Ingredients:
5 chicken drumsticks
1/4 tsp ginger powder
1/4 tsp garlic powder
1/4 tsp white pepper
200g Basmati rice or any rice of your choice, rinsed and drained well
4 cloves garlic, minced
3 shallots, finely sliced
a thumb-sized piece of ginger, chopped finely
2 cardamon pods
3 cloves
1 cinnamon stick
about 15 cherry tomatoes (or 1 large tomato cut into cubes)
about 1/2 cup diced carrot
2 tbsp cooking oil
1/4 cup Greek yogurt
approx 2 cups water (or stock)
3/4 tsp turmeric powder
salt & pepper, to taste
1 cup of chopped fresh coriander leaves
- Marinate chicken with garlic powder, ginger powder and pepper for at least half an hour.
- Preheat oven to 200°C.
- Heat 2 tbsp oil in a frying pan and fry chicken drumsticks until brown. Transfer onto a plate and set aside.
- In the same pan, fry shallots and ginger under medium heat for about 2 minutes, then add garlic and other spices and fry until aromatic. Add in rice and stir until rice are well coated with oil, then add in carrot and tomatoes. Fry for about a minute before transferring into a baking dish. Place chicken over the rice.
- Combine yogurt, water, turmeric powder, salt and pepper and pour over the rice. Cover tightly with foil.
- Bake for about 1 hour or until rice is cooked. Remove foil and continue to bake for another 20 minutes or until the chicken skin is golden and crisp.
- Stir in coriander leaves and cashew nuts before serving.