Ingredients

For the Chicken Marinade:

• 1 whole chicken (cut into halves or quarters)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1 teaspoon ground cardamom
• 1 teaspoon cinnamon powder
• 1 teaspoon dried lemon powder (or juice of half a lemon)
• 1 tablespoon garlic paste
• 1 tablespoon yogurt (optional for extra tenderness)

For the Mandi Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups chicken broth or water
• 1 large onion (chopped)
• 2 tablespoons oil or ghee
• 2 cloves garlic (minced)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 cinnamon stick
• 2 green cardamoms
• 2 cloves
• 1 bay leaf
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon saffron (soaked in 2 tablespoons warm water)

For Smoky Flavor (Optional):

• 1 piece of hot charcoal
• 1 teaspoon oil

Instructions

Step 1: Marinate the Chicken

1. Mix all marinade ingredients in a bowl.
2. Rub the marinade all over the chicken and let it marinate for at least 2 hours (overnight for best results).

Step 2: Cook the Chicken

1. Preheat oven to 200°C (400°F).
2. Place the marinated chicken on a wire rack over a baking tray and bake for 40-50 minutes until golden and fully cooked.
   • For extra charred flavor, broil for the last 5 minutes.
3. Alternatively, grill the chicken over medium heat for an authentic smoky taste.

Step 3: Prepare the Mandi Rice

1. Heat oil or ghee in a deep pot. Add cumin seeds, cinnamon, cardamoms, cloves, and bay leaf. Sauté for a few seconds.
2. Add chopped onions and fry until golden.
3. Stir in garlic, coriander powder, and salt. Mix well.
4. Pour in the chicken broth or water and bring to a boil.
5. Add soaked rice, stir gently, and cover with a lid.
6. Reduce heat to low and let it cook for 15-20 minutes until rice is fluffy.
7. Drizzle saffron water over the rice for a rich aroma and color.

Step 4: Add Smoky Flavor (Optional)

1. Heat a piece of charcoal until red-hot.
2. Place a small heatproof bowl in the center of the cooked rice pot.
3. Put the hot charcoal in the bowl and pour 1 teaspoon of oil over it.
4. Cover the pot immediately for 5 minutes to allow the smoke to infuse.

Step 5: Serve

• Place the cooked chicken on top of the fragrant rice.
• Garnish with fried onions, nuts, and raisins (optional).
• Serve with yogurt raita or tomato chutney (sahawiq).