Instructions

1. Heating the Stones

   Thoroughly wash clean, smooth Madhbi stones with water and dry them completely. Arrange them at the bottom of a thick non-stick pot or heavy grilling pan and place over high heat for 15 minutes until the stones are piping hot. · 15 min
2. Seasoning the Chicken

   Season the chicken halves with only the coarse salt, black pepper, and a pinch of turmeric, rubbing well into the skin and meat. Make slight lengthwise slits in the breast and thigh meat to help it cook faster. · 5 min
3. Grilling the Chicken

   Place the chicken halves directly onto the hot stones, skin-side touching the stones first. Cover the pot tightly and let it cook over low to medium heat for 45 minutes, flipping to the other side halfway through, until completely cooked and nicely browned. · 45 min
4. Sautéing Rice Aromatics

   In a separate pot, heat the ghee and add the chopped onion along with the whole spices (cardamom, cloves, cinnamon). Sauté until the onion softens and turns a light golden color. · 5 min
5. Cooking the Rice

   Drain the soaked rice and add it to the pot, stirring gently for a minute until coated with ghee. Pour in the boiling water, adjust the salt, add the hot chili, and let it boil vigorously until the rice absorbs most of the water. · 7 min
6. Steaming the Rice

   Lower the heat to low, drizzle the saffron-screwpine water mixture over the surface of the rice, then cover the pot tightly and let it steam for 15 minutes until fully cooked. · 15 min
7. Serving

   Mound the rice onto a large serving platter, carefully remove the cooked grilled chicken from the stones and arrange it on top of the rice. Serve hot with daqqous sauce and yogurt.

Nutrition / serving

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