Serving size: 4 Preparation time: 90 min Cooking time: 45 min
1 kg Tanmia Drumsticks
4 tbsp Olive oil
1 Garlic cloves
3 tsp Ginger sprinkles
To taste and demand Salt, black pepper, curcuma
2 cups Basmati rice
1/3 cup Rose water
1 cup Fried or roasted nuts (cashews, almonds…)
1 tbsp Chopped parsley
Soak saffron in rose water, and leave it aside.
In a saucepan after heating the oil, cook chopped onion until they take a brownish red color then Tanmia drumsticks, continue cooking until it takes a golden color.
Then add the minced garlic and ginger, and let it simmer for an additional 5 minutes.
Spice up chicken mixture with salt, pepper, turmeric, mix well, so that the flavors blend and then put the pot aside.
At the same time prepare the rice: in a saucepan over high heat put 3-4 cups of water, add a tablespoon of salt and two tablespoons of oil, when the water boils, add the rice, leave it to boil again, "for 7-9 minutes to double the size of the rice but keep the rice a bit harsh .
Sprinkle the saffron mixture over the rice, cover the pot and continue cooking over low heat for 20 minutes, until the rice is well cooked.
For serving: put the rice and then add on top the Tanmia drumsticks and garnish with the roasted nuts and chopped parsley.