Marinate the chicken thoroughly mixing ½ cup Lemon juice, 1 tbsp National Salt, 1 tbsp National Garam Masala Powder, 1 tbsp National Black Pepper Powder, 1.5 tbsp roasted cumin, 3 tbsp National Biryani Masala1/2 cup yoghurt, and 1 tbsp Zaafran Essence.
Marinate the chicken in all the spices, with the skin on and poke on holes in the meat, so that every piece of meat gets marinated well. Keep it overnight.
After a day, steam the chicken in 1 litre of water, cooking for 15-20 minutes.
Pour 2 tbsp of Ghee on the Chicken while it steams, and pan fry it to get the skin crispy. Give it a coal smoke to make it tastier; steaming it for another 15-20 minutes.
For the stock, simmer 100 gm of chicken pieces along with following ingredients: 1 onion, 4-5 garlic cloves, 1 tsp cloves, 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp black pepper corns and 20 gm of ginger pieces. Stir well and add 3 tbsp of Ghee and 1 tsp of black cumin with 2 tbsp of National Biryani Mix, on low flame for 2 hours, and strain it to get a clear stock.
While the stock starts boiling, add 1 kg rice in it and cook it on medium flame. When the water is almost absorbed in the rice, cook it on steam. Dish it out with grilled chicken, zaafran essence on top and some roasted almonds.
For Mandi Sauce 1: Blend, 1 cup Yogurt, 2 chopped green chillies, 2 garlic cloves, 1 tsp National Salt, 1 bunch of chopped mint, ½ bunch of chopped coriander.
For Mandi Sauce 2 (Tomato Sauce) : Blend 3 blanched tomatoes, 2 tbsp mint leaves, 2 tbsp coriander leaves, 2 garlic cloves, 1 tsp National Salt, 2 tbsp Lemon Juice, 1 green chilli, 1 tsp National Cumin Powder and 1 tbsp Roasted Cumin.
Serve the Chicken, on the bed of rice, with spicy mandi sauces to relish with on the side.