Arabian Mandi Rice With Smoked Flavour | Everyone can make it! So Easy and Delicious Chicken Mandi

Preheat the oven to 200°C and grill the chicken for 15-20 minutes after brushing it with a mixture of chicken stock, saffron, lemon juice, oil, pepper, salt, and red food color.

Soak the basmati rice for 30 minutes before cooking.

In a pot, heat ghee and sauté chopped onion and garlic until fragrant.

Add the spices (cinnamon, cardamom, bay leaves, cloves, coriander, cardamom, pepper, cumin) and stir well.

Add the soaked basmati rice and mix thoroughly with the spices.

Pour in the chicken stock and add dry lemon, then bring to a boil.

Once boiling, reduce heat and cover to simmer until rice is cooked.

Prepare the dum layer by mixing chicken stock, saffron, and red food color.

Heat charcoal and place it on top of the rice, drizzling with oil, and cover for 5 minutes to infuse smoke.

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