Cut the chicken breasts into large cubes. Marinate with ginger, garlic, salt, lemon juice, and the spices. In a pan, heat 2 tbsp oil. Sear the chicken pieces and finish in the oven at 375°C.
Rinse rice and let it rest for 20 min. In a pot, add soaked rice, water, bay leaves, and cardamom pods. Let it come to a boil and then turn the heat down to low. Cover with a lid and let the rice cook for 7 to 10 min. Once cooked, spread the rice out on a plate so it cools down. You may drizzle some saffron tea water over cooked rice for a vibrant colour.
In another pan, heat some ghee. Fry cashews and set aside.
Add more ghee to caramelized onions: thinly sliced onions on high heat to begin, then reduce the heat. Slowly caramelize the onions.
Once the onions are ready, add cooked rice, cloves and cinnamon powder. Mix well.
Add some raisins, salt, chopped cilantro, cashews, and cooked chicken. Gently mix and serve hot.
