In a dry pan, toast all the Mandi spice ingredients over low heat until fragrant, then let them cool before grinding into a fine powder. Mix the ground spice blend with turmeric powder, red chili powder, and salt.

Rub half of the prepared spice mix onto the chicken drumsticks, along with 1 tbsp olive oil and lemon juice. Let the chicken marinate overnight to absorb the flavors.

In a deep pot, bring water to a gentle simmer to create stock. Place a stand inside and set a greased colander over it. Arrange the marinated chicken drumsticks in a single layer. Cover and steam for 25-30 minutes, flipping the pieces halfway through. Once cooked, remove the chicken and set aside, reserving the flavorful stock for the rice.

Heat 1 tbsp oil in a pan and lightly sear the steamed chicken drumsticks until golden brown. Remove from heat and set aside.

In a pressure cooker, heat the remaining olive oil and sauté the chopped onions until they turn golden brown. Stir in the green chilies and ginger-garlic paste, cooking for a few seconds until aromatic.

Sprinkle the remaining Mandi spice mix into the pot, followed by ½ cup of the reserved chicken stock, dried lemons, soaked rice, saffron-infused water, and salt. Seal the pressure cooker and cook for two whistles. Once done, fluff the rice gently with a fork.

Spoon the cooked rice onto a serving platter and place the sautéed chicken drumsticks over it.

In a small heatproof bowl, add melted butter and place it on the rice. Heat a piece of charcoal over an open flame until it glows red-hot, then carefully position it in the bowl with butter. Immediately cover the dish and let it absorb the smoky flavor for 5-10 minutes.

Remove the charcoal and discard it. Garnish the dish with dry fruits, chopped parsley, dry rose petals, a boiled egg, onion rings, and lemon wedges. Serve hot and enjoy this aromatic, flavorful Chicken Mandi!