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6 pax   30 minutes

Ingredients

Mandi Spice Mix:
2 tablespoon cloves
2 tablespoon black pepper
2 tablespoon cumin
2 tablespoon black cumin
4 tablespoon coriander
2 teaspoon cardamom
2 teaspoon turmeric powder
A:
3 tablespoon ghee / corn oil
1 clove garlic, cut into cubes
4 cloves garlic
B:
500 g chicken breast and thighs (cut into big pieces)
4 tablespoon mandi spice mix
1 litre water
3 bay leaf
C:
500 g basmati rice, washed and drained
2 cubes MAGGI® Chicken Stock Cube

Preparation

1. In a pan, toast the spice mix until fragrant. Set it aside.

2. Blend the toasted spice mix until fine.

3. Sauté ingredients A until fragrant and add in ingredients B. Let the ingredients simmer until the chicken is tender. Remove the chicken pieces and set aside the stock for cooking the rice later.

4. Add in the basmati rice into the rice cooker and 900 ml of the stock from the chicken that was cooked earlier (add water if stock doesn’t add up to 900ml).

5. Add MAGGI® Chicken Stock Cube and stir before adding in the chicken.

6. Let the rice and chicken cook in the rice cooker.

Nutritional Info

Energy 347 Kcal

Protein 19g

Fat 10g

Carbs 47g

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