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Kuzhimandi Biriyani – Arabian Chicken Mandi Recipe

Comments : 10 Posted in : Cuisine, Southindian on by : Rakhi Menon

Kuzhimandi Biriyani – Arabian Chicken Mandi Recipe

Hello every one, am Rakhi Menon here is a tasty Arabic dish which makes you carzy….

Arabian Chicken Mandi could also be a standard Yemeni dish and it’s very fashionable among all the Arab countries.
The word ‘mandi’ derived from the Arabic word nada, meaning ‘dew’, and reflects the moist ‘dewy’ texture of the meat. The Mandi Masala could also be a spice mixture made by dry roasting whole spices which give the foremost flavor to this dish.

Mandi could also be a delicious combination of rice, chicken and a mixture of spices. Traditionally, Mandi is cooked during a tandoor but this is often our version to form the Mandi reception on a stovetop. Mandi is taken under consideration as healthy meal as compared to our traditional Indian biryani, as we use less oil within the recipe.
Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner.

Kuzhimandi Biriyani – Arabian Chicken Mandi Recipe

Kuzhimandi Biriyani - Arabian Chicken Mandi Recipe

Malabar region

Though it’d not be also known to the remainder of the country, Kuzhimanthi Biryani has become one among Kerala’s favourite dishes. Popular mostly in the Malabar region, the biryani has gone from being an iftaar favourite in the Mappila community to becoming one of the recommended dishes for tourists sampling the region’s cuisine. However, Kuzhimanthi Biryani, like many Malabar dishes, has strong roots across the ocean in West Asia. The kuzhimanthi, especially , may be a version of a Yemeni rice dish, adapted to Keralan tastes. And while the kuzhimanthi’s rise to fame has been newer , Kerala and Keralan cuisine have an upscale history of West Asian influence that pre-dates the Mughal Empire.

What is Kuzhimanthi?

While called a biryani, Kuzhimanthi Biryani is a mandi or manthi, a Yemeni dish of flavoured rice and meat. Mandi is said to have originated from the Arabic word ‘nada’, meaning ‘dewy’, referring to the texture and softness of the meat in a mandi. The name kuzhimanthi may be a portmanteau of mandi and kuzhy, the Malayalam word for the deep pit during which this dish has got to be cooked.

Rice in a biryani is often dum, that is, tightly covered and cooked with steam, and cooked with oil. However, the kuzhimanthi is formed of basmati rice, spiced and slow-cooked during a pit within the ground while the accompanying chicken is cooked over it, allowing the juices from the chicken to drip down and flavour the rice further. While similar in many ways to Kuzhimanthi Biryani, the original Yemeni mandi differs in that it is typically cooked with lamb, with the rice being cooked in lamb stock, and is usually spiced less than the Keralan version, and served with tzatziki.

 

Kuzhimandi Biriyani – Arabian Chicken Mandi Recipe

Kuzhimandi Biriyani - Arabian Chicken Mandi Recipe
Kuzhimanthi Biryani itself may be a newer product of cultural exchange. Having grown massively popular in the last few years, the dish was supposedly brought to Kerala by chef Ashraf Ali in 2006. Ali, a Keralite who had lived in Saudi Arabia for many years, included the mandi on his first menu for his restaurant ‘Spicy Hut’, terming it a biryani to make it more accessible for this part of the world. Over the years, many Keralites like Ali have regularly travelled to work in the Gulf region and returned with an interest and desire for Arab and Arab-inspired cuisine, leading dishes like the kuzhimanthi to grow ever popular.

So, though it might be a little spicier and little less meaty, Kuzhimanthi Biryani is a delicious evolution of the manthi that pays homage to its Yemeni roots and, in a way, continues an enriching tradition of West Asian cultural influence in Kerala.

 

Ingredients:-

  • 500 grams Chicken , with bones
  • 1 Onion , finely chopped,Tomato
  • 3 Green Chillies
  • 1 tablespoon Ginger Garlic Paste, Ghee
  • 3 Bay leaves (tej patta)
  • 2 Cardamom (Elaichi) Pods/Seeds,Cloves (Laung) ,Cinnamon Stick (Dalchini)
  • 1 teaspoon Whole Black Peppercorns
  • 2 tablespoons Extra Virgin Olive Oil, Butter , softened
  • Salt , to taste
  • 2 cups Basmati rice
  • 4 cups Water

For mandi spice powder

Ingredients:-

  1. 1 tablespoon Cardamom (Elaichi) Pods/Seeds
  2. 1 tablespoon Cloves (Laung)
  3. 1/2 tablespoon Whole Black Peppercorns
  4. 1/2 teaspoon Nutmeg powder, Dry ginger powder
  5. 2 Bay leaves (tej patta)
  6. How to make Arabian Chicken Mandi Recipe -Yemeni Style Rice & Chicken
  7. To begin making the Arabian Chicken Mandi recipe, firstly we’ll prepare the Mandi spice powder.

For mandi spice powder method:-

  1. To make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves during a on on medium heat for 4-6 minutes.
  2. Turn off the warmth , and permit it to chill .
  3. Transfer the spices during a mixer jar, and grind into a fine powder employing a mixer grinder.

For the Chicken:-

  1. Heat a large saucepan on medium heat and add oil.
  2. Once the oil is hot, add finely chopped onion and sauté till translucent . This will take about 2-3 minutes.
  3. To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away.
  4. Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and blend everything well.
  5. In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan.
  6. When the oil starts to separate, add the chicken and blend . Add 4 cups of water and therefore the Mandi spice powder consistent with your taste.
  7. Mix, cover and let it cook for about quarter-hour . After 15 minutes, turn off the heat.
  8. We will furthermore bake the chicken, to get a crispy skin.
  9. In a small bowl , add soft butter and Mandi spice powder and a few salt, mix well and keep aside.
  10. Preheat the oven to 200 degrees centigrade. Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture.
  11. Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown color.

For the rice:-

  1. Wash and soak basmati rice for at least 20 minutes.
  2. Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes.
  3. Add this pan roasted rice to the chicken stock. Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid.
  4. Cook the rice on medium low flame for about 10 minutes.
  5. Remove the lid and check if there’s any trace of water left. Now fluff the rice with a fork .
  6. Take ghee in a small bowl and place it in the middle of the rice.
  7. Heat a piece of charcoal on direct flame until it is shred hot, this will take about 5 minutes.
  8. Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice. Immediately slide back the aluminum foil and secure with lid.
  9. Open it only at the time of serving, as it gives a nice Smokey flavor to the rice. To serve, spread rice onto an outsized serving tray and place a
  10. bit of baked chicken on the highest .
  11. Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner.

10s COMMENTS

10 thoughts

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