Mandi Rice with Guinea Fowl

A Guinea Fowl
Few mint leaves 
A stock cube 
2 green chillies (half slit)
A small piece of ginger (chopped)
1 tsp coriander powder
1/2 tsp garam masala
1/2  tsp turmeric powder
2 cups water
A bay leaf
3 cloves
1 cinnamon stick
1 star anise
3 cardomom pods
2 onions (chopped)
3 cloves of garlic(chopped)
A big tomato (chopped)
1 tbsp coriander powder
Oil for frying
2 tbsp ghee / oil
4 cups Basmati rice

3 cups stock +  3 cups water.
Pressure cook the bird (4 mn) with all the spices .
Scoop out the  meat with a slotted spoon & arrange on a baking tray.

Brush  some butter & roast  till light golden brown.
Heat ghee+oil  in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
Add chopped onions & fry till light golden brown.
Add garlic paste & coriander powder.
Fry for a while & then add chopped tomatoes. 
Add basmati rice & stir. Add 3 cups of boiled water along with prepared stock.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire .
Close the lid tightly . Stir occassionaly with a wooden spatule.
When fully cooked remove the lid .
Transfer the mandi rice on a serving plate & garnish with coriander leaves.
Top with roasted bird  & serve ur loved ones.
Arabs serve Mandi rice with a tomato sauce Dakkous.