25-Min Chicken Mandi with Crispy Rice & Sides
Spiced chicken thighs over aromatic rice with all the traditional sides—fries, pita, pickles, garlic sauce—ready in 20 minutes. Skip the classical overnight soak; this version uses high heat and shortcuts.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless or bone-in
- 1.5 cups long-grain white rice
- 3 tbsp butter
- 1 tsp whole cumin seeds
- ½ tsp ground cardamom
- 1 medium yellow onion, sliced thin
- 3 cups chicken broth
- 2 tbsp garlic paste (or 4 minced cloves)
Instructions
- 1
Heat 2 tbsp butter in a large skillet over medium-high heat. Season chicken thighs generously with salt and pepper, then sear skin-side down (or all sides if boneless) for 4 minutes until golden. Remove to a plate.
- 2
Add remaining 1 tbsp butter to the skillet, then add cumin seeds and cardamom. Toast for 30 seconds until fragrant, then add sliced onion and sauté for 2 minutes until soft.
- 3
Stir in garlic paste and cook for 30 seconds, then add rice and stir to coat for 1 minute. Pour in broth and return chicken to the skillet.
- 4
Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until rice is tender and liquid is absorbed. Do not stir.
- 5
While rice cooks, prepare sides: warm pita bread, arrange french fries on a plate, toss thin-sliced onion with white vinegar and salt for the onion salad, and set out pickled vegetables and chili paste.
- 6
For garlic sauce: whisk 3 tbsp mayonnaise with 1 tbsp garlic paste and 1 tbsp lemon juice. When rice is done, fluff with a fork and serve chicken mandi alongside all sides.
Tools you’ll need
- large skillet with lid (12-inch or larger)
- wooden spoon
- plate
- measuring cups and spoons
- small bowl for garlic sauce
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