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PdfSeason the chicken with salt, turmeric, chili powder, garam masala, and oil.
Heat the Dutch oven over medium-high heat (use e.g. 7.5L Dutch oven)
Brown the chicken breast-side down for 5–7 minutes.
Flip and briefly brown the back and sides.
Remove chicken and set aside.
Reduce heat to medium.
Add sliced onions and cook 10–15 minutes until deep golden.
Add garlic and ginger and cook for 30 seconds.
Add cumin, coriander, paprika, cinnamon stick, cardamom pods, and bay leaves.
Bloom spices for 30–60 seconds, stirring constantly.
Add rinsed basmati rice and stir to coat grains in fat and spices.
Add carrots and cauliflower.
Pour in hot stock and scrape the bottom of the pot once.
Place the chicken breast-side up on top of the rice.
Dot rice with ghee or butter.
Cover tightly with the lid.
Bake at 180 °C / 350 °F for 65–75 minutes or until internal temperature of chicken is 150F.
Uncover for the final 10–15 minutes and increase oven to 200 °C / 400 °F to brown the skin. Cook until internal temperature of chicken reaches 160F)
Remove from oven and add peas if using.
Cover and rest for 10 minutes. Final internal temperature of chicken should be 163-165F.
Finish with lemon juice and cilantro before serving.