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Rice & drumsticks
- Rice 40 gms.
- Chicken drumsticks 250 gms ( 50 gms accounts for the bones so 200 gms of meat).
- Chopped veggies 200gms.
- Chicken Tandoori masala 1.5 tbsp.
- Olive pomace oil 18gms.
- Salt to taste.
- Juice of half a small lemon.
- A pinch of black pepper.
For the chicken - Make lateral cuts on the drumstick & marinate the chicken with the tandoori masala, 9 gms of oil & salt (as per taste) overnight or minimum for two hours. Pre heat the oven for 10 mins at 200 degree celsius. Line a baking tray with foil paper ( easy to clean up later ). Bake the chicken for 40 mins at 180 degree celsius and check if done else bake for 3-5 mins extra. If you have a portable tandoor you can bake it on that as well.
For the rice - heat the remaining 8gms olive oil in a pan and add the veggies along with salt, pepper & lemon juice. When the veggies turn a little soft add the pre cooked rice and mix well. Check the salt and adjust accordingly.