Afghani Chicken Mandi Recipe


  • Chicken one to one and a half kg
  • Three cups of rice
  • Salt to taste
  • A teaspoon of dried ginger powder
  • Two carrots
  • Capsicum
  • Half a cup of almonds
  • Four cups of hot chicken
  • Three to four small cardamoms
  • Number three to four
  • Ten to twelve fixed peppers
  • Crushed nutmeg half a teaspoon
  • A quick address
  • Two lemons
  • Cooking oil as required

Preparation tips

  • Finely grind ginger, cloves, black pepper, bay leaf and nutmeg to make mandi spice.
  • Then put this spice in a bowl and mix it with lemon juice, two tablespoons of cooking oil, salt and half a cup of water.
  • Keep the chicken fixed or cut into large pieces and wash clean and add the spice mixture.
  • Place the chicken in a baking tray and seal tightly with aluminum foil.
  • Then bake it in a preheated oven at 200C for 25 to 30 minutes.
  • Remove from the oven, put the chicken in the pan and cook on the stove to dry the water.
  • Then place the burning coal in the middle and cover with a tablespoon of cooking oil.
  • In a separate pan, add four tablespoons of cooking oil, one teaspoon of mandi spices and rice (soaked for 20 minutes).
  • Then add salt and pepper, mix well and cook over medium heat.
  • When the rice water is dry, add grated carrots, finely chopped capsicum and almonds and mix well and put on low heat.
  • After ten to twelve minutes, mix the rice well and take it out in the dish and put the prepared chicken in the middle and start heating.

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