Prepare Spice Mix: In a blender, add coriander seeds, pepper, cloves, jaiphal, black cardamom, green cardamom, jeera, maze, biryani leaf, and dried lemon. Grind it into powder and keep aside.
Marinate Chicken: Apply the ground masala, ginger garlic paste, salt, and some lemon juice to the whole chicken and keep aside.
Prepare Gravy: In a bowl, add oil, onions, ginger garlic paste, turmeric, tomato puree, and sauté for a minute. Add the leftover masala & chicken stock, cook for some time, and remove some for serving as gravy for the mandi.
Cook Chicken and Rice: Add chili powder and some extra water to the gravy for steaming the chicken with the lid closed for 15 minutes. Then add rice, dry fruits, and saffron and cook for 5 more minutes.
Roast Chicken: On a tawa, add oil and the marinated chicken, adding salt. Roast for some time.
Serve: Serve the chicken on a mandi plate, topped with brown onions, dry fruits, and optionally with french fries, mayonnaise, mint chutney, and tomato gravy.