Chicken mandi

Step 1: Rub 3 ½ lb whole chicken, cut into 4 pieces with 2 tbsp mandi spice mix (or equal parts cumin, coriander, black pepper, cardamom, turmeric), 4 cloves garlic, 3 tbsp vegetable oil or ghee and 1 ½ tsp salt. Cover and marinate in the fridge for at least 2 hours or overnight.

Step 2: Put the chicken in a pot with 5 cups water, bring to a simmer and poach for 20 minutes, skimming. Lift it out onto a roasting tray and keep the stock.

Step 3: Heat the oven to 400°F (350°F fan). Roast the chicken for 35–40 minutes until the skin is deep golden and the thickest part reaches 165°F.

Step 4: Meanwhile soften 1 onion in 2 tbsp vegetable oil in a wide pot for 6 minutes. Add 5 green cardamom pods, 4 cloves, 1 cinnamon stick, 2 bay leaves and 1 dried lime (loomi) for 1 minute, then 900 ml of the chicken stock, 1 chicken stock cube (gluten-free) and 1 tsp salt. Bring to the boil, add drained 1 ⅛ lb basmati rice, then cover tightly and cook on the lowest heat for 18 minutes until the rice is tender and the liquid absorbed.

Step 5: For the smoke, light 1 small piece of lump charcoal over a gas flame (or on an electric hob element) until glowing red, about 8 minutes. Set it in a small foil cup or onion skin on top of the rice, drizzle with 1 tsp vegetable oil, cover the pot at once and leave for 10 minutes. Ventilate the kitchen well. A common mistake is leaving the coal in too long; 10 minutes is enough, then remove it with tongs and put it in a metal bowl of water.

Step 6: Fluff the rice onto a large platter, lay the chicken on top and scatter with 1 oz raisins and 1 oz toasted flaked almonds. Serve with ¾ cup tomato-chilli salsa (sahawiq).