Mandi

Marinate the Chicken

In a large bowl, combine the vegetable oil, ground turmeric, ground cumin, ground coriander, ground black pepper, ground cinnamon, ground cardamom, ground cloves, ground nutmeg, minced garlic, salt, and lemon juice.

Add the chicken pieces and rub the marinade all over. Cover and refrigerate for at least 1 hour, preferably overnight.

Cook the Chicken

Preheat your oven to 375°F (190°C).

Place the marinated chicken pieces on a baking sheet and bake for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.

Prepare the Rice

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion is translucent.

Stir in the ground turmeric, ground cumin, ground coriander, and ground black pepper.

Add the soaked and drained basmati rice, cinnamon stick, cardamom pods, and whole cloves. Stir well to coat the rice with the spices.

Pour in the chicken broth and add salt to taste. Bring to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Combine and Serve

Place the cooked chicken pieces on top of the rice in the pot. Cover and let it sit for 10 minutes to allow the flavors to meld together.

Remove the chicken and fluff the rice with a fork.

Transfer the rice to a serving platter and arrange the chicken pieces on top.

Garnish with fried onions, toasted almonds, and chopped fresh cilantro.