In a small bowl, combine the ground cumin, coriander, turmeric, and kosher salt. Rub half of this spice mixture and 1 tablespoon of olive oil evenly over the chicken leg quarters.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. Sear the chicken skin-side down for 5 minutes until golden brown, then flip and sear for 3 more minutes before setting aside on a plate.

Lower the heat to medium and add the chopped onion to the pot, sautéing for 5 minutes until translucent. Stir in the minced garlic, cardamom pods, whole cloves, and the remaining half of the ground spice mixture, cooking until fragrant for about 60 seconds.

Drain the soaked basmati rice and add it to the pot, toasting the grains for 2 minutes while stirring gently to coat them in the spiced oil. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot, and bring the liquid to a rolling boil.

Nestle the seared chicken pieces gently on top of the rice. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 25 minutes until the rice is tender and the chicken is fully cooked through.

While the rice finishes cooking, heat the piece of natural charcoal on an open stovetop flame until glowing red and ashy. Turn off the heat under the pot, place a small square of aluminum foil in the center of the rice, and use tongs to carefully set the hot coal on the foil.

Drop the ghee directly onto the hot coal to create smoke, then immediately cover the pot tightly with the lid to trap it. Let it smoke for 10 minutes, then carefully remove and discard the coal and foil, fluff the rice with a fork, and serve hot with a side of fresh salad or yogurt sauce.