Authentic Chicken Mandi

Ingredients

• 1.2 kgwhole chicken or 800 g chicken hindquarters
• 2 cupsbasmati rice, rinsed & soaked 20 min
• 3 tbspMandi spice mix or 2 tsp cumin, 1 tsp coriander, ½ tsp cardamom, ¼ tsp cloves & ¼ tsp cinnamon
• 2 tbsptomato paste
• 1 largeonion, thick sliced
• 4 clovesgarlic, minced
• 1 tspturmeric
• ¼ tspwhole saffron threads, bloomed in 2 Tbsp warm water
• 4 tbspghee or clarified butter
• 3¼ cupshot chicken stock or water
• 1dried black lime (loomi), lightly cracked
• 2 smallbay leaves
• to tastesalt & white pepper
• fried onions, toasted almonds, fresh coriander and optional chili zhug

Instructions

1. 1
   Pat chicken dry, score deep slashes. Mix Mandi spices, tomato paste, garlic and half the ghee; coat chicken thoroughly. Marinate 30 minutes.
2. 2
   Heat remaining ghee in a wide oven-safe pot. Sear onion until edges char, add marinated chicken skin-side down; brown 3 minutes per side.
3. 3
   Scatter loomi and bay leaves, pour in ½ cup stock, cover, and bake at 190 °C (375 °F) for 35 minutes. Meanwhile, drain the basmati.
4. 4
   Carefully lift chicken onto a tray. In the same pot, stir turmeric into rendered juices, add rice; toast 2 minutes until grains glisten.
5. 5
   Pour remaining 2¾ cups hot stock, saffron water, 1 tsp salt, bring to gentle boil. Nestle chicken pieces on top, cover tightly, reduction simmer 18 minutes until rice is fluffy and chicken hits 75 °C.
6. 6
   Rest, covered, 10 minutes. Present on a silver platter, scatter crispy onions, toasted almonds, chopped coriander. Serve with fresh cucumber-tomato salad and fiery green zhug on the side.