Ingredients

For Rice

• 3 cups Basmati rice (washed and soaked for 30 minutes)
• 2 tbsp oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic
• 2 green chilies (optional)
• 1 tsp whole cumin
• 4 green cardamoms
• 2 cloves
• 1 small cinnamon stick
• Salt to taste
• 4½ cups chicken stock or water
• For Smoke (Optional but Traditional)
• Small piece of charcoal
• 1 tsp oil or ghee

For Chicken

• 1 whole chicken (cut into halves)
• 2 tbsp mandi spice mix (or substitute below)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp oil or butter
• Mandi Spice Mix (if making at home)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp black peppercorns
• 4 green cardamoms
• 4 cloves
• 1 small cinnamon stick
• 1 bay leaf

Method

Step 1: Marinate Chicken

Mix mandi spice, ginger-garlic paste, lemon juice, salt, and oil.

Rub evenly over the chicken. Rest for at least 1 hour (overnight for best flavor).

Step 2: Cook Rice

Heat oil or butter in a heavy pot. Add onion and sauté until soft.

Add garlic, whole spices, and green chilies.

Add stock, salt, and bring to a boil.

Add soaked rice, cover, and cook on low heat until rice is fluffy and fully cooked.

Step 3: Cook Chicken

Grill, roast, or bake the marinated chicken at 200°C (400°F) for 35–40 minutes until tender and lightly charred.

Step 4: Smoke (Dum)

Place hot charcoal in a small bowl over the rice.

Drizzle oil on charcoal, cover immediately, and let smoke infuse for 5 minutes.