Preparation
Step 1
Make the spice blend. Mix all the spices in a sealable container and reserve for use.
Step 2
For the chicken marinade, put the olive oil, melted butter or ghee, lime juice and 1 tbsp mandi spice mix in a large bowl. Use the coat the chicken, cover with cling film, then marinate in the fridge for at least 1 hour, or ideally overnight.
Step 3
Remove the chicken from the fridge 30 minutes before ready to cook. Preheat the oven to 200C. Put the chicken in a roasting tray lined with baking paper and roast for 45-60 minutes, or until golden brown and cooked through. Remove from the oven and cover with foil to rest.
Step 4
For the rice, set a large saucepan with the olive oil a medium heat. Cook the onion for 2-3 minutes then add the garlic. Cook for 1 minute more.
Step 5
Add the chili, garlic-ginger paste, mandi spice mix, bay leaves and cinnamon then cook for 2 minutes. Stir in the drained rice and cook, stirring well, for 10 minutes.
Step 6
Pour in the chicken broth and the bloomed saffron, bring to the boil then reduce to a simmer. Cover with foil and the lid then cook over medium-low for 10-15 minutes, checking after 10, until the is cooked.
Step 7
To smoke the rice, put a charcoal briquette on your stove ring until red hot. Make a double-layered pouch of foil lightly coated with cooking oil. Carefully put the hot coal in the center and nestle it into the rice.
Step 8
Rest the chicken on top, cover the pan with foil again, and seal with the lid. Leave for 10 minutes.
Step 9
To assemble the burritos, slather the tortilla with some mayonnaise. Add a small mound of rice, shred the chicken on top and add the capsicum and arugula. Wrap tightly and serve with more mayo for dipping.
