How to make Chicken Mandi - Whole roasted chicken served on the bed of delicious and simple Basmati rice preparation.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Basmati rice (बासमती चावल)

Cuisine : Middle Eastern

Course : Main Course Chicken

Chicken Mandi Recipe Card

Chicken Mandi

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Mandi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Kaju Ni Marghi, Mexican Meal Box, Sri Lankan Chicken Curry, Lal Murgh.

Prep Time : 3.30-4 hour

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Mandi Recipe

  • Chicken whole 1

  • Basmati rice soaked and drained 1½ cups

  • Green cardamoms 5-6

  • Cloves 5-6

  • Black peppercorns 8-10

  • Nutmeg powder ½ teaspoon

  • Bay leaves 4

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Saffron (kesar) a pinch

  • Chicken stock 3 cups

  • Olive oil 2 tablespoons

  • Onion sliced 1 medium


Step 1

Grind together the two cardamoms, three cloves, five peppercorns, nutmeg powder and two bay leaves into a fine powder.

Step 2

Take the chicken on a plate. Add the salt, lemon juice, saffron, prepared spice powder and two tablespoons chicken stock, rub well, cover and refrigerate to marinate for three to four hours.

Step 3

Preheat oven at 200º C.

Step 4

Place the marinated chicken on a baking tray, put the tray in the preheated oven and bake for ten minutes. Reduce the temperature to 150º C and bake further for thirty-five to forty minutes.

Step 5

Heat olive oil in a non-stick pan. Add the remaining cardamoms, remaining cloves, remaining peppercorns and remaining bay leaves, mix and sauté till fragrant.

Step 6

Add the onion, mix and sauté till golden. Add the rice, mix and sauté for a minute.

Step 7

Add the remaining chicken stock and salt and mix well. Cover and cook till the rice is fully done.

Step 8

Serve the baked chicken on a bed of the cooked rice.