Step 1:

Chicken (With Skin) 1 Kg
Water 3 Liter
Cinnamon (Linch Sticks) & Cumin Powder 1 Tbsp
Bay Leafs 3 to 4
Black Pepper Corn 1 Tsp
Chicken Powder 2 Tbsp
Chicken Cubes 1
Salt 1 Tbsp

Step 2:

Olive Oil ¼ Cup
Yellow Food Colour ¼ Tsp
Salt To Taste
Cinnamon (Linch Sticks) & Cumin Powder ½ Tsp
Paprika Powder ½ Tsp
Chat Masala 1 Tbsp
White Vinegar 2 Tbsp

Step 3: Rice Making

Onions (Thinly Sliced) 2 No’s
Rice 1 Kg 
Chicken Cube 1
Cinnamon (Linch Sticks) & Cumin Powder 1 Tbsp
Step 4: Garnishing
Raisins (Kishmish)
Almonds

Instructions:

Chicken Mandi Boiling Procedure

First take a baby chicken. Cut the chicken from the center in order to make four pieces. Make sure the skin is left on the chicken. This is one of the keys for cooking mandy because the skin produces natural fat to cook in the spices. Now take a stock pot add some water then add the chicken for boiling purpose by adding the following seasonings black pepper, bay leaves, salt, Cinnamon (Linch Sticks) & Cumin Powder and chicken powder. Heat it in a high flame for maximum 40 to 45 minutes.

Prepare A Baking Tray

Take a baking tray then add the boiled chicken mandi along with seasoning olive oil, yellow food colour, salt to taste, Cinnamon (Linch Sticks) & Cumin Powder, chat masala, white vinegar and paprika powder. Brush the chicken with these ingredients finely. Then put it in an oven for baking purpose for maximum 30 minutes.

Making Of Rice

In a chicken mandi broth stock pot add the chicken cube, Cinnamon (Linch Sticks) & Cumin Powder and rice. In a separate pan sauté finely chopped onion and fry till golden brown. Bring to a full boil add sliced onions then cover and reduce heat to low. Cook (do not remove lid) for 15 minutes or as long as you cook your rice usually. In the end add Raisins (Kishmish) and almonds for garnishing purpose.

Serve Hot.