Smoky Mandi Chicken Rice Bowl

Method

1. Melt the ghee in a 16 cm pot and fry the cardamom, half the cumin and the turmeric for 30 seconds until fragrant. Add the drained rice and stir for 1 minute, then add the stock and part of the salt and bring to the boil over high heat. Cover, lower to low heat and cook for 15 min; turn off the heat and leave covered.

   Add in this stepGhee 1½ tbspGreen cardamom pods, lightly crushed 2Ground cumin ½ tspGround turmeric ¼ tspBasmati rice (rinsed and soaked 20 minutes) 150 gChicken stock 240 mlSalt 0.4 tsp

   high heat→low heat

2. Preheat the oven to 220 °C. Toss the chicken with the rest of the cumin, the coriander, smoked paprika, oil and part of the salt, spread it in one layer on a lined tray and roast for 18 min, until golden at the edges and the largest piece is white all the way through (75 °C).

   Add in this stepBoneless chicken thighs, bite-size pieces 260 gGround cumin ½ tspGround coriander 1 tspSmoked paprika 1 tspNeutral oil (for the chicken) 1½ tbspSalt 0.4 tsp

   oven

3. For the crispy onions, pour the frying oil into a 16 cm small pot (at least 2 cm deep) and heat over medium heat to 160 °C; small bubbles should rise around a wooden chopstick. Pat the onion dry, add it and fry for 7 min, stirring, until evenly light brown, then lift out at once and spread on kitchen paper; it crisps as it cools. Dry the onion well so the oil doesn't spit, and turn the pot handle inward.

   Add in this stepOnion, very thinly sliced 1Neutral oil (for frying) 200 ml

   medium heat

4. Cut the cucumber and tomato into 1 cm dice, tear in half the mint and dress with some of the lemon juice and salt.

   Add in this stepCucumber ½Tomato 1Mint leaves 3 gLemon ¼Salt ¼ tsp

5. Grate the garlic into the yoghurt and stir in the rest of the lemon juice, the remaining mint (chopped) and salt.

   Add in this stepGreek yoghurt 120 gGarlic cloves 1Lemon ¼Mint leaves 3 gSalt ¼ tsp

6. Fluff the rice with a fork and spoon it into bowls. Arrange the chicken and salad side by side, drizzle generously with the yoghurt sauce and pile the crispy onions on top.