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Thinly slice your shallots using a mandolin.
Heat up oil over medium heat until reaches about 300F.
Place shallots into the oil and continue stirring until golden brown.
Remove from oil and strain over paper towel.
Soak saffron in boiling water and set aside while you prepare the rest of the steps.
Wash and soak basmati rice in cold water for 30 minutes.
While you wait for the rice, season chicken drumsticks with garam masala, chili powder, salt, cumin, turmeric powder, minced garlic, minced ginger, and greek yoghurt.
Place chicken into a hot pan with oil along with your diced tomatoes and green chili.
Cover pot with a lid and keep over medium for 25 minutes. Remove the lid afterwards and let it simmer uncovered for another 5-10 minutes or until the sauce has thickened and is no longer watery.
Into a large pot, add water and bring it up to a boil.
Add all the aromatics and salt.
Strain the soaked rice and drop it into the boiling water. Keeping it at high heat for 3-4 minutes MAX. we want the rice to be 75% cooked only.
Remove half of the chicken and sauce from our pot then layer with rice, cilantro, and crispy shallots.
Repeat once more by adding the rest of the chicken, more rice, cilantro, and crispy shallots.
Pour over your saffron water, then cover with a lid and place over med-low heat for another 15 minutes.