Mandi Chicken charga with rice
Ingredients:
*For the Meat:*
- 1 kg chicken or lamb, cut into pieces
- 2 tablespoons vegetable oil or ghee
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 large tomatoes, chopped
- 2-3 bay leaves
- 4-5 whole cloves
- 4-5 cardamom pods
- 1 cinnamon stick
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 tablespoon ground black pepper
- Salt to taste
- 1-2 dried lemons (loomi), whole or split
*For the Rice:*
- 2 cups basmati rice, washed and soaked for 30 minutes
- 3 1/2 cups water or chicken stock
- 1 tablespoon vegetable oil or ghee
- Salt to taste
- Saffron threads soaked in 2 tablespoons of water (optional for color and flavor)
*For Garnish:*
- Fried onions
- Toasted almonds or cashews
- Fresh coriander leaves, chopped
#### Instructions:
1. *Prepare the Meat:*
- Heat the oil or ghee in a large pot over medium heat.
- Add the chopped onions and sauté until golden brown.
- Add the minced garlic and ginger and cook for another 2 minutes.
- Add the chopped tomatoes and cook until they are soft and oil starts to separate from the mixture.
- Add the bay leaves, cloves, cardamom pods, and cinnamon stick. Stir for a few seconds until fragrant.
- Add the ground cumin, coriander, turmeric, black pepper, and salt. Stir well.
- Add the meat pieces and cook until browned on all sides.
- Add the dried lemons (loomi) and enough water to cover the meat. Bring to a boil, then reduce the heat, cover, and simmer until the meat is tender (about 1-1.5 hours for lamb, 30-45 minutes for chicken).
2. *Prepare the Rice:*
- While the meat is cooking, prepare the rice. In a separate pot, heat the oil or ghee over medium heat.
- Drain the soaked rice and add it to the pot, stirring gently to coat the rice with oil.
- Add the water or chicken stock and salt. Bring to a boil.
- Reduce the heat to low, cover, and simmer until the rice is fully cooked and the liquid is absorbed (about 15-20 minutes).
- If using saffron, sprinkle the saffron water over the rice before serving.
3. *Combine and Serve:*
- Once the meat is cooked, remove it from the pot and set aside.
- Strain the cooking liquid to remove the whole spices and dried lemons.
- Place the cooked rice in a serving dish and arrange the meat pieces on top.
- Pour some of the strained cooking liquid over the rice and meat for added flavor.
- Garnish with fried onions, toasted almonds or cashews, and fresh coriander leaves.
- Serve hot and enjoy your delicious Mandi!
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21 сен 2024
