500 gm chicken
500 gm long grain basmati rice

Mandi/madbi masala powder
2 tspn ginger powder/saunth
2 tspn coriander seeds
1/2 tspn fennel
1 black cardamom
4 green cardamom
4 cloves
1/2 tspn peppercorns
1/2 badiyan ka phool
1 tspn zeera
1 cinnamon stick 2 inch

Is powder mein se 2 tspn separate karna hai to be used later while cooking rice. The remaining masala powder goes in chicken marination

Mandi masala
1 tspn red chilli powder
1 tspn salt
1 whole lemon’s juice
1 tspn ginger paste
1 tspn garlic paste
1 tspn oil
10-12 Saffron strands (prior soaked in 2 tblspoon water)

Poke chicken with fork. Apply marination. Marinate for at least 2 hrs.

One tspoon oil in pan. Cook chicken pieces until soft. Dry water on high flame. Put on jaali and roast directly on flame for color.


Two kafgeer oil. Fry a Finely chopped or roughly ground 1 medium onion in it until translucent. Add three to four green chillies (slender) and after 20-30 sec add mandi masala and 1tspn salt. Add 1 lemon juice. Roast for a few seconds with little water. Add water as suitable. Add salt as per taste. Let cook.

Once the rice is cooked add chicken pieces on top. Dhuni with charcoal.