1. Cardamom pods, 2 tbs
  2. Cloves, 2 tbs
  3. Black pepper, 2 tsp
  4. Whole nutmeg, 1
  5. Bay leaves, 4


For the mandy spice mix, blend or process the spices together until finely grounded. Keep in an airtight jar.

Rub the spice mix and salt all over the chicken, place it in a large skillet.

Cook uncover until the chicken is golden brown all sides (tender and cooked through)around 40 minutes.

Add the onions to the skillet and sauté  in the melted butter until translucent, add the whole spices, salt, rice and the stock.

Stir and bring it to a boil then add the tomato, reduce the heat to a simmer and cook covered until the rice is done (around 20 minutes).

Serve it with green salad and yogurt with cucumber and mint.