Nasi Mandi Ayam aka Chicken Rice Mandi (Arab)

Mandy Spices

2 tbsp coriander seeds

1 tbsp cumin

1 tbsp black peppercorn

1 tsp cloves

8 cardamon pods

1 cinnamon stick

3 dried bay leaves

Stock/Broth

1 whole chicken ~ clean and halves

2-3 tbsp cooking oil

1/2 yellow onion ~ sliced

2 tsp black peppercorn

2 bay leaves

1 cinnamon stick

10 cup water

1 cube chicken knorr

1 tbsp mandy spices

Mandy Rice

3 cups basmati rice ~ clean, 30 soaks & drained

1 stalk cilantro

3-4 tbsp ghee

1/2 yellow onion ~ chopped

5-6 cloves garlic ~ sliced

3 green chili ~ halves

1-1/2 tbsp mandi powder

4 cups chicken stock/broth

1 small bowl of black raisin (Optional)

1 tbsp salt to taste

Salad

1 cucumber ~ chop

1 tomato ~ chop

1/2 yellow onion ~ chop

1/2 tbsp sugar

1/2 tsp salt

1-2 tbsp lemon juice

1 stalk cilantro ~ finely chop

Harrah Sauce

4 cloves garlic

1 tomato

4-5 stalks of green chili

1 red chili

2 stalk coriander leaves and stems

1-1/2 tbsp lemon juice

Sugar & salt to taste

Chicken rub

2 tbsp olive oil

1 tsp smoked paprika/chili powder

few drops of yellow food coloring

1 tbsp lemon juice

1/2 tbsp mandi spices

Directions/Instructions:

1. In a pan, add all the mandy spices and toast over medium-low heat until aromatic smell.  Remove from heat and let it cool completely.  Transfer toasted spices to the coffee grinder and grinder into a fine grind.  Transfer to an air-tight container for later use.
2. In a large pot, add 2 tbsp cooking oil over medium heat.  Saute bay leaves, cinnamon sticks, and black peppercorn for 1-2 mins.
3. Add the sliced onion and saute till the onion turn soft.  Then add water, chicken knorr, chicken meat, and 1 tbsp mandi powder.  Cover and let it boil for 20-30 mins over medium heat.
4. Remove the cooked chicken and let it drain/cool on the rack.  Place the cooked chicken onto a baking tray lined with aluminum foil.  Apply the chicken rub and set aside.
5. In a rice cooker, heat ghee add chopped onion, and saute for 2-3 mins.  Then add the sliced garlic and cut chilies.  Keep stirring for 3 mins or until aroma arises.  Add mandi powder and continue to stir the mixture.
6. Then add 4 cups of chicken stock/broth, black raisin, basmati rice, and salt to taste.  Let the rice cooker do the magic.
7. While the rice is still cooking, let's prepare the salad.  In a bowl, add all the salad ingredients and mix well.  Set aside in the fridge for later use.
8. Add all the Harrah sauce and blend to smooth paste in a food processor.  Set aside for later use.
9. Use the balance chicken stock/broth for the soup, add 1/2 tsp turmeric powder, 1/2 tbsp black coarse pepper, 1 tsp white pepper powder, and chopped coriander leaves.  Stir and let it boil for a couple of mins, off the heat.
10. Preheat the oven to 160 deg C and roast (upper heat) the chicken for 15-20 mins.