Marinate the little chooks in the Tandoori seasoning, yoghurt and the tablespoon of lemon juice for four hours or overnight.
Cook the rice as per instructions on the pack with the cloves, cardamom and saffron.
Char grill the spatchcock over medium heat for about ten minutes each side, closing the lid of the barbecue if you think you need to.
Check that the birds are cooked by inserting the point of a sharp knife into the thickest part; if the juices run clear, its done, if they're still pink, give them a couple of minutes more.
Serve some rice with each spatchcock and garnish with coriander leaves and lemon wedges.
