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. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.
Whosayna’s Veggie Tandoori Chicken Mandi is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. They're nice and they look wonderful. Whosayna’s Veggie Tandoori Chicken Mandi is something that I have loved my entire life.
Many things affect the quality of taste from Whosayna’s Veggie Tandoori Chicken Mandi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whosayna’s Veggie Tandoori Chicken Mandi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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 must prepare a few ingredients. You can cook 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 Get to make Whosayna’s Veggie Tandoori Chicken Mandi:
- 3-4 cups Basmati rice
- 2 Lemon Rind (grated)
- Few Saffron Strands (soak in lemon juice)
- as per taste Salt
- Pinch Yellow food colour
- Few Cashewnuts
- Few Almonds
- 2 tbsp Zereksh or Raisins
- 4 Cinnamon sticks
- 7 Cardamon
- 5 Cloves
- 1/4 tsp Blackpepper corns
- 1 tsp Cummin seeds
- 4 Tomatoes (chopped)
- 1/2 tsp Chilli powder
- pinch Turmeric powder
- 1 Carrot (grated)
- 1 Capsicum (grated)
- 1 cup Peas
- 1 cup French beans (chopped)
- 5 Onions (Birista)
- 4 tbsp Ghee
- 5 tbsp Oil
- 1 tbsp Garlic (paste)
- 1/2 tbsp Ginger (paste)
- 2 tbsp Coriander leaves (chopped)
- for Chargrilled Tandoori Chicken:
- 1 Whole Chicken
- 2 tsp Salt
- 2 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1 tsp Tandoori masala
- 2 tbsp Ginger Garlic paste
- 1/2 cup Yogurt
Steps to make to make Whosayna’s Veggie Tandoori Chicken Mandi
- Slit and marinate the chicken overnight or at least for five hours with a paste made of all the rest of tandoori ingredients
- Braise tomatoes in ghee and oil, add cloves, cinnamon, cardamom and black pepper, till paste-like
- Add the spices, ginger garlic paste and saute for five minutes add carrot, french beans and capsicum mix and remove from flame
- Chargrill chicken and cover with foil
- Boil rice with lemon rind, salt, peas and water, when almost done strain water
- In a pan heat up one tablespoon of ghee fry the almonds, cashewnuts and zereksh or raisins, keep aside
- Put half of the rice in a big broad pot, pour tomato mixture and fried nuts and zereshk, mix well
- 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
- 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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