Chicken Mandi with Dakkous Sauce

 

          Chicken Mandi is a traditional Yemeni style Biryani prepared with a special Mandi spice powder, that gives this classic dish a nice aroma. It is very popular in all the Middle Eastern countries and is considered as a great party recipe. It is almost similar to Kabsa, another variety of Arabic Biryani. This was my first try and it did turn out very yummy and light on the tummy. This fragrant biryani is relished with Dakkous, a spicy tomato sauce. So go ahead and give it a try for any special occasion. 

          Chicken Mandi is surprisingly a very easy recipe, inspite of having a large medley of ingredients to prepare. It also resembles Kashmiri yakhni pulao to some extent, except for the fact that there is the use of dried lime, saffron and dry fruits, apart from the most important -  freshly ground Mandi spice powder. 

          There are various methods of cooking this delicacy. Traditionally, it is cooked in an underground pit. It can also be cooked in a pot, on a stove top or in an oven. However, I went in for a quick pressure cooking method. So do give it a try and I'm sure you'll not be disappointed.

      The uniqueness of this dish is in the way it is served. The fragrant rice is first spread on a big platter. The cooked chicken is then arranged over it and then garnished with dry fruits, parsley, dry rose petals, boiled egg, sliced onion / cucumber and lemon wedges. You can also add some crisp fried onion. 

Chicken Mandi - 

• 6 chicken drumstick 
• 2 dried lemon / 1 tsp. lemon zest 
• 1 cup Basmati rice, soaked for an hour
• pinch of saffron soaked in 2 tbsp. water
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste 
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger-garlic paste
• 3 tbsp. olive oil 
• 1 tsp. lemon juice 
• 1 small charcoal + 1 tsp. melted butter

Garnishing - 

• 1/4 cup dry fruits 
• 1 tsp. parsley, chopped
• 1/2 tsp. dry rose petals
• boiled egg
• onion rings
• lemon wedges

Mandi Masala - 

• 1 & 1/2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds 
• 1/2 tsp. peppercorns
• 2 bay leaves
• 2-3 dry red chilies
• 1/4 tsp. nutmeg 
• 4-5 cardamoms
• 1" cinnamon stick 
• 6 cloves

Dakkous Sauce - 

• 3-4 tomatoes
• 2-3 garlic cloves
• 1-2 green chilies
• 1/2 tsp. lemon juice
• 1 tbsp. tomato paste
• 1-2 tbsp. olive oil
• 1 small onion, chopped
• 1 tsp. coriander-cumin powder
• 1/4 tsp. pepper powder
• salt to taste
• 1 tsp. coriander leaves, chopped

Chicken Mandi - 

         Chicken - Dry roast all the mandi spices and set aside to cool down. Then grind into a fine powder. Add the turmeric powder, red chili powder and salt to taste.

          Marinate the chicken drumstick with half of the spice powder, 1 tbsp. olive oil and lime juice overnight.

          In a deep pan add some water for the stock. Place a stand and over it a greased colander.  Arrange the marinated chicken on it. 

          Cover and steam for 25-30 minutes. Halfway through, flip the chicken drumsticks. When done, keep aside. Save the stock too.

          Heat 1 tbsp. oil and sauté the steamed drumstick till light golden in colour. Drain and keep aside. 

          Rice - Heat remaining oil in a cooker and sauté the onion till light brown. Add the green chilies and ginger-garlic paste. Stir fry for a few seconds more. 

          Now add the remaining Mandi spice powder, 1 & 1/2 cups stock, dried lemon, rice, saffron water and salt to taste. Pressure cook for 2 whistles. Later fluff it up with a fork. 

          Transfer the cooked rice onto a serving plate. Arrange the sautéed chicken drumsticks over the rice. 

          Now place a small bowl with the melted butter in it. Heat the charcoal on a direct flame till red hot and then place it over the butter. Cover it immediately for 5-10 minutes for a nice Smokey flavour. 

          To serve, remove the foil and discard the charcoal. Garnish with all the mentioned ingredients and enjoy with the Dakkous sauce. 

Dakkous Sauce - 

          Blend together tomatoes, garlic, green chilies, lemon juice and tomato paste. Keep aside. 

          Heat oil in a pan and sauté the onion till they turn translucent. 

          Now add the blended tomato paste, salt, coriander-cumin powder and pepper powder. 

          Sauté till well cooked and the raw smell disappears. 

          Add the chopped coriander leaves and give it a toss. 

          Serve as an accompaniment with chicken mandi.