Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.
Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.
Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.
Add the baharat and turmeric and cook for another minute.
Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon and cloves. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.
Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.
Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).
Serve with a green salad and yogurt raita.