Ingredients :-
1kg whole chicken (with skin)
2 tablespoons oil
1 onion, chopped
1 cup frozen mixed vegetables
½ cup basmati rice, rinsed
½ lime
½ teaspoon garam masala
½ teaspoon chilli powder
1 teaspoon salt
1 cup hot water
Marinade (combined)
2 teaspoons crushed dried red chillies
½ teaspoon turmeric
1 lime
1 teaspoon chilli powder
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon oil
1 heaped teaspoon salt
1. Clean the chicken thoroughly, removing giblets. Drain well. Prick the chicken all over with a fork.
2. Coat chicken with marinade. Place chicken in a large bowl and cover with a cling wrap. Place the bowl in the fridge and leave chicken to marinade overnight.
3. In a wok, heat oil over a medium fire. Stir-fry onion for 3 to 4 mins. Add the frozen mixed vegetables and mix well. Then add basmati rice and continue to stir-fry for 2 to 3 mins.
4. Squeeze lime over the rice. Add garam masala, chilli powder and salt. Pour hot water over the mixture, stir to mix well and cover with a lid. Cook over a very low fire for about 15 mins or until all the water has been absorbed. Set aside to cool.
5. Preheat the oven at 200°C. Stuff the cooled rice mix into the cavity of the marinated chicken. Close the opening by threading bamboo sticks or metal skewers through the skin flap at the tail end of the chicken.
6. Brush the chicken with a little oil or melted butter. Place on a greased tray. Roast the chicken, loosely covered with foil, for 3o mins.
7. Turn down the heat to 150°C. Remove the foil covering the chicken and continue to roast, uncovered, for another 20 mins or so. To check if the chicken is done, use a skewer to pierce the thickest part of the thihg. If the juices run clear, the chicken is ready.
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