Arabian Chicken Mandi Rice

Combine all the ground spices (4 teaspoons ground cumin
2 teaspoons ground green cardamoms
3 teaspoons black pepper
1 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ginger powder
1 teaspoon ground cinnamon)
for Hawaij together in a bowl. You can choose to lightly toast whole spices as well and then grind them together to enhance the fragrance and flavour.
In a bowl combine half of hawaij spice mix, salt, lemon juice, olive oil and melted butter. Make a paste.
Thoroughly coat the chicken with this paste. Cover and refrigerate for atleast 1 hour. For best results, marinate overnight.

Preheat oven to 200°C. Lightly grease a baking dish. Place the chicken in the dish, seal the dish with a foil sheet. Bake for 45-50 minutes or till the chicken is tender and cooked through. It might take a little less time for cut ups and longer for whole chicken with skin.
When done, remove from the oven. Pour the juices in the dish in a seperate bowl. Return the chicken uncovered to the oven, place it under the broiler for 8-10 minutes to give it a lovely golden colour.
Keep the chicken warm and covered once it’s completely done so that it stays moist.

Heat oil in a deep pan. Sauté onions till golden (not brown as we usually do for pulao).
Add the remaining hawaij spice mix, salt, cinnamon, bay leaves and green chilli peppers with the leftover juices from the roast. Fry for 2-3 minutes.
Add basmati rice (after rinsing) to the pan and continue to Fry for another 2-3 minutes.
Add enough water to come an inch over the rice. Cover the pan and cook for 12 to 15 minutes or till there is no more water left in the rice.
Drizzle the soaked saffron over the rice and reduce heat to lowest. Cook covered another 5-7 minutes.
Fluff the rice with a fork.

Take 1 pc of charcoal and place it on a ring of your gas stove until it’s red hot. Takes around 5 minutes. You can also place it under the broiler on high.
Add the cooked rice to your serving dish (choose a large dish that can be covered). Make a well in the middle.
Put the hot coal in a small bowl or over an onion peel and then place it in the center of the rice.
Drizzle a spoon of oil on the hot coal.
Quickly place the cooked chicken on top of the rice and charcoal, then seal the pot with a tight-fitting lid or aluminium foil. Leave it for 10 minutes to absorb the smoky flavor.

Remove the coal and serve the dish immediately.
Serve with cumin yogurt and tomato garlic chutney on the side.