Wash the rice and set aside
In a vessel, on medium heat, add the ghee (clarified butter).
Then, add the onions, cardamom, cloves, cinnamon and ginger-garlic paste.
Mix well and cook until the onions are translucent
Next, add the chopped tomatoes and continue stirring. Add the chicken cube and mix
Stir in the rice and fry well.
Add the chicken pieces and chopped carrots, mix well.
Next add the stock, salt and pepper - (If stock has salt added reduce salt in the recipe)
Mix well. Bring to a boil.
Once you reach a boil. Cover the pan and lower the heat to minimum
Cook on low for 20 minutes - when done - turn the heat off, do not open the pan and let rest covered for another 15 minutes.
After 15 minutes fluff the rice with a fork.
Serve immediately once done