🍗 Chicken Mandi

Method

1. Score the two chicken halves deeply, chop the onion, and soak the 3 cups of basmati rice in warm water for 20 minutes, then drain.

2. Mix the 2 tbsp softened butter with 1 tbsp kabsa spice, 1/2 tsp turmeric and salt, rub it all over the chicken and into the cuts, and leave to marinate for 30 minutes.

3. Preheat the oven to 200°C and put the chicken in a tray skin-side up.

4. Roast the chicken for 60 minutes, basting with its juices every 20 minutes, until golden with clear juices.

5. While it roasts: heat the 2 tbsp oil in a pot over medium heat and cook the onion for 5 minutes until soft and pale golden.

6. Pour in the 4.5 cups of water and add the remaining 1 tbsp spice, 4 cardamom pods, the pierced dried lime and salt, and bring to a boil over high heat.

7. Add the rice and boil uncovered for 5 minutes until the water reduces and holes appear on the surface, then pour the chicken tray juices over it (and the soaked saffron if using).

8. Cover the pot and reduce the heat to low for 20 minutes until the rice is cooked.

9. If using charcoal: place a glowing coal in a small bowl on top of the rice, drip a little oil on it and close the lid for 10 minutes, then remove the bowl.

10. Spoon the rice onto a large platter, place the chicken on top, garnish with raisins and almonds if using, and serve hot.

💡 2 more secrets for this dish in the Tahwa app (Plus).