Ingredients (Chicken)
● Chicken (whole or pieces): 1.2–1.5 kg
● Yogurt: ½ cup (120 g)
● Lemon juice: 2 tbsp (30 ml)
● Ginger-garlic paste: 2 tbsp
● Salt: 1½ tsp
● Mandi spice mix:
○ Ground coriander 2 tsp
○ Ground cumin 2 tsp
○ Black pepper 1 tsp
○ Paprika 1 tsp
○ Turmeric ½ tsp
○ Cinnamon ½ tsp
○ Cardamom ½ tsp
○ Cloves pinch
Ingredients (Rice)
● Basmati rice: 2 cups (400 g)
● Onion (sliced): 1 large
● Oil or ghee: 2 tbsp
● Whole spices: bay leaf 1, cinnamon stick 1, cardamom 3, cloves 3
● Water/stock: 3 cups (720 ml)
● Salt: 1 tsp
● Zaff Aroma Spray: 2–3 light sprays
Method
- Mix chicken marinade; coat chicken. Rest 1–4 hrs.
- Roast: 220°C 15 min, then 180°C 35–45 min (until done).
- Rice: sauté onion in oil, add whole spices, add rice + water + salt. Cook until fluffy.
- Spray Zaff on hot rice right before serving.
- Serve chicken over rice
