Ingredients
1. Chicken – 1kg
2. Sella Basmati Rice – 1kg
3. Sunflower Oil – ¾ cup + 1tbsp
4. Dried Lemon – 1nos
5. Green Chilli – 3or4 nos
6. Food Colour – Yellow,Red
For Smoke - Charcoal and Ghee
For Masala Powder
Slightly Roast and Grind the below ingredients
1. Cumin seeds – 1tbsp
2. Peppercorns – 1tbsp
3. Coriander Seeds – 2tbsp
4. Cardamom – 4nos
5. Cloves – 4 or 5nos
6. Cinnamon – 2piece sticks
7. Nutmeg – small piece
8. Mace – 1/2
9. Bay Leaf – 1
For Chicken Marination
1. Masala Powder – 1tbsp
2. Red Chilli powder – ¾ tbsp
3. Pepper Powder – ¾ tbsp
4. Crushed Cumin seeds – ½ tbsp
5. Crushed Fennel seeds – 1tsp
6. Turmeric powder – 1tsp
7. Maggie Chicken Cube – 3nos
8. Salt – To taste
Instructions
1. Marinate the chicken pieces with the above said ingredients. Keep it in refrigerator overnight. Day after marination, Boil water and add salt.
2. Add whole spices,Dried Lemon, 1tbsp prepared masala powder, 1tbsp sunflower oil.
3. When the water starts boiling add SELLA Basmati rice and gently stir it. Cook the rice upto 70percent.
4. In a pressure cooker put all the marinated Chicken Pieces on its base. Add half cup of Sunflower Oil. Put the drained rice on top of these Chicken Pieces. Insert 3-4 Green Chillies in it. Pour both yellow and red food colour mixed water on top.
5. Place a burned charcoal on middle and pour ghee on it for a smoky flavour. In Medium Flame Close the pressure cooker and allow it to cook until 1whistle. After 1whistle switch off the stove and keep it rest so that all its pressure goes out. Now open the pressure cooker and transfer by putting it upside down to a large plate.
Now our Pressure Cooker Chicken Mandi is ready. Keep the pieces aside, first mix and serve the rice. Now keep the Chicken on top. Serve it.
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