- 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
Combine the garlic, salt, pepper, lemon, turmeric, and paprika in a mixing bowl.
Add the chicken drumsticks and let marinade for 1-2 hours.
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.
Remove the chicken and the lemon slices and set aside.
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.
Bring the rice to a boil, then simmer the heat.
Add the chicken and lemon slices into the pan along with the fresh parsley and garam masala.
In a separate pan caramelize the sliced onions.
When the rice is almost done, add the caramelized onions to the pan and cover it. Let rest for 10-15 minutes before serving.