👨‍🍳 作り方

1. 1

   In a large bowl, toss chicken pieces with 1 tbsp Mandi spice mix, salt, and pepper. Marinate for at least 30 minutes.

   💡 プロのコツ: Marinating longer will enhance flavor.
2. 2

   Rinse basmati rice until water runs clear. Soak in water for 20 minutes, then drain.

   ⏱️ 20 minutes
3. 3

   In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Add minced garlic and grated ginger, sauté for 1 minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in diced tomatoes, remaining Mandi spice mix, cinnamon stick, cardamom pods, and bay leaves. Cook for 5 minutes until tomatoes break down.

   ⏱️ 5 minutes
6. 6

   Add the drained basmati rice to the pot and stir to coat with the aromatics. Pour in chicken broth and bring to a boil.

   💡 プロのコツ: Ensure rice is submerged in liquid.
7. 7

   Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Do not stir.

   ⏱️ 15 minutes
8. 8

   While the rice simmers, preheat oven to 200°C (400°F). Arrange marinated chicken pieces on a baking sheet.

9. 9

   Bake chicken for 30-40 minutes, or until cooked through and skin is golden brown and crispy.

   ⏱️ 40 minutes
10. 10

    Once rice is done, remove cinnamon stick, cardamom pods, and bay leaves. Gently fluff the rice with a fork. Drizzle with saffron-infused water and rose water, then mix gently.

    💡 プロのコツ: Avoid over-mixing to keep rice grains separate.
11. 11

    Serve the fragrant rice on a platter, topped with the crispy baked chicken pieces.