If desired, remove the skin from the legs and thighs. Heat up a Dutch Oven, add the clarified butter and sear the chicken until golden-brown. Turn down the heat, cover the pan and fry the chicken for a few minutes, turning occasionally. Remove the chicken and de-grease the pan.
Place the cumin seeds, coriander seeds, chili peppers and black peppercorns in a medium-hot frying pan. Heat and stir the spices until the mixture evolves whiff of smoke (Do not burn!). Transfer the spices to a coffee grinder and process into a fine powder. Add the cardamom powder and turmeric and pulse to combine.
Rinse the Basmati rice three times with water and drain in a fine mesh collander. In the Dutch Oven, melt the clarified butter and fry the broken up cinnamon stick for a few seconds. Add onions and fry until slightly golden. Place the drained Basmati rice in the pan and toast for a few minutes. Throw in the contents of the coffee grinder, garlic, chicken and water. Adjust for salt. Bring to a boil, cover tightly and simmer slowly for 20 minutes. Allow the dish to rest - off heat - for 10 minutes before serving.