You’ll Need
For the Rice Pots
6 chicken drumsticks
300g basmati rice, rinsed and soaked for 20 minutes
1 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, finely grated
20g fresh ginger, finely grated
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
650ml hot chicken stock
1 tbsp light soy sauce
150g white cabbage, finely shredded
3 spring onions, finely sliced
Juice of 1 lime
Optional but dangerous
Crispy onions
Chilli sauce
Boiled eggs
Equipment
One 2-litre deep heatproof dish with a tight lid or foil
Method
Preheat your air fryer to 190°C.
Rub the drumsticks with half the oil and a pinch of salt, then air fry for 10 minutes, turning once.
Put the remaining oil, onion, garlic, ginger, turmeric, coriander and cumin in the heatproof dish and air fry for 5 minutes.
Drain the rice well and stir it into the spices with the hot stock and soy sauce.
Arrange the drumsticks on top, cover tightly and air fry at 170°C for 30 minutes.
Check the rice. If it is still firm, add 50ml boiling water, re-cover and cook for 5 minutes more.
Stir in the cabbage, re-cover and cook for 5 minutes.
Check the chicken reaches 75°C, then finish with spring onions and lime juice.