ingredients
sella basmati rice -3 cups
salt
oil -2 tbsp
lemon juice -1 no
chicken with skin- 900 g
chicken stock -2 cubes
arabic masala- 1 tsp
vinegar -1 tbsp
red food colour
yellow food colour
oil- 4 tbsp
black pepper corns -1 tbsp
cumin seed -1/2 tsp
dry lemon -1 no
bay leaf -2 nos
cloves
cardamom
cinnamon
coriander seeds
Preparation
Wash rice throughly, then soak it for 15 minutes in hot water. Take chicken pieces, put deep holes with fork. For marinating chicken, add arabic masala, chicken stock, red food color, and vinegar to a bowl, apply this paste above the chicken, keep this aside. Heat oil in a cooker, add whole spices and dry lemon, next add chicken pieces, cover the cooker and cook it for 1 whistle. Boil water in a big pot, add salt , lemon juice and oil, then wait until it boil well, now add rice, cook the rice about 90 %, then strain the rice from water. Open the cooker, take entire water and add rice above the chicken, pour the masala water taken from cooker above the rice, then add green chilly, and red and yellow food color, then close the cooker and cook it for 20-30 minutes. Wait until the pressure gone, then serve rice.
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