Chicken Mandi pie
Ingredients
Servings
Nutri value
| Carbohydrates | 54.67 g |
| Energy | 686.58 kcal |
| Fat | 32.88 g |
| Protein | 40.36 g |
| Fiber | 4.23 g |
| Sodium | 348.55 g |
| Sugar | 13.57 g |
Instructions
Total
10'Preparation
45'Cooking
0'Waiting
Step by step
Sauté the almonds and raisins in vegetable oil for 3 minutes and set aside.
Heat 1 tbsp of vegetable oil in a nonstick pot, add 1 kg of chicken pieces, and cook until golden brown, about 10 minutes.
Add Maggi® Mandi Mix and 4 cups of hot water and stir until dissolved.
Add 2 cups of Basmati rice, gently stir, cover, and simmer until tender for 20 minutes. then uncover and fluff with a fork. Let the rice cool before wrapping it with filo dough.
Brush Butter into a deep gratin dish. Brush the filo pastry slices with butter and arrange them until they are completely covered in the dish. The pastry should linger over the dish's edge. to be able to wrap up the rice
In the gratin dish, Add the sauteed almonds and raisins Pour the rice over. Cover the filling with the hanging dough. Press the edges of the dough together to seal in the filling.
Bake for 45 minutes in a preheated oven at 180 °C. Turn the dish upside down onto a serving dish. Garnish with toasted almonds and fresh parsley.
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Chicken Mandi pie
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