In a large pot, heat the ghee or butter over medium heat. Add chopped onions and sauté until golden brown. Add minced garlic and ginger, and cook for an additional minute.

Add Spices and Chicken

Stir in the bay leaves, cardamom pods, cloves, and cinnamon stick. Add the chicken pieces to the pot and cook until they are browned on all sides.

Add Tomatoes and Spices

Add the chopped tomatoes, green chili, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Cook for about 5 minutes until the tomatoes soften.

Cook the Chicken

Pour in 4 cups of water, bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the chicken is cooked through.

Add Rice

Remove the chicken pieces and set aside. Strain the broth and measure out 3 cups of it. Add the strained broth back to the pot. Stir in the basmati rice, cover, and cook on low heat for 20 minutes.

Finish the Dish

Return the chicken pieces to the pot and let them warm through for another 5 minutes. Garnish with chopped cilantro and serve with lemon wedges.