Prepare the Mandi spice powder by dry roasting cardamom, cloves, black pepper, nutmeg, dry ginger powder, and bay leaves on medium heat for 4-6 minutes.

Cool the spices and grind into a fine powder using a mixer grinder.

Heat oil in a large saucepan on medium heat and add finely chopped onion. Sauté until translucent (2-3 minutes).

Add ginger paste and garlic paste and sauté until the raw smell goes away.

Add bay leaves, cinnamon, cardamom, cloves, and black pepper and mix well.

In a mixer jar, combine tomato and green chillies and grind into a puree. Add it to the pan.

When the oil starts to separate, add the chicken and mix.

Add 4 cups of water and the Mandi spice powder according to your taste. Mix, cover, and let it cook for about 15 minutes.

Turn off the heat.

Preheat the oven to 200 degrees centigrade.

In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside.

Remove the chicken from the stock and place it onto a baking tray. Brush with butter and mandi spice powder mixture.

Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour.

Wash and soak basmati rice for at least 20 minutes.

Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes.

Add this pan roasted rice to the chicken stock.

Slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid.

Cook the rice on medium low flame for about 10 minutes. Remove the lid and check if there is any trace of water left.

If water is left, then cover and cook for another 3 to 5 minutes.

Fluff the rice with a fork.

Take ghee in a small bowl and place it in the middle of the rice. Heat a piece of charcoal on direct flame until it is sred hot (about 5 minutes).

Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice. Immediately slide back the aluminium foil and secure with lid. Open it only at the time of serving, as it gives a nice smokey flavor to the rice.

To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top. Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner.