Mandi Biryani Tandoori Chicken Style Mandi Biryani _ EID MUBARAK ─ Vahchef - VahRehVah

Vahchef cooking 2 whole chicken for mandi style biryani for his family
Chicken Mandi Biryani

Chicken Whole - Full Bird
Chicken Stock - 1 lit
Basmathi Rice(soaked) - 1 kg
Coriander seeds - 2 tsp
Pepper - 2 tsp
Cloves - 1 tsp
Jaiphal - 1
Black Cardamom - 2
Green Cardamom - 2
Jeera - 2 tsp
Maze - 1
Biryani leaf - 1
Lemon(Dried) - 2-4
Ginger Garlic paste - 1 tsp
Lemon - 1
Almonds(soaked) - ¼ cup
Raisins - ¼ cup
Cashew nuts - ¼ cup
Brown onions - 1 cup
Onions - 1 cup
Turmeric - 1 tsp
Green chillies - 4-5
Tomato Puree - 1 cup
Saffron - ½ tsp

Oil - As Required

Take a Blender add coriander seeds, pepper, cloves, cloves, jaiphal, black cardamom,green cardamom,jeera,maze,biryani leaf and dried lemon, grind it into powder and keep aside. Take the whole chicken and apply the grounded masala,ginger garlic paste, salt and some lemon to it and keep aside.

Take a bowl add oil,onions,ginger garlic paste,turmeric,tomato puree and saute it for a minute. Add the leftover masala & chicken stock and cook it for sometime and remove some of for serving as gravy for the mandi, now add chilli powder and some extra water for steaming the chicken with the lid closed for 15 minutes. Now add rice to it and some dry fruits and saffron and cook it for 5 more minutes.
Now take a tawa add oil and cook the chicken by adding salt. Roast it for sometime and add eggs to it and switch off the flame.
Serve it on a mandi plate by topping it up with brown onions,dry fruits and french fries,mayonnaise , mint chutney and tomato gravy.

#chickenrecipes #Biryani #vahchef #chickenMandi

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