1. Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.

2. Add 1 diced onion and sauté until soft and translucent, about 5 minutes.

3. Add 3 minced garlic cloves and 1 tablespoon of grated ginger, cook for another minute.

4. Season 1 pound of boneless chicken with salt and pepper. Push the onion mixture to one side of the pan, add the chicken to the other side and cook until browned, about 4-5 minutes per side.

5. Mix the chicken with the onion mixture in the pan. Add 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric and a pinch of cinnamon. Cook for another minute.

6. Add 2 cups of Basmati rice to the pan and stir until well combined with the chicken mixture.

7. Add 4 cups of chicken broth to the pan. Bring to a boil then reduce heat to low and cover. Cook for about 18-20 minutes or until rice is tender and liquid is absorbed.

8. Fluff with a fork before serving.