Cooking directions

1. Prepare Spice Blend:
   Mix the ready-made Mandi spice mix with turmeric powder in a small bowl.

2. Marinate Sadia Whole Chicken Legs:
   In a separate bowl, combine 1 tsp olive oil, 2 tbsp of the spice blend, and salt to create a paste.
   Coat the Sadia Whole Chicken Legs with the paste and let it marinate for at least 30 minutes (or overnight for best flavor).

3. Cook Sadia Whole Chicken Legs:
   In a deep pot, add the sliced onion, 2 cups of chicken broth, and bay leaves.
   Add the marinated chicken and bring it to a boil. Let the chicken simmer for about 50 minutes until tender.

4. Bake Sadia Whole Chicken Legs:
   Preheat the oven to 400°F (200°C). Place the cooked chicken on a baking tray and brush it with the remaining olive oil.
   Bake for 20 minutes, then broil for 5 minutes until golden brown and crispy.

5. Cook Rice:
   Rinse the basmati rice until the water runs clear, then soak for 10 minutes.
   In the same pot with the chicken broth, add turmeric, salt, dried limes, bay leaves, the remaining spice blend, and bloomed saffron. Bring the mixture to a boil.
   Add the soaked rice, stir, and boil uncovered for a few minutes. Cover and reduce heat to medium-low. Let it cook for 20 minutes until the rice is fluffy and fully cooked.

6. Prepare Garnish:
   Fry the slivered almonds in olive oil until golden and toast the raisins for about 2 minutes.

7. Serve:
   Layer the cooked rice on a large serving platter. Top with the baked chicken.
   Garnish with chopped parsley, slivered almonds, and raisins. Serve with yogurt and tomato salsa on the side.