Spiced Chicken Pilau

Peel and mince the garlic cloves, peel and grate the ginger root, and finely chop the green chilli; set aside.

Cut the boneless chicken into 1-inch cubes, then slice 2 of the onions thinly and dice the remaining onion into small pieces.

Heat the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it foams.

Add the sliced onions to the pot and cook for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent.

Stir in the minced garlic, grated ginger, and chopped green chilli, then cook for 1 minute until fragrant.

Add the cubed chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is sealed on all sides.

Sprinkle the ground jeera, ground cardamom, ground cloves, garam masala, and black pepper over the chicken, then stir to coat evenly and cook for 1 minute to bloom the spices.

Add the diced onion and 2 tablespoons of water to the pot, scraping up any browned bits from the bottom; stir well and cook for 2 minutes.

Pour the 4 cups of boiling water into the pot and stir, then add the converted rice, stirring to distribute evenly throughout.

Bring the mixture to a boil, then reduce heat to low, cover the pot tightly with a lid, and simmer for 20-25 minutes until the rice is tender and all liquid is absorbed.

Remove the pot from heat and let it rest, covered, for 5 minutes to allow the steam to fully incorporate and the flavors to meld.

Fluff the pilau gently with a fork and transfer to a serving dish.