Ingredients

• Chicken with bones
• Cloves, cardamom, cinnamon, bay leaves, and black pepper are whole spices.
• Salt
• Onion
• Water (adjust quantity based on the amount of rice and water ratio)
• Soaked rice
• Chili pepper (optional)
• Saffron powder
• Red powder
• Fried onions

Preparation

1. Place all ingredients for the chicken broth in a pot and cook for about 20 minutes. Strain the whole spices and add the soaked rice to the broth.
2. Add a chili pepper (hot or mild) to the rice and let it cook until done.
3. Once the rice is cooked, sprinkle a little saffron powder, red powder, and fried onions on top.
4. Olive oil, crushed garlic, tomato paste, and spices (paprika, salt, curry, and black pepper) should all be combined for the chicken marinade.
5. Bake the chicken with marinade until golden brown.
6. For the side sauce: sauté chopped onions and crushed garlic in butter, then add ginger paste, spices, and tomato paste.
7. Add cooking cream and a little water, let the mixture thicken, then blend for 2 minutes.
8. Final step: Put the grilled chicken on top of the rice and smoke it with a pre-lit charcoal piece.
9. To smoke: Place a small piece of foil in the rice and chicken dish, put the charcoal on the foil, add oil on top, and cover the dish with a lid.