1

To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder.

For mandi spice powder

1

To make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes.

2

Turn off the heat, and allow it to cool. 

3

Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder. 

For the Chicken

1

Heat a large saucepan on medium heat and add oil.

2

Once the oil is hot, add finely chopped onion and sauté till translucent . This will take about 2-3 minutes. 

3

To the softened onions,  add the ginger paste and garlic paste and sauté till the raw smell goes away. 

4

Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well.

5

In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan.

6

When the oil starts to separate, add the chicken and mix. Add 4 cups of water and the Mandi spice powder according to your taste.   Mix, cover and let it cook for about 15 minutes. After 15 minutes, turn off the heat. 

7

We will furthermore bake the chicken, to get a crispy skin. 

8

In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside. 

9

Preheat the oven to 200 degrees centigrade. Remove the chicken from the stock and place it  onto a baking tray and brush with butter and mandi spice powder mixture. 

10

Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour.

For the rice

1

Wash and soak basmati rice for at least 20 minutes.

2

Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes. 

3

Add this pan roasted rice to the chicken stock. Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid. Cook the rice on medium low flame for about 10 minutes.

4

Remove the lid and check if there is any trace of water left. If water is left, then cover and cook for another 3 to 5 minutes. Now fluff the rice with a fork .

5

Take ghee in a small bowl and place it in the middle of the rice.

6

Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes.

7

Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice. Immediately slide back the aluminium foil and secure with lid.

8

Open it only at the time of serving, as it gives a nice smokey flavor to the rice. To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top.

9

Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner.