Ingredients

• oil
• for greasing
• 1 large onion
• finely chopped
• 3 garlic cloves
• finely chopped
• 50g/1¾oz ghee
• melted (or butter)
• 270g/9¾oz basmati rice
• 2 cardamom pods
• seeds only
• 650ml/21fl oz hot chicken stock (or boiling water)
• 200g/7oz frozen peas
• large handful fresh coriander
• roughly chopped
• 8 chicken legs
• skin on
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 2 tbsp oil

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onions a stir. Bake for 10–15 minutes
• making sure they don’t begin to burn. Keep an eye on them – if the edges are catching too quickly
• take the tray out and stir the onions again before returning to the oven.
• Meanwhile
• for the chicken
• mix the salt
• garlic
• onion and cayenne in a bowl. Rub the drumsticks with the oil and cover with the spicy rub.
• Take the onions out of the oven and add the rice and cardamom seeds. Stir well
• then put the drumsticks on top. Pour in the stock (or boiling water). Cover with foil and bake for 30 minutes.
• Remove from the oven
• lift the chicken drumsticks on to a side plate
• then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes.
• Stir in the chopped coriander and serve.