Chicken Mandi

Method

1. 01

   Rinse the basmati rice and soak in cold water for 20 minutes, then drain. Rub the chicken with 1 tbsp vegetable oil, the turmeric and half the salt.

2. 02

   Heat the remaining oil in a Dutch oven over medium heat. Cook the onion for 6 minutes until golden, then add the garlic, green chilies, coriander, cumin, cardamom pods, cloves, cinnamon, black pepper and bay leaves for 1 minute.

3. 03

   Add the chicken, water and remaining salt. Bring to a simmer, cover and cook over low heat for 35 minutes, turning halfway, until the chicken reaches 165°F. Heat the oven to 425°F (220°C).

4. 04

   Transfer the chicken to a roasting pan. Measure 3 cups broth from the pot, topping up with water if needed; return that liquid and the onion-spice mixture to the pot and add the drained rice. Save any extra broth for another meal.

5. 05

   Bring the rice to a boil, cover tightly and cook over low heat for 15 minutes until the liquid is absorbed. Meanwhile, roast the chicken for 15 minutes until the skin is golden.

6. 06

   Rest the rice off the heat, covered, for 10 minutes. Remove the whole spices and chilies, fluff with a fork and arrange the chicken on top.