Chicken Sajji

Ingredients

• 2 pcs Lemon
• 2 tsp Red Chili Powder
• 0.5 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Black Pepper
• 2.75 tsp Salt
• 2 tbsp Ghee
• 12 tbsp Basmati Rice
• 1 pcs Onion
• 2 pcs Green Chili
• 12 tbsp Coriander
• 4 tbsp Mint
• 1 pcs Whole Chicken
• 2 tbsp Ginger Garlic Paste

Method

1. Pat {whole_chicken} dry so the skin roasts instead of steaming. Rub with {lemon}, {ginger_garlic_paste}, {red_chili_powder}, {turmeric_powder}, {coriander_powder}, {cumin_powder}, {black_pepper}, {salt} and {ghee}, working the seasoning into the cavity and under the skin where possible. Leave covered in the refrigerator until deeply seasoned.
2. Rinse {basmati_rice} until the water runs almost clear. Boil in well salted water over medium heat until the grains are just tender, then drain so the rice stays separate for the stuffing.
3. In a bowl, combine the drained {basmati_rice} with {onion}, {green_chili}, {coriander}, {mint} and a pinch of {salt}. Mix well so the herbs and chile are evenly distributed.
4. Heat the oven to high. Loosely fill the cavity of the marinated {whole_chicken} with the rice mixture, then roast on a rack until the skin is deeply burnished and an instant read thermometer in the thickest part reads a safe temperature. Baste once or twice with the rendered {ghee} and resting juices for an even glaze.
5. Rest the roasted {whole_chicken} loosely tented so the juices settle back into the meat and the stuffing finishes steaming gently.
6. Carve the rested {whole_chicken}, spoon alongside the aromatic rice stuffing, then finish with a fresh squeeze of {lemon} and a scatter of {coriander} for brightness.