Yea, deggi mirch is quite a different thing to normal chilli powder. Much more mild.
I'm going to say the result was good, but I think it could be better.
This recipe has the raw marinated meat going into the pot, then par-boiled rice on top (with some topings) but no further liquid, then sealed and baked.
The meat cooks by baking and whatever steam comes from the wetness of the rice.
The resulting rice is soft, but well cooked.
The Ottolenghi baked rice dish with confit garlic and tomatos has you bake the veg first, then pour dry un-cooked rice on top, then add the liquid. It's then sealed and baked.
This gives a drier rice with a slight crunch, which I like.
I'm considering a hybrid recipe, where I marinade the chicken the same, then perhaps bake it for 5 or 10 mins to get it up to temperature, then do the Ottolenghi thing of adding the rice dry and then adding the liquid and sealing and baking. The idea being to make basically the same dish, but with the rice being a bit more dry and crisp. I feel an experiment coming on.
