Chicken Mandi

Ingredients

For the recipe

• 1.2 kg bone-in, skin-on chicken pieces: 4 thighs and 4 drumsticks of similar size
• 350 g basmati rice, dry weight
• 150 g onion, peeled and finely diced
• 12 g garlic, finely grated
• 25 g neutral cooking oil, divided: 15 g for the chicken and 10 g for the rice
• 10 g ghee
• 30 ml fresh lemon juice (2 tablespoons)
• 2 teaspoons ground coriander (4 g)
• 1 teaspoon ground cumin (2 g)
• 1/2 teaspoon ground cardamom (1 g)
• 1/2 teaspoon ground cinnamon (1.3 g)
• 1/2 teaspoon ground turmeric (1 g)
• 1/2 teaspoon ground black pepper (1 g)
• 1/8 teaspoon ground cloves (0.25 g)
• 1 small pinch saffron threads (about 0.1 g)
• 30 ml hot water for the saffron
• 1 whole dried lime, pierced in two places
• 2 bay leaves
• 600 ml hot low-sodium chicken stock
• 7 g fine salt, divided: 4 g for the chicken and 3 g for the rice

Instructions

1. Pat the chicken dry with disposable kitchen paper. Mix the garlic, lemon juice, 15 g oil, coriander, cumin, cardamom, cinnamon, turmeric, black pepper, cloves and 4 g salt. Rub over the chicken, including under loose areas of skin. Cover and refrigerate for at least 30 minutes or up to 12 hours.
2. Rinse the rice until the water is nearly clear. Cover with cold water and soak for 20 minutes, then drain for 5 minutes. Steep the saffron in 30 ml hot water.
3. Heat the oven to 200°C conventional / 180°C fan (400°F). Set out a deep roasting pan, approximately 33 x 23 cm, and an oven-safe rack that can hold the chicken above the rice without its feet or the meat being submerged in the liquid.
4. Heat the remaining 10 g oil and the ghee in a skillet over medium heat. Cook the onion for 6-8 minutes, until soft and lightly golden. Stir in the drained rice for 1 minute, then transfer to the roasting pan.
5. Add the hot stock, saffron water, dried lime, bay leaves and remaining 3 g salt to the rice. Stir once and level the grains. The stock should just cover the rice; a very wide, shallow pan is unsuitable because it encourages excess evaporation.
6. Position the rack over the rice and arrange the chicken on it, skin-side up, with space between the pieces. Scrape any marinade left in the bowl onto the chicken. Tent the whole pan with foil and crimp it firmly around every edge to trap steam.
7. Bake, tightly covered, for 40 minutes. Carefully lift one corner of the foil away from your face and check the rice and chicken. The rice should be almost tender and the thickest chicken pieces must reach at least 74°C (165°F), with the thermometer clear of bone.
8. If the chicken is not yet cooked through, reseal and bake for another 5-10 minutes. The rice also needs to reach 74°C (165°F) because it receives raw chicken juices. If the grains are still firm and the pan looks dry, add 30-60 ml boiling water around the edge before resealing.
9. Once the chicken and rice are safely cooked, transfer the chicken to a separate baking tray. Cover the rice pan tightly and leave it out of the oven to rest. Increase the oven to 220°C conventional / 200°C fan (425°F).
10. Roast the chicken uncovered for 10-15 minutes, until the skin is browned. Check early to prevent the ground spices from scorching. The chicken should remain at or above 74°C (165°F).
11. Remove the dried lime and bay leaves from the rice. Fluff gently, distribute the chicken juices through the grains and divide the rice among four plates. Add one thigh and one drumstick to each portion and serve.