Mix together one tablespoon ground spices, garlic, lemon juice and one tablespoon oil in a bowl.
Add chicken drumsticks, mix well and set aside to marinate for thirty minutes.
Heat remaining oil and ghee in a non-stick pan. Add onions, mix and sauté till translucent.
Add remaining ground spices and mix well. Add marinated chicken, mix and sauté till golden.
Add some water, mix and bring to a boil. Reduce heat, cover and simmer for ten to fifteen minutes. Remove from heat and set aside.
Heat chicken stock in another non-stick pan. Add rice, salt, cinnamon, cardamoms, peppercorns and turmeric powder, mix and bring to a boil. Reduce heat, cover and simmer for ten to fifteen minutes. Remove from heat and sprinkle saffron-rose water over it.
Preheat oven to 180° C. Grease a baking tray with some oil. Spread the rice on the greased tray and place the chicken drumsticks on it. Top with boiled eggs and cover with an aluminium foil. Place the tray in the preheated oven and bake for twenty minutes.
Garnish with coriander leaves and serve hot.