Ingredients
chicken
pepper corn
fennel-3/4 tsp
capsicum-1/2
mint leaves
coriander leaves
chicken stock-2
kashmiri chilly powder
salt
oil-3/4 cup
basmati rice
dry lemon
cardamom
cinnamon
pepper
cloves
water
salt
green chilly
charcol
turmeric powder
Preparation
Take a biriyani pot, add chicken, add pepper and fennel crushed, capsicum, chicken stock, mint and coriander leaves, kashmiri chilly and oil, mix all well, then keep in fridge for 1 hour. Then fry chicken well, add pepper above it, then add cooked rice above the chicken, add chilly, turmeric water and charcol smoke, cover the lid for 1/2 hrs. Now the mandi is ready.
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