Arabian Chicken Mandi and Rice

Recipe

• 2 kg or 4.4 lbs full chicken/salim murghi
• 1 tbsp fennel seeds/sonf
• 2 tbsp corriandar seeds/ sabat dhania
• 1 tbsp cumin/sufaid zeerah
• 1 tsp garam masala powder/ pisa hua garam masalah
• 2 tbsp vinegar/sufaid sirka
• 2 tbsp olive oil / zetoon ka tail
• 2 tbsp garlic paste/lehsan pisa hua
• 2 tbsp ginger paste/pisi hui adrak
• 1 tsp salt heaped/ namak
• 1 tsp black pepper heaped/pisi hui kali mirch
• 4 tbsp lemon juice
• 2 tbsp oil for brush/ tail
• 1 tsp paprika/ kashmiri mirch pisi hui

Mandi Rice Ingredients / Mandi ke Chawal ke Ajza:

• 4 cups basmati rice/chawal
• 1 big size onion (250 g)/piaz
• 4 tbsp butter/ makhan
• 1 bay leaf/taiz patta
• 8 green cardamoms/ hari ilaichian
• 1 chicken’s backbone for stock
• 1 tbsp garlic paste/ lehsun ka paste
• 2 tbsp mandi masala
• 2 tsp salt heaped/ namak
• 6 cups water/pani
• 1 whole lime/ pura leemo
• 1 pinch yellow food color/ zardah rang

Tomato Salsa Ingredients / Timatar ki Chutney ke ajza:

• 4 tomatoes 300 gm/ timater
• 4 green chilies/ hari mirchain
• 1/2 tsp salt/ namak
• 1 tsp crushed red chillies/kuti laal mirchen
• 1 tsp garlic paste/ pisa lehsan
• 2 tbsp lemon juice/ leemo ka ras