Dynamite Chicken with Arabic Rice

Remove the stems from the dried red chilies.

Soak the chilies in hot water for 15–20 minutes until soft.

Grind the soaked chilies with a little soaking water into a smooth thick paste. Keep aside.

Wash and pat dry the chicken legs.

Make a few deep cuts on the chicken so the marinade absorbs well.

Mix chili paste, ginger garlic paste, ketchup, chili powder, and salt into a thick marinade.

Rub the marinade all over the chicken, especially inside the cuts.

Marinate for at least 1 hour or overnight for best flavor.

Heat a pan with a little oil.

Place the marinated chicken legs in the pan.

Cook on medium flame until both sides are nicely roasted and the chicken is fully cooked. Cover occasionally for softer chicken.

Alternatively, bake at 200°C for 35–40 minutes or air fry at 180°C for 20–25 minutes, flipping halfway.

Add egg, chili paste, garlic, milk, vinegar, ketchup, and salt to a blender jar.

Blend for a few seconds.

While blending continuously, slowly pour in the oil little by little.

Blend until the sauce becomes creamy and thick like mayonnaise. Keep refrigerated until serving.

Wash and soak the basmati rice for 20–30 minutes. Drain well.

Heat oil and ghee in a pot.

Add bay leaves, cinnamon, cardamom, cloves, and star anise. Sauté for a few seconds until fragrant.

Add sliced onion and fry until lightly golden.

Add the drained rice and gently sauté for 1–2 minutes.

Pour in hot water and add salt to taste. Mix gently and bring to a boil.

Cover and cook on low flame for 12–15 minutes until the rice is fluffy and fully cooked.

Let the rice rest covered for 5 minutes before fluffing with a fork.