Afghani Chicken Mandi Recipe

Preparation full time	Cooking time	How many people is it for?
60 Min	130 Min	6 Person

1.	One to one and a half kilos of chicken
2.	Three bowls of rice
3.	Salt to taste
4.	Dry ginger powder one teaspoon
5.	Two carrots
6.	A quantity of capsicum
7.	Half a cup of almonds
8.	Four bowls of chicken yakhni (soup)
9.	Three to four small cardamoms
10.	Cloves three to four
11.	10 to 12 black peppercorns
12.	Crushed nutmeg half teaspoon
13.	One bay leaf
14.	Two lemons
15.	Cooking oil as per requirement

1.	To make mandi masala, mix ginger, cloves, black pepper, pepper and nutmeg and grind them finely.
2.	Then put this spice in a bowl and mix it by adding lemon juice, two tablespoons of cooking oil, salt and half a cup of water.
3.	Keep the chicken intact or cut it into large pieces and wash it thoroughly and put the spice mixture on it.
4.	Place the chicken in a baking tray and cover tightly with aluminum foil.
5.	Then bake it in a preheated oven at 200C for twenty five to thirty minutes.
6.	Take the chicken out of the oven and put it in a pan and dry the water while cooking on the stove.
7.	Then put a burning coal in the middle and cover it with a tablespoon of cooking oil on top.
8.	In a separate pan, fry rice (soaked for twenty minutes) in four tablespoons of cooking oil with one teaspoon of mandi masala.
9.	Then add ice and salt, mix well and cook on medium heat.
10.	When the water of the rice becomes dry, add grated carrot, finely chopped capsicum and almonds to it and keep it on low flame.
11.	After 10 to 12 minutes, mix the rice well and take it out in a dish and place the prepared chicken in the middle and start it hot.