Prepare the chicken: In a large pot, heat the vegetable oil or ghee over medium heat. Add the chicken pieces and sear them on all sides until they are golden brown. Once browned, remove the chicken from the pot and set it aside.

1. Cook the base: In the same pot, add the chopped onions and sauté them until they become soft and golden, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add the spices: Add the cinnamon stick, cardamom pods, cloves, cumin, coriander, turmeric, paprika, cinnamon, black pepper, and salt. Stir the spices for about 1 minute to toast them and release their aromatic oils.
3. Cook the tomatoes: Add the chopped tomatoes and tomato paste to the pot. Stir everything together and cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
4. Simmer the chicken: Return the chicken pieces to the pot, then pour in the chicken broth (or water). Bring the mixture to a boil, then lower the heat and let it simmer for 30-40 minutes, or until the chicken is fully cooked and tender.
5. Cook the rice: While the chicken is simmering, rinse the basmati rice under cold water until the water runs clear. Once the chicken is cooked, remove it from the pot and set it aside. Add the rinsed rice to the pot with the broth and spices. Stir everything together and bring it to a boil. Reduce the heat to low, cover the pot, and let the rice cook for about 20 minutes, or until the rice is tender and all the liquid has been absorbed.
6. Assemble the dish: Once the rice is cooked, fluff it with a fork and return the chicken pieces on top of the rice. Cover the pot and let it sit for another 10 minutes to allow the flavors to meld together.
7. Serve: Garnish with fresh cilantro, fried onions (if using), and lemon wedges. Serve the Kabsa hot, and enjoy with a side of yogurt or a simple salad.