Chicken Mandi (Yemeni Chicken & Yellow Rice)

Steps

1. Toast the coriander seeds, cloves, cardamom pods, cumin seeds, cinnamon stick, and black peppercorns in a dry pan until fragrant, then grind into a fine powder. Mix in the turmeric to make the spice blend.
2. Rub the chicken legs with salt, 1 tablespoon olive oil, and a portion of the spice blend. Cover and marinate for up to 24 hours in the refrigerator for best flavor.
3. Thinly slice the onions and fry in vegetable oil until deeply golden and crispy. Remove and drain on paper towels; reserve the flavored oil.
4. Heat the remaining olive oil in a large pot and sear the marinated chicken legs until browned on all sides. Add water and broth, bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 30-40 minutes. Remove chicken and reserve the cooking liquid.
5. Rinse the basmati rice until the water runs clear. In the reserved chicken broth, add bay leaves, turmeric, spice mix, dried limes, salt, and bloomed saffron (saffron soaked in hot water). Bring to a boil.
6. Add the rice to the seasoned broth, stir once, cover, and cook on low heat until the rice is tender and the liquid is absorbed, about 15-20 minutes.
7. While the rice cooks, toast the slivered almonds and raisins in a small pan with a little oil until the almonds are golden and the raisins are plump.
8. For a smoky finish, place a small piece of hot charcoal in a heatproof bowl set into the pot with the chicken, drizzle with oil, and cover tightly for a few minutes to infuse smoke (optional traditional step).
9. To serve, spread the cooked yellow rice on a platter, top with the chicken legs, and garnish with the fried onions, toasted almonds, and raisins.