Arabian style Chicken Mandi In Oven

Initial Preparation & Marination:

1. Dry roast the ingredients mentioned in 'For Mandi Masala' except turmeric powder until fragrant on medium heat.
2. Remove from heat, and allow to cool completely. Once cooled, grind to a fine powder and set aside.
3. Cut the chicken into large pieces. Make small incisions( optional ).
4. Then wash and drain the water completely. Notes: Chicken with skin is used in authentic preparation. But I removed the skin, as I prefer skinless.
5. In a large bowl, add in the chicken pieces, 2 tablespoons of mandi masala, ½ teaspoon turmeric powder, enough salt, 1 tablespoon olive oil and mix well.
6. Refrigerate overnight for best results, or at-least 4 hrs.
7. Soak the Sela rice for 2 hours, then drain the water and set aside. IMPORTANT NOTES: Sela rice is commonly used in authentic Arabic mandi preparation. It needs more soaking time. If you are using Basmati rice, soak it for 30 minutes, and drain after..
8. Take out the marinated chicken from refrigerator and keep it in room temperature for 30 minutes.
9. Be ready with a large oven safe stainless steel pot, and a separate small grill rack to arrange the chicken pieces. We are going to saute the veggies and bake the rice in this pot.
10. Before pre-heating, adjust the oven rack accordingly. We are going to place the pan along with chicken on the lower rack.

Mandi Preparation:

1. Pre-heat oven to 350°F.
2. Heat 2 tablespoons of oil in a large oven-safe stainless steel pot, add in the whole spices and fry for few seconds.
3. Add in the sliced onion and fry until slightly golden in color.
4. Add in the golden raisins and fry until they puffed up.
5. Add in the soaked rice and mix well.
6. Then add in water, salt, lemon juice, 1 to 2 teaspoons of mandi masala powder, green chillies, dried lemon and mix well.
7. Place the small grill rack over the pot, arrange the chicken pieces over the rack.(Refer Video)
8. Place the pan along with chicken on the lower rack in the preheated oven.
9. Bake for about 40-60 minutes. Sela rice will be ready in 40-60 minutes. IMPORTANT NOTES : If you are using Basmati rice, bake for 30-40 minutes, and the rice will be ready.
10. Then remove the pan from the oven. Check the chicken, if the chicken is not cooked properly, place the grill rack on a baking sheet and place it again in the oven and bake until cooked. Baking time may vary according to the size of the chicken and oven model.
11. Once the chicken is done, place the chicken over the rice.
12. Keep a small steel bowl in the center of the pot.
13. Place a lightened charcoal in the bowl, pour little oil over the charcoal.
14. Cover the pot with a tight lid. It will give a nice smoky flavor to the chicken and rice.
15. After 5-7 minutes, open the pot and carefully remove the charcoal bowl.
16. Serve the hot rice with chicken.

Important Notes:

• Soaking time:
• • Sela rice - 2 Hours
  • Long Basmati RIce - 30 Minutes
• Baking Time for Rice:
• • Sela rice - 40-60 Minutes
  • Long Basmati RIce - 30-40 Minutes