once the rice is cooked, add chicken, vegetables and cucumbers.
  7. Optional: Add all the vegetables to a wooden skewer and season with Za'atar. Airyfry at 400 for 10 minutes.