Chicken Kofta with Mandi Rice

Mix the minced whole chicken with the onion, red bell pepper, parsley, garlic, egg, breadcrumbs, salt, black pepper, cumin, paprika, chili powder, and baking powder until well combined.

Chill the kofta mixture in the refrigerator until rested and firm enough to shape without sticking to your hands.

Spread the basmati rice in the pan, then add the cinnamon, bay leaves, dried limes, cardamom, cloves, salt, chicken bouillon powder, cumin, black pepper, turmeric, saffron, chili pepper, and pepper.

Add the vegetable oil and water, then spread the ingredients evenly.

Cover the rice pan tightly with parchment paper, followed by aluminum foil.

Pierce small holes in the covering to allow steam and flavor to pass through without losing moisture.

Set the rack over the rice pan and lightly grease its surface with vegetable oil to prevent the kofta from sticking.

Moisten your hands with water and shape the kofta mixture into evenly sized balls, gently pressing down the center of each one.

Arrange the kofta balls on the rack and brush their tops with vegetable oil.

. Use the oven's bake setting.

Carefully remove the kofta rack from the oven, leaving the covered rice pan in place so it retains the steam needed to finish cooking.

. Use the oven's bake setting.

Remove the cooked rice from the oven, keeping the pan tightly covered so the steam remains trapped and the grains retain their moisture.

Return the kofta rack to the top of the rice pan and secure it well so the dish is ready to trap the smoke and distribute its flavor evenly.

Place the hot charcoal in the pan and pour vegetable oil over it, allowing the smoke to rise and its aroma to infuse the dish.

Immediately cover the pan tightly and trap the smoke inside until the kofta and rice develop a balanced, smoky mandi flavor.

Discard the charcoal, garnish the chicken kofta mandi with fresh cilantro, and serve hot while the rice is fluffy and the kofta is tender.