Authentic Arabic Chicken Mandi With Out Oven And With Arabic Chutney

#### Chicken Mandi
Ingredients:
For The Chicken Marinate
- 1 dry lemon
- 2 cinnamon sticks
- 5 cardamom pods
- 1 tsp coriander (dhania) powder
- 1 tsp cumin (jeera) powder
- 1 tsp turmeric (haldi) powder
- 1 tsp paprika powder
- 1 tsp chili powder
- 1 tsp black pepper powder
- 1 tsp salt
- A pinch of orange food color
- Chicken pieces (according to preference)
- For the Rice:
- 4 cups Basmati rice
- 1/2 cup oil
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp caraway seeds (shajeera)
- 1 onion, finely sliced
- 4 1/2 cups water
- Half a lemon
- For Garnishing:
- Peeled almonds (badam)
- Raisins
- For the Arabic Chutney:
- 3 tomatoes
- 3 green chilies
- 3 garlic cloves
- Salt to taste
- Fresh coriander
Instructions:
1. Marinate the Chicken:
- Grind the dry lemon, cinnamon sticks, and cardamom pods into a fine powder.
- Mix the ground spices with coriander powder, cumin powder, turmeric, paprika, chili powder, black pepper powder, salt, and orange food color.
- Take 4 tbsp of the ground spice mix, add some water to form a paste.
- Apply the spice paste to the chicken pieces, ensuring they are well coated.
- Marinate the chicken overnight in the refrigerator.
2. Prepare the Rice:
- Wash the Basmati rice thoroughly and set aside.
- In a large vessel, heat 1/2 cup oil and 1 tbsp ghee.
- Add cumin seeds, caraway seeds, and sliced onion. Sauté until the onions are golden brown.
- Add the washed rice and mix well to coat the rice with the oil and spices.
- Add 4 1/2 cups of water and the half lemon.
- Place a strainer over the rice and add the marinated chicken pieces into the strainer.
- Cover the vessel and place it over a heat diffuser or an inverted pan.
- Cook on low heat for 35-40 minutes.
3. Finish the Chicken:
- Preheat the oven to 180°C (350°F).
- After cooking the rice and chicken on the stove, transfer the chicken pieces to a baking tray.
- Bake in the preheated oven for 15 minutes to get a nice golden-brown finish on the chicken.
4. Prepare the Garnish:
- Fry the peeled almonds and raisins until golden and set aside.
5. Make the Arabic Chutney:
- Blend together the tomatoes, green chilies, garlic cloves, salt, and fresh coriander until smooth.
6. Assemble the Mandi:
- Serve the cooked rice on a large platter.
- Place the baked chicken pieces on top.
- Garnish with fried almonds and raisins.
- Serve with the Arabic chutney on the side.
Enjoy your delicious homemade Chicken Mandi
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