I fall in love with this Mandy Chicken Rice after tried for
the 1st time at AIA food court… so I thought of learning it myself.
I’m really expecting to get a good outcome and I manage to get what I want..
huhuuuu………. let's first serve the recipes ..
Ingredients
- 1 chicken cut into 4
- 1 kilo or 5 cups basmati rice washing and drained it
- Water to make Chicken broth
Chicken Stock (Air Rebusan Ayam)
- 2 onions - finely chopped
- 2-3 tomatoes - finely chopped
- 3 pieces of bay leaves
- 2 cinnamon sticks (kulit kayu manis)
- 7 cardamoms (buah pelaga)
- 7 cloves (bunga cengkih)
- 2 tbsp cumin powder (serbuk jintan putih)
- 1 tbsp coriander powder (serbuk ketumbar)
- 1 tbsp soup powder (optional, I add for more taste)
- 1 chicken tube
- salt
Heat the oil and saute
the onion until fragrant than include the tomatoes. Then add the other ingredients
on top and a little salt. Add some water and let it boil followed by adding
chicken to it.
After the chicken is cooked, remove the chicken and drained. Make sure the
chicken is not too cooked. The Chicken stock will be used to cook the rice and
soup.
Mandy Chicken Fry
- 2 stripes saffron mixed with 1/4 cup lemon juice.
Original recepi:
Pour the saffron mixed
with lemon juice over chicken and let the moment and fry.
I fry the chicken on my
own way:
- salt, 1 tbsp soup powder and 1 tsp turmeric
Marinate the chicken
with salt, soup powder and turmeric after marinate is done than fry.
Mandy Rice
Ingredients:
- 5 cups basmati rice - Washing and drained
- 5 cups chicken broth (Or following )
- 2 onions – sliced (split it to 2 part)
- 5 green chilies – break
- 3 tbsp of ghee (will give more taste and the rice will smell good)
- 2 stripes of saffron mixed with 1/4 cup lemon juice (or replace the saffron with few dots of fellow color)
Heat the ghee and fry the
onion until fragrant and enter green chillies than add rice, salt and stir till
it’s mix well. Than place all the ingredients into the rice cooker and cook. When
the rice is dry, enter sliced onion. Let it for a moment than holes the rice, put
a saffron patches on rice and cover with rice.
Make a hole on rice, put
aluminium foil or heat-resistant cup and insert a little oil. Than insert the
burned charcoal and quickly cover the pot so that the smoke is trapped. This is
for aroma the rice and give the ala ala Arabian style. When cooked stir the
rice, here we will see various colour saffron rice mixed with the original rice.
Ready to be serve…. Yummy fluffy rice …
Green Chili Sauce
1 tomato slice sliced
5 large green chilies
1 coriander stalks
finely sliced
Salt
Sugar
Lemon juice
Blend all ingredients
with lemon juice, a short while. Do not get too smashed.
Red Chili Sauce
5 large red chilies
3 cloves garlic
Vinegar
Salt
Sugar
½ cup of chicken stock
Blend all ingredients,
a short while. Do not get too smashed.
Cook a while for more aromas
Soup
Heat the balance
Chicken stock and than add some sliced coriander.
