Majboos

Ingredients:
Whole chicken 1
Mix ground spices 1 tbsp (coriander, cumin, cinnamon, cloves, cardamom, peppercorn, loomi (dried lime)
Garlic (chopped) 2 cloves
Lemon juice ¼ cup
Oil ½ cup
Onions (chopped) 2 large
Water 6 cups
Basmati rice (washed and soaked) 1-½ cups
Salt to taste
Cinnamon sticks 2
Loomi 2
Cardamom 2
Peppercorn 2
Cloves 2
Coriander seeds ½ tsp
Cumin seeds ½ tsp
Turmeric 1 tsp
Eggs (boiled) 2 boiled
Saffron (soaked in 1 tsp rose water) ½ tsp
Coriander leaves for garnish 

Method:
Grind coriander seeds, cumin seeds, cinnamon, cloves, cardamom, peppercorn and dried lime in a grinder. 
Mix half the ground spices with garlic, lemon juice and 2 tbsp oil in a bowl. 
Rub chicken inside out with the mixture, marinate for half an hour. 
Heat ¼ cup oil add onion. 
And sauté onion. 
Stir in the rest of the ground spices, mix well. 
Stuff the chicken with ¼ cup of the onion mixture, tie the legs and tuck the wings. Stir the chicken with the rest of the onion over medium high heat, until golden brown. 
Add water and let boil, reduce heat cover and simmer for about 45 minutes. 
Lift the chicken and keep aside. 
Drain rice and add to chicken broth, season with salt and whole spices, until boiling. Reduce heat, cover and simmer for about 25 – 30 minutes. 
Preheat oven to 180 degrees C. Sprinkle saffron mixture over rice. 
Brush oven dish with oil.
Spread a rice layer, put chicken and boiled eggs on top, cover with the rest of the rice. 
Cover with foil lightly, bake for about 20 minutes. 
Sprinkle with chopped coriander serve warm.

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.