Indian Chicken Do Pyaza | Quick Onion Skillet

Cook the basmati rice in lightly salted water according to the package instructions until al dente.

Cut the chicken breast into bite-sized pieces. Finely chop one onion, the garlic, and ginger. Peel the remaining two onions, cut into quarters, and pull the individual onion layers apart into crisp petals.

Heat one tablespoon of clarified butter (ghee) in a deep pan. Sauté the finely chopped onion over medium heat for about 4 minutes until golden. Add the garlic, ginger, cumin, coriander, turmeric, and garam masala, and fry for one minute until fragrant.