Chicken Mandi Rice Dish
Ingredients
- 2 cups jasmine rice
- 6-7 pieces chicken
- A little turmeric powder
- Salt and sugar to taste
- Black pepper
- A little cumin powder
- A little fennel powder
- A little coriander powder (approximately less than 1/4 teaspoon)
- Boiled eggs
Tumis mixture
- 1/2 large onion, sliced
- 4 cloves garlic
- 6 green bird's eye chilies
- 5 cardamom pods
- 3 cloves
- 1 star anise
- 10 white peppercorns
Preparation
Boil chicken with a little turmeric powder, sugar, salt, black pepper and enough water until 60% cooked, then save the boiling water
In a different pot, sauté onion, garlic, green chilies with cardamom, cloves, star anise and white pepper until slightly golden
Add cumin powder, fennel powder and coriander powder, mix well with a small amount
Add the chicken with its boiling water, washed rice, salt and sugar to taste
Add water double the amount of the rice level and cook the rice until done; the rice will stick or jump when fully cooked, if not, add a little more water and cook on low heat until fully done
Add boiled eggs and the chicken mandi rice is ready to serve
