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

Cool the roasted 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 and garlic paste; sauté until the raw smell disappears.

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

Combine tomato and green chilies in a mixer jar and grind into a puree; add it to the pan.

Cook until the oil starts to separate, then add the chicken and mix.

Add 4 cups of water and the Mandi spice powder to taste; mix, cover, and cook for about 15 minutes.

Remove the chicken from the stock.

In a small mixing bowl, combine softened butter, Mandi spice powder, and salt.

Preheat the oven to 200 degrees Celsius.

Place the chicken onto a baking tray and brush with the butter and Mandi spice powder mixture.

Bake for 20-25 minutes or until the skin turns golden brown.

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 10-15 minutes.

Add the pan-roasted rice to the chicken stock.

Cover the saucepan with aluminum foil and then the lid.

Cook the rice on medium-low flame for about 10 minutes.

Remove the lid and check for water; if present, cover and cook for another 3-5 minutes.

Fluff the rice with a fork.

Place a small bowl of ghee in the middle of the rice.

Heat a piece of charcoal on direct flame until red hot (about 5 minutes).

Place the burning charcoal in the bowl of ghee in the rice. Immediately cover with aluminum foil and lid.

Open only at the time of serving.

Spread rice onto a large serving tray and place a piece of baked chicken on top.

Serve with Raw Mango raita and Pickled onions.