Chicken Mandi with Yellow Rice / Arabic Style / Updated Recipe / Chef by Chance

There are many ways to make chicken, but this method is the best method to make chicken. It steam first and then the same stock is used to make rice. The chicken is so tender that it falls off from the bone.

Ingredients
Chicken Whole with skin - 1 ea
Rice (Chanwal) - 4 cups
Turmeric (Haldi) pwd - 1 tsp
All Spices (Garam Masala) pwd - 1 tsp
Garlic (Lehsan) pwd - 1 tsp
Lemon (Limo) - ½ ea
Chicken Seasoning - 1 tbs
Onion (Piyaz) - 1 small
Tomato (Timatr) - 1 small
Garlic (Lehan) Cloves - 3 ea
Chicken Cube - 1 ea
Strained Tomato - 2 tbs
Salt to taste
Khabsa Masala - 1 tbs

Step 1 - Soaked the chicken with Tumeric, All Spices and Garlic pwd overnight.
Step 2 - Cut the Chicken Breast in half (not all the way). Then add lemon and chicken seasoning.
Step 3 - Now take a pan or pot, add enough water to cover the base and then place the chicken on top of the water. Remember use some sort of base so chicken won't touch the water. Now baked the chicken for one hour at 400F. Make sure the pan is sealed completely.
Step 4 - Cook tomatoes with onion, garlic cloves, chicken cubes, strained tomato, salt and khabsa masala. About 10 min.
Step 5 - After one hour, take the chicken out and mix the chicken stock with the tomato mixture and strained it.
Step 6. Spread the rice in a pan and add the above stock. Rice must be soaked in water for at least 2 hours. Add 4.5 cups of Stock in Rice.
Step 7 - Put the chicken back and wrapped tightly with parchment paper and aluminum foil. Baked it for 400F for one hour.
Step 8. Enjoy with Rice, salad and your favoutire sauce.

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