Cooked - Chicken Kofta Mandi With Mandi Rice

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Chicken Kofta Mandi With Mandi Rice

1.0

500 g ground chicken

140 g grated onion (water squeezed out)

100 g grated red bell pepper (water squeezed out)

20 g chopped parsley

15 g grated garlic

1 egg

50 g breadcrumbs

1 tsp salt

1 tsp black pepper

1 tsp cumin

1 tsp paprika

1 tsp chili flakes (optional)

¼ tsp baking powder

500 g basmati rice (rinsed and soaked)

2 cinnamon sticks

2 bay leaves

1 dried lime (loomi)

5 cardamom pods

5 cloves

1 tsp chicken or vegetable bouillon

½ tsp turmeric

½ tsp saffron

Sliced hot peppers and bell peppers (to taste)

45 ml vegetable oil

3.5 cups water

1 piece of hot charcoal

A few drops of oil

In a bowl, mix all the chicken kofta ingredients until well combined.
Cover and refrigerate for 20 minutes.
In a roasting pan, add all the mandi rice ingredients and mix well.
Cover with parchment paper, then seal tightly with foil. Make small slits in the foil.
Place a rack on top and lightly brush it with oil.
Shape the kofta into small patties and arrange them on the rack.
Bake in a preheated oven at 200°C (400°F) for 15 minutes.
Remove the kofta and let the rice continue cooking for another 15 minutes.
Once the rice is done, place the kofta back on top.
Add hot charcoal in a small foil cup with a few drops of oil, then cover to infuse a smoky flavor.
Garnish with fresh coriander and serve hot.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineMiddle Eastern

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created last week

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