Instructions

1. Marinate chicken with 2 tbsp Mandi spice, lemon juice, salt, half the garlic and ginger. Let sit for 2 hours.
2. In a large pot, heat oil and sauté remaining onions until golden. Add remaining garlic, ginger, and green chilies.
3. Add tomatoes and cook until soft. Add remaining Mandi spice and stir for 2 minutes.
4. Add marinated chicken and sear on all sides. Add water, bring to boil, then simmer for 25 minutes.
5. Remove chicken, strain the broth and measure 4 cups for rice.
6. In the same pot, layer drained rice over the broth. Place chicken on top. Cover and cook on low heat for 20 minutes.
7. Let rest for 10 minutes before serving. Garnish with fried onions and nuts if desired.