Cooking directions

1. Make Sadia Chicken Thighs and Drumstick Stock:
   Preheat the oven to 400°F (200°C) for roasting chicken later.
   Heat vegetable oil in a large saucepan over medium-high heat. Add diced onions and cook until softened.
   Stir in green chili, cardamom pods, cloves, cinnamon stick, loomi, and bay leaves. Sauté for 1 minute. Add allspice, turmeric, salt, and black pepper; cook for another 30 seconds until fragrant.
   Add Sadia Chicken Thighs and Drumstick and brown on both sides. Pour in enough water to cover chicken, then stir in tomato paste. Bring to a boil, cover, and simmer for 20-25 minutes. Turn off heat.

2. Finish Cooking Sadia Chicken Thighs and Drumsticks:
   Remove Sadia Chicken Thighs and Drumstick from saucepan and place in a roasting pan. Pat dry with paper towels.
   Mix olive oil, salt, turmeric, and onion powder; rub over Sadia Chicken Thighs and Drumstick.
   Roast for 20-25 minutes until golden brown and cooked through. Set aside.

3. Make the Rice:
   Strain chicken stock to remove spices and onions. Sort the red and green bell peppers. Place rinsed basmati rice in a clean saucepan and cover with 4.5 cups of strained chicken stock. If needed, add water to ensure rice is covered by about 1/2 inch of liquid. Add a pinch of salt and stir.
   Bring rice to a boil, cover tightly, reduce heat to low, and simmer for about 20 minutes until all liquid is absorbed. Remove from heat and let stand for 10 minutes before fluffing with a fork.

4. Make the Garnish and Assemble:
   Heat vegetable oil in a skillet over medium-high heat. Add sliced onions and cook until deep golden brown, about 8 minutes. Remove and place on paper towels to drain.
   In the same skillet, add almond slivers, cashew nuts, and raisins. Toast for 1-2 minutes until golden brown. Remove and place on paper towels.

5. Serve:
   Plate fluffy rice, top with roasted Sadia Chicken Thighs and Drumstick, and garnish with sliced onion, green pepper, red pepper and chopped parsley.
   Serve with yogurt.