Ingredients

Instructions

1. 1

   Heat vegetable oil in a large heavy-bottomed pot over medium heat. Sauté onions until golden brown, then add garlic and the Mandi spice mix, stirring until fragrant.

2. 2

   Add the chicken leg quarters to the pot, searing them for 3-4 minutes on each side until the skin is lightly browned.

3. 3

   Pour in the chicken broth, dried limes, green chilies, salt, and pepper. Bring to a boil, cover, and simmer on low heat for 30 minutes until chicken is cooked through.

4. 4

   Remove the chicken from the pot and set aside. Add the drained rice to the flavorful broth. Bring to a boil, then cover and simmer on low for 15-20 minutes until the rice is fluffy and liquid is absorbed.

5. 5

   While rice cooks, brush the chicken with the saffron water and quickly broil in the oven for 5 minutes to crisp the skin.

6. 6

   Place the chicken on top of the cooked rice in the pot. Make a small well in the center using a piece of aluminum foil shaped into a cup.

7. 7

   Heat the piece of charcoal on a gas flame until red hot. Place it in the foil cup inside the pot and pour 1 tsp of oil over the coal.

8. 8

   Immediately cover the pot tightly with the lid to trap the smoke. Let it sit for 5-10 minutes to infuse the dish with a smoky flavor before serving.