Experience the incredible flavors of traditional Mandi rice combined with perfectly spiced chicken kofta in this show-stopping dish. This aromatic fusion recipe brings together the best of Middle Eastern cuisine with tender, juicy chicken patties that cook directly above fragrant basmati rice, creating layers of incredible flavor that will have your guests asking for seconds.
Ingredients
For the Rice:
- 500g / 2½ cups long-grain basmati rice, soaked for 20 minutes
- 6 cardamom pods
- 10 whole cloves
- 5g / 1 teaspoon salt
- 2.5g / ½ teaspoon each: cumin powder, cinnamon powder, black pepper
- 3 bay leaves
- Bell pepper chunks and hot chilies (optional)
- 5g / 1 teaspoon vegetable bouillon or 1 cube
- 720ml / 3 cups water
- 15ml / 1 tablespoon vegetable oil
For the Kofta:
- 650g / 1.4 lbs ground chicken
- 120g / 1 large onion, grated (juice reserved)
- 1 red bell pepper, grated (juice reserved)
- 60ml / ¼ cup chopped fresh parsley
- 50g / ½ cup breadcrumbs
- 5g / 1 teaspoon each: cumin, coriander, smoked paprika, salt
- 2.5g / ½ teaspoon black pepper
- 1 large egg
- 2.5g / ½ teaspoon baking soda
- 15g / 1 tablespoon grated garlic
- 2.5g / ½ teaspoon saffron soaked in reserved vegetable juices
- 30ml / 2 tablespoons vegetable oil
- Extra virgin olive oil for drizzling
For Smoking:
- 1 small piece hot charcoal
- Few drops of oil
Instructions
- Prepare the rice base: Drain soaked basmati rice and place in a large roasting pan. Add cardamom pods, cloves, salt, cumin powder, cinnamon powder, black pepper, bay leaves, bell pepper chunks, chilies, bouillon, water, and vegetable oil. Mix thoroughly and cover tightly with parchment paper and aluminum foil.
- Make the kofta mixture: In a large bowl, combine ground chicken, grated onion and bell pepper with their reserved juices, chopped parsley, breadcrumbs, all spices, egg, baking soda, and grated garlic. Mix well until fully combined and refrigerate for 30 minutes.
- Shape the kofta: With wet hands, form the chilled mixture into small, flat patties about 7cm wide.
- Assemble for cooking: Place a wire rack over the rice in the roasting pan. Arrange kofta patties on the rack and drizzle generously with olive oil.
- First bake: Preheat oven to 200°C / 400°F. Bake the entire assembly for 25 minutes until kofta are golden brown.
- Add saffron glaze: Mix saffron with reserved vegetable juices and a drizzle of oil. Brush this aromatic mixture over the kofta patties and continue baking until rice is fully cooked and fluffy.
- Create the smoke: Heat charcoal until red-hot. Place in a small foil cup in the pan, drizzle with oil, and immediately cover tightly. Let smoke infuse for 5 minutes.
- Final presentation: Fluff the aromatic rice and transfer to a large serving platter. Top with the golden kofta patties and garnish with fresh parsley.
Time and Serving
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Serves: 6-8 people
Nutrition (Per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 2g
Why This Recipe Is Exceptional
This Chicken Mandi Kofta represents the perfect fusion of traditional Middle Eastern cooking techniques with modern convenience. The unique cooking method allows the kofta juices to flavor the rice below while the rice steam keeps the chicken incredibly moist and tender. The aromatic spice blend provides anti-inflammatory benefits from turmeric and cumin, while the lean chicken offers high-quality protein. The smoking technique adds depth without extra calories, and the fresh herbs provide vitamins and antioxidants. This one-pan wonder delivers restaurant-quality flavors while being surprisingly healthy and satisfying.