مندي الدجاج

Soak the rice in hot water for one hour.

Add the whole spices (such as lime, bay leaves, cinnamon, cardamom, and cloves) and salt to the rice, then mix well.

Prepare the chicken marinade by mixing yogurt, tomato paste, ketchup, lemon juice, spices (such as mandi spices or mixed spices, salt, black pepper, curry, cinnamon, cardamom), vegetable oil, and butter in a bowl.

Make cuts in the chicken with a knife, then marinate it well

In a pan, add vegetable oil, then add the chopped vegetables (such as carrots, onions, zucchini, garlic, hot pepper, and potatoes) along with the spices (salt, black pepper, mixed spices or mandi spices), and mix well.

dissolve the saffron in boiling water and mix it well.

In a baking tray, place half of the vegetables in the cooking bag, then half of the rice, followed by the rest of the vegetables and the remaining rice.

Place the chicken on top of the rice with the skin facing up, then add the remaining marinade into the bag on one side.

On the other side of the bag, add the saffron mixture.

Seal the bag well, make a small hole, and add boiling water to the tray

Place the tray in a preheated oven at 250°C for one and a half hours.