مندي الدجاج

Prepare the marinade by mixing the juice of one lemon with half a cup of vegetable oil, one tablespoon each of cardamom powder, saffron powder, crushed garlic, crushed ginger, smoked paprika, salt and black pepper.

Brush the marinade over the chicken well, then let it marinate for 3 hours or more for a deeper flavor

Put 1/4 cup of vegetable oil in a saucepan on the fire, then add 1 tablespoon of crushed garlic and 1 tablespoon of crushed ginger, and stir until fragrant.

Chop an onion, add it to the pot, and stir until it wilts.

We add a cinnamon stick, two bay leaves, two dried limes, five cardamom pods, five black peppercorns, and five cloves, then mix the ingredients well.

Thoroughly wash and drain four cups of basmati rice.

Add the rice to the pot and stir in the spices, then add salt and black pepper.

We pour cold chicken broth over the rice and let it come to a boil.

We place the marinated chicken over the rice, cover the pot, and bake in a medium-heat oven for 1 hour and 20 minutes.

We uncover the chicken and leave it in the oven for an additional 10 minutes to get a golden, crispy surface.

We smoke the rice and chicken by placing a lit charcoal piece in a small dish inside the pot, covering it for 10 minutes.

We transfer the rice to a serving platter and arrange the roasted chicken on top.

We serve the mandi hot and enjoy.