Chicken Mandi

Ingredients

• 600 g (4 cups) basmati rice
• as desired chicken
• 4 cloves garlic
• 1 teaspoon whole cardamom
• 1 teaspoon coarse cumin
• 8 pieces cloves
• 4 pieces loomi (dried black limes)
• listed without a quantity bay leaves
• 1 teaspoon whole black pepper
• 1 teaspoon dried coriander, whole or ground
• 1 stick cinnamon stick
• optional paprika
• 1 tablespoon salt
• 1/2 teaspoon saffron
• 1 piece large onion
• 1/2 cup vegetable oil
• 1/4 cup water
• 1/4 cup vegetable oil
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon mandi spice blend
• 1/2 teaspoon turmeric
• soak for 15 minutes water, vinegar, salt, and lemon for soaking the chicken
• mentioned by the chef as an addition to the onion dried paprika peppers
• an alternative if saffron is unavailable yellow saffron coloring or food coloring
• a tool mentioned for steam cooking a metal tray/colander placed over the pot
• to seal the pot tightly foil/aluminum foil
• to smoke the rice a charcoal briquette
• mentioned when smoking the rice a little oil for smoking

Instructions

1. In a bowl, soak the chicken in water, vinegar, salt, and lemon for 15 minutes, then drain it.
2. In a bowl, mix the chicken seasoning: 1/4 cup water, 1/4 cup vegetable oil, 1/2 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon mandi spice blend, and 1/2 teaspoon turmeric.
3. In a bowl, season the chicken with the chicken seasoning, then set it aside to marinate.
4. In a pot, heat 1/2 cup vegetable oil.
5. In a pot, add the onion cut into wedges and the chopped garlic.
6. In a pot, add the whole rice spices: cardamom, coarse cumin, cloves, loomi, bay leaves, whole black pepper, dried coriander, and the cinnamon stick.
7. In a pot, add paprika if desired.
8. In a pot, add the salt and saffron, then stir the spices and onion until they release their aroma.
9. In a pot, add the basmati rice, washed only and drained of water.
10. In a pot, stir the rice with the spices, then add water according to the cooking method shown in the video.
11. In a pot, bring the seasoned rice to a suitable stage, then transfer it to the oven-safe pot.
12. On the tray or colander placed over the pot, arrange the marinated chicken above the rice.
13. In the oven, preheat the oven to 200°C for 20 to 25 minutes.
14. In the oven, place the pot tightly covered with foil inside and leave it for about 1 hour and 15 minutes.
15. Once the chicken and rice are cooked, in the pot or over the rice, prepare a piece of charcoal, place it in a small piece of foil with a little oil, then cover it to smoke the rice.
16. In the pot, let the smoke infuse its flavor, then serve the dish hot.