Place the chicken in a wide dish. Grate the garlic and ginger over the chicken and add 1 tsp chilli powder, 2 tsp coriander powder, half the dried methi and some salt. Mix well and marinate for at least 2 hours (longer if you have time).
Wash and soak the rice in plenty of water, 20 minutes before you begin cooking.
Drain the rice.
Heat ghee in a wide pan on medium heat; add the cinnamon, cloves, cardamom and cumin seeds and saute for 30 seconds.
Toss in the onions and cook on slow-medium flame till lightly golden.
Now add the marinated chicken and sear the pieces by spreading them in a single layer in the pan on a medium flame. Turn to sear the other side. Take care not to burn the onions.
Chicken seared, add the drained rice, cashew nuts, dried fenugreek leaves (kasuri methi)
and remaining ground spices, lower the heat and gently fry the rice for 3-5 minutes till lightly toasted.
Now tip in the chopped, methi and mix well with the rice. Add enough salt to season followed by the garam masala.
Spread the Methi, chicken and rice mixture evenly in a layer and pour in enough water to just cover the layer. Too much water will make the pulao mushy and too little will dry it out. The water must be about half a millimeter above the rice.
Cover the pan with a well fitting lid and cook on a high flame for 5 minutes. Then reduce the heat to low and cook for a further 20 minutes. Turn off the heat and let the pulao rest for 15 minutes without removing the lid.
After 15 minutes, uncover the pulao, fluff up the rice gently with a fork and serve with cucumber raita and pappadams.