Heat a large Dutch oven on medium-high heat, add one tablespoon of ghee. Add diced onions and fry till slightly golden.
Slice the chicken into bite-size pieces, add to the pot, stir for about two minutes to lightly brown but not completely cook.
Rinse the rice till the water turns clear.
Add rice, water, turmeric, salt. Stir once, reduce heat to medium-low, cover and simmer for about 20 minutes.
Once cooked, turn off the burner, add peas, stir well.
It's important not to stir while rice and chicken are cooking. The rice should have a risotto-like texture when cooked.Try using a Dutch oven for cooking the chicken and rice. It will hold and distribute heat evenly.Whether you decide to use white meat or dark meat, make sure the chicken is boneless and skinless. It’s easy to cut and cooks quickly.If you don’t have long-grain rice on hand for this recipe, adjust the cooking time and amount of water to accommodate medium or short-grain rice.