Cooking chicken Mandi and rice in this easy way makes it so TASTY

Ingredients:

Note: This recipe serves 4-6 people.

Vegetable oil

One onion, chopped (200g)

One tbsp grated garlic (15g)

Cinnamon sticks

Bay leaves

Dried lemon

One tsp cumin seeds

One tsp cardamom

One tsp cloves

Hot peppers and bell peppers

Five cups water

One tsp saffron or sazon

One tsp turmeric

Half a tsp black pepper

One fourth of a cup cup hot water

Salt

Two whole chicken, cut in halfs

Three cups long grain basmati rice

Natural charcoal (optional)

Instructions:

Preheat the oven to 400°F (200°C) with the bottom flame on only.

Add a little bit of vegetable oil into a small frying pan over medium heat. Add the chopped onion and sauté until caramelized.

Add the grated garlic to the frying pan and sauté until fragrant.

Pour the caramelized onions and garlic into a roasting pan.

Add cinnamon sticks, bay leaves, dried lemon, cumin seeds, cardamom, cloves, hot peppers, and bell peppers on top of the onions and garlic.

Pour 5 cups of water into the roasting pan.

Mix saffron or sazon, turmeric, black pepper, and hot water in a small bowl.

Season the chicken with salt and the mixture and a little bit of vegetable oil.

Place the chicken on the roasting pan rack and cover it with parchment paper and aluminum foil.

Roast the chicken for 45 minutes.

While the chicken is roasting, wash three cups of long grain basmati rice and soak it for 20 minutes.

Take the chicken out after 45 minutes.

Add the rice into the roasting pan and season with 1 and 1/2 teaspoons of salt.

Cover the rice with water. Add more water if necessary.

Put the chicken back on top of the rice and cover it with parchment paper and aluminum foil.

Put the chicken with the rice back in the oven for 35 minutes using the same settings and with the bottom flame on only.

If desired, smoke the meat using a hot natural charcoal and a little bit of vegetable oil and cover it for 5 minutes before serving.

Serve hot and enjoy!