500g Agro Trobras Chicken Drumsticks
250g basmati rice
1½ cup yogurt
2 onions, thinly sliced
1 tsp red chili powder
1 tbsp lime juice
2-3 garlic cloves, finely chopped
2cm fresh ginger, peeled and finely chopped
¼ cup fresh coriander leaves, finely chopped
1 cinnamon stick
3-4 small green cardamom pods
1-2 bay leaves
4-5 cloves
20 saffron strands
¼ cup milk
3-4 tbsp ghee
Salt to taste
Crispy onions for garnishing
Pomegranate seeds


1.Heat the ghee in a pan and add the onions. Fry the onions until they are dark brown but not burned. Drain onions from the ghee and set aside.
2.To marinate the chicken: Mix together chicken drumsticks, yogurt, lime juice, garlic, ginger, salt, chili powder, more than half of the cilantro, half of the fried onions, and the leftover ghee.
3.Set a large pan on low heat and cook the chicken until the chicken is tender, about 20-25 minutes. Set it aside.
4.Soak the saffron in milk and set aside.
5.Soak the rice in boiled water with salt, cardamom, cloves, bay leaves, cinnamon stick and set aside.
6.Grease the bottom of a deep pot with ghee then add the soaked rice. Pour the saffron milk then arrange the drumsticks on top.
7.Put the pot on low heat. Cover and cook for 15-20 minutes.
8.Press some rice into a small bowl and flip it on a serving plate. Remove the bowl and lay 2 drumsticks next to it. Garnish with crispy onion, fresh coriander, and pomegranate seeds. Enjoy!

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