Murg Mussallam

Combine crushed garlic, grated ginger, lemon juice, and yogurt in a bowl to form a marinating paste. Rub the mixture thoroughly over the whole chicken, coating inside and out, and set aside for at least 30 minutes.

Heat ½ cup ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, carefully place the marinated chicken into the ghee, reserving any excess marinade.

Brown the chicken on all sides, turning occasionally to achieve an even golden-brown color. This should take about 8-10 minutes total.

Pour the reserved marinade over the browned chicken and add the bay leaves. Cover the pot and reduce heat to medium-low, allowing the chicken to braise gently.

Meanwhile, heat the remaining ½ cup ghee in a separate large skillet over medium heat. Add the finely chopped onions and cook, stirring frequently, until they turn deep golden brown, about 12-15 minutes.

Add the long-grain rice to the browned onions and stir constantly for 2-3 minutes to coat each grain with ghee and toast lightly.

Stir in the shelled peas and peeled, sliced tomatoes, cooking for another 2 minutes until well combined.

Pour the hot water over the rice mixture and add salt to taste. Stir well to distribute evenly.

Transfer the partially cooked chicken from the braising pot into the rice skillet, nestling it gently into the rice. Pour any remaining braising liquid from the pot over the chicken and rice.

Cover the skillet tightly (use foil if necessary under the lid for a tight seal) and reduce heat to low. Allow the dish to cook undisturbed for 25-30 minutes until the rice is tender and has absorbed all the liquid.

Remove from heat and let rest, covered, for 5 minutes to allow the flavors to settle and the chicken to finish cooking through.

Carefully transfer the whole chicken to a serving platter and surround with the fragrant rice. Garnish with chopped coriander leaves and serve hot.