Heat a large pan with olive oil over medium heat.

• a. Ensure the pan is evenly coated with olive oil.
• b. Heat until the oil shimmers but does not smoke.

Add the bone-in chicken pieces to the heated pan.

• a. Arrange them evenly to ensure even cooking.
• b. Allow the chicken to sear until it becomes golden brown on all sides.

Once the chicken is browned, remove it from the pan and set it aside.

• In the same pan, add the sliced onions.
• a. Stir them occasionally until they turn translucent and slightly caramelized.

While the onions are cooking, prepare the wet mixture.

• a. Combine garlic, ginger, cardamom, black cloves, cinnamon stick, star anise, and dried red chilis in a blender.
• b. Blend until it forms a smooth paste.

Add the wet mixture to the caramelized onions in the pan.

• a. Stir and cook until the mixture releases its aroma and the oil begins to separate.
• b. This may take a few minutes.

Return the seared chicken pieces to the pan with the wet mixture.

• a. Ensure the chicken is well-coated with the mixture.

Sprinkle palau masala (or curry powder) and salt evenly over the chicken.

• a. Adjust the amount of spice and salt to taste.

Add a large pinch of the cumin, mustard seed, fenugreek mixture and a sprig of curry leaves to the pan.

• a. Stir to incorporate the spices into the dish.

Allow the chicken to cook with the spices for a few minutes, absorbing the flavors.

In a separate pot, rinse the rice thoroughly under cold water.

Place the rinsed rice in the pot and add water based on the type of rice (rice to water ratio depends on the type of rice).

• a. Add jasmine or basmati rice to the pot.
• b. Follow the recommended rice-to-water ratio.

Add 2 tablespoons of ghee to the rice in the pot.

• a. Stir to evenly distribute the ghee.

Place the pot with rice on high heat until it comes to a boil.

Once it boils, reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and all the water is absorbed.