• 7 chicken, drumsticks
• 2 cups basmati rice
• 4 cups chicken stock
• 2 tablespoons olive oil
• 5 cloves garlic, crushed
• 1 large lemon, sliced `
• 1 sliced yellow onion
• 1 tablespoon turmeric
• 1 tablespoon smoked paprika
• 1 tablespoon roasted cumin powder
• 1 tablespoon garam masala
• salt, to taste
• pepper, to taste
• 1/ 2 cup chopped parsley
• 1 tablespoon butter

Method

• Step 1

  Combine the garlic, salt, pepper, lemon, turmeric, and paprika in a mixing bowl.

• Step 2

  Add the chicken drumsticks and let marinade for 1-2 hours.

• Step 3

  Add the olive oil to a wide skillet and bring to medium heat. Once heated, add the drumsticks and sear for 2-3 minutes until slightly brown. Add the butter and lemon slices and let it cook for another 2 minutes.

• Step 4

  Remove the chicken and the lemon slices and set aside.

• Step 5

  In the same pan in which you seared the chicken, add fresh chopped garlic. Cook until it turns light brown. Add basmati rice along with salt, turmeric and chicken stock.

• Step 6

  Bring the rice to a boil, then simmer the heat.

• Step 7

  Add the chicken and lemon slices into the pan along with the fresh parsley and garam masala.

• Step 8

  In a separate pan caramelize the sliced onions.

• Step 9

  When the rice is almost done, add the caramelized onions to the pan and cover it. Let rest for 10-15 minutes before serving.