Boil the chicken legs in a pot of water with 1 tsp salt for 15 min., then rinse under running water.
Chop the mushrooms and boil them in a separate pot for 10-15 min., then strain in a colander.
Chop the onion finely, grate the carrot and place them in a pan with 4-5 tbsp oil to saute, add the strained mushrooms to them. Also add 1 tsp salt, 1 pinch black pepper, pinch of turmeric and 1 1/5 cups (300 ml) water to them.
Pour the rice in a tray, add the sauteed onions, carrot and mushrooms. Stir with a fork to distribute the rice and veggies evenly in the tray, then arrange the chicken legs on top.
Pour in water to cover the rice and legs. You can add a little more salt and finely chopped parsley if desired.
Put the tray in a 356°F (180 °C) oven for 30-40 min.