Whosayna’s Veggie Tandoori Chicken Mandi

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Whosayna’s Veggie Tandoori Chicken Mandi. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Whosayna’s Veggie Tandoori Chicken Mandi is 7 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Whosayna’s Veggie Tandoori Chicken Mandi estimated approx 60 mins.

To begin with this recipe, we have to prepare a few components. You can have Whosayna’s Veggie Tandoori Chicken Mandi using 35 ingredients and 9 steps. Here is how you cook it.

#goldenapron3

This dish is actually from Yemen, but i gave indian touch of tandoori chicken and veggies in rice, it blends so well and it's divine in taste

Ingredients and spices that need to be Prepare to make Whosayna’s Veggie Tandoori Chicken Mandi:

1. 3-4 cups Basmati rice
2. 2 Lemon Rind (grated)
3. Few Saffron Strands (soak in lemon juice)
4. as per taste Salt
5. Pinch Yellow food colour
6. Few Cashewnuts
7. Few Almonds
8. 2 tbsp Zereksh or Raisins
9. 4 Cinnamon sticks
10. 7 Cardamon
11. 5 Cloves
12. 1/4 tsp Blackpepper corns
13. 1 tsp Cummin seeds
14. 4 Tomatoes (chopped)
15. 1/2 tsp Chilli powder
16. pinch Turmeric powder
17. 1 Carrot (grated)
18. 1 Capsicum (grated)
19. 1 cup Peas
20. 1 cup French beans (chopped)
21. 5 Onions (Birista)
22. 4 tbsp Ghee
23. 5 tbsp Oil
24. 1 tbsp Garlic (paste)
25. 1/2 tbsp Ginger (paste)
26. 2 tbsp Coriander leaves (chopped)
27. for Chargrilled Tandoori Chicken:
28. 1 Whole Chicken
29. 2 tsp Salt
30. 2 tsp Chilli powder
31. 1/2 tsp Turmeric powder
32. 1/2 tsp Garam masala
33. 1 tsp Tandoori masala
34. 2 tbsp Ginger Garlic paste
35. 1/2 cup Yogurt

Instructions to make to make Whosayna’s Veggie Tandoori Chicken Mandi

1. Slit and marinate the chicken overnight or at least for five hours with a paste made of all the rest of tandoori ingredients
2. Braise tomatoes in ghee and oil, add cloves, cinnamon, cardamom and black pepper, till paste-like
3. Add the spices, ginger garlic paste and saute for five minutes add carrot, french beans and capsicum mix and remove from flame
4. Chargrill chicken and cover with foil
5. Boil rice with lemon rind, salt, peas and water, when almost done strain water
6. In a pan heat up one tablespoon of ghee fry the almonds, cashewnuts and zereksh or raisins, keep aside
7. Put half of the rice in a big broad pot, pour tomato mixture and fried nuts and zereshk, mix well
8. Sprinkle fried onions then pour the rest of rice, put yellow colour on it, add coriander leaves and two tablespoon of ghee and mix the top part only, place the chicken on it and simmer
9. When rice done make dhuuan/smoke of charcoal and a teaspoon of ghee on a bowl made of foil, cover the lid properly and let the smoke be intact

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