Smoked Chicken Mandi

Ingredients

• 2 chickens, halved
• spices for boiling the chicken
• 4 cups basmati rice
• oil
• 7 cups chicken stock (from boiling the chicken)
• saffron
• olive oil
• Spices:
• black pepper
• chicken spice blend
• 5 cardamom pods
• 5 whole cloves
• 2 cinnamon sticks
• bay leaves
• For more of Fatima’s signature recipes see: Sanjari Fish (Sengari)
• To make the daqoos (tomato sauce), also from Fatima, see: Tomato Sauce / Daqoos
• For more rice recipes see: How to Make Bukhari Rice

Method

1. Place the chicken in a pot and cover with water. Add aromatics such as cardamom, whole spices, a whole onion and bay leaves according to taste.
2. Bring to a boil, then reduce to low heat and simmer for about 30 minutes.
   Timers: 30 min
3. Remove the chicken from the pot and drain it from the stock; set aside.
4. Place all the spices with 1 tbsp oil in a pot or ovenproof pan and gently heat them on the stove to release their aroma.
5. Add the soaked and drained rice, pour in the chicken stock and stir lightly, then wrap the pot tightly with two layers of aluminum foil and prick holes in the foil with a fork.
6. Brush the reserved chicken with a little dissolved saffron and olive oil, place the chicken pieces on the foil-lined pan, then seal the pan tightly with aluminum foil.
7. Bake in a hot oven for about 1 hour, or until the chicken is fully cooked.
   Timers: 60 min
8. After that, remove the foil from the chicken and brown the surface.
9. Finally, smoke the rice and chicken: after removing the mandi from the oven and uncovering the rice, place the chicken on top, make a small well in the center of the pan, place a small piece of foil in the well with a drizzle of olive oil and a piece of lit charcoal, then cover the pan and let sit for a short time to absorb the authentic mandi smoke flavor and aroma.
10. Serve the smoked chicken mandi hot with daqoos (tomato dipping sauce).
11. Garnish the smoked chicken mandi with nuts or raisins if desired when serving.