Directions
STEP 1
Rinse the chicken pieces under running water. Pat them dry with paper to it.
STEP 2
In a food processor, combine the browned onions, ginger, garlic, green chiles, cumin seeds, peppercorns, and red chili.
STEP 3
In a large pot over medium-high heat, bring plenty of water to a boil. Place the cloves, green and black cardamom, cinnamon, bay leaf, peppercorns.
STEP 4
In a large, deep, heavy-bottomed Dutch oven large enough to hold the chicken in a single layer with a tight-fitting lid over high heat, melt the ghee.
STEP 5
Once the oil is shimmering but not smoking, add the onions and cook until crisp and brown.
STEP 6
Sprinkle the rose water over this layer and add the remaining ghee in a drizzle, pouring it along the edges and in the center of the rice.
STEP 7
Turn off the heat but keep the Dutch oven sealed for at least 30 minutes, or until you are ready to serve.