Step 1

Heat olive oil in a large Dutch oven or heavy-based pot over medium-high heat.

Step 2

Brown the chicken leg quarters on all sides. Remove and set them aside on a plate.

Step 3

In the same pot, add ghee and sauté diced onions until golden brown.

Step 4

Stir in baharat, turmeric, cinnamon powder, allspice, black pepper, salt, cloves, dried limes, cinnamon stick, cardamom, and bay leaves. Cook for a couple of minutes until fragrant.

Step 5

Add green chili, fresh ginger, and garlic. Sauté for a few minutes.

Step 6

Mix in tomato paste and diced tomatoes. Cook until the tomatoes break down.

Step 7

Return the browned chicken to the pot. Pour in chicken stock and bring to a simmer. Cover and cook for about 45 minutes.

Step 8

Soak the basmati rice in cold water while the chicken is cooking.

Step 9

After cooking the chicken for 45 minutes, rinse the basmati rice under cold water until the water runs clear. Add it to the pot, stirring gently.

Step 10

Cover and simmer for an additional 20-25 minutes or until the rice is tender and the chicken is cooked through.

Step 11

Let the dish rest for 10 minutes before serving.

Step 12

Transfer the rice and chicken pieces to a serving plate. Garnish with chopped parsley or coriander and pine nuts.