Top the legs with 1 cup of beer and let them stay that way. Heat 2/5 cup (100 ml) oil in a large pot and fry the onion and garlic successively, and then the mushrooms, finely sliced carrots and peppers. Once lightly braised, add the rice and stir until it fries.
Season with salt, black pepper and curry powder and transfer it to a tray. Add chopped tomatoes and olives and mix. Distribute the legs on top, press them. Top with hot water - about 4 cups.
Put it to bake in the heated oven until the liquid is absorbed by the rice.