Kuzhimanthi, mandi-style smoked chicken rice

Ingredients

• 400 g of basmati rice
• 1 large onion, finely chopped
• 1 small tomato, chopped
• 3 to 4 green chili peppers
• 4 to 5 cloves of garlic, minced
• 1 small piece of ginger, finely chopped
• 4 to 5 cardamom pods
• 5 to 6 cloves of allspice
• 1 small cinnamon stick
• 1 dried lemon (optional)
• One small bunch of cilantro
• a few sprigs of mint
• 3 to 4 tablespoons of sunflower oil or ghee
• 875 ml of hot water
• salt
• 1 kg of chicken, cut into large pieces, with the skin on
• 1 tablespoon of ginger-garlic paste
• 1.5 teaspoons of ground pepper
• 1 teaspoon of ground cumin
• 1 teaspoon of dried cilantro
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of garam masala
• 1 teaspoon of Kashmiri chili powder
• 2 to 3 tablespoons of oil
• 2 tablespoons of yogurt (optional)
• salt
• One small piece of charcoal
• 1 tablespoon of oil or ghee

Wash the chicken, coat it with a ginger-garlic paste, spices, salt, oil, and yogurt, and let it marinate for 30 minutes to 1 hour.

Wash the rice and soak it for 20 to 30 minutes.

In a heavy-bottomed pot, heat the oil or ghee and add the cardamom, cloves, cinnamon, and dried lemon.

Add the onion and cook until softened, then add the ginger, garlic, chili peppers, and tomatoes.

Add the marinated chicken and brown it slightly.

Add the drained rice, stirring gently to avoid breaking the grains.

Salt and pour in the hot water.

Add the chopped cilantro and mint.

Seal tightly, place a weight on the lid, and cook for 15 to 20 minutes over low heat.

Turn off the heat when the rice and chicken are cooked.

Place a small bowl on top of the rice, add the hot charcoal, pour in the oil or ghee, immediately cover, and let it smoke for 5 to 10 minutes.

Remove the charcoal, gently mix, and serve.