Wash rice until water is clear, and soak in water for 1 hour.

Grind ¼ teaspoon saffron in a mortar and add 25 ml of boiling water, cover, and set aside.

In a rice cooker place the rice with the soaking water and 1 teaspoon salt, once the rice boils, cook al dente for another 4 minutes, then drain in a colander.

Heat the ghee in a rice cooker, add 50 ml boiling water and 2 tablespoons of saffron infuse.

Add drained rice to the pot and layer in a mound shape, using the stem end of a wooden spoon, make 5 holes down to the bottom of the pot.

Cover the lid of the pot with a kitchen towel and steam the rice for 45 minutes.

Wash drumsticks, and dry them well.

Peel onion and cut it into 8 parts.

In a large frying pan, sauté onion with a little oil until golden.

Sprinkle with turmeric.

Place chicken drumsticks on top of the onion, sprinkle with saffron and add bay leaves.

Close the lid tightly and fry for 5 minutes.

Then add 150 ml of boiling water, and reduce heat.

Add salt and pepper and simmer with the lid on for 1 hour.

Half an hour before the rice and the chicken drumsticks are ready wash the barberries, soak them in clear water for about 15 minutes, then drain them in a sieve.

Heat ghee in a pan, add barberries and turn 2-3 times.

Add sugar and mix well.

Remove barberries from heat, add 3 tablespoons of the ready chicken drumstick sauce, cover, and set aside.

Once the rice is ready, remove about 5 tablespoons of rice from the pot and mix with the saffron infuse until the rice is completely yellow.

Place the remaining rice on a tray, decorate the yellow saffron rice on top and garnish with the prepared barberries.

Either place the chicken drumsticks around the rice or serve separately.

Arrange the crispy rice crust separately on a plate.