Pat dry the chicken pieces and generously season with salt.
Melt 2 tablespoons of clarified butter in a medium-large heavy-bottomed pan or deep skillet. Cast iron or dutch oven works best for this. Heat the clarified butter until shimmering.
Mix the rice and all-purpose flour in a shallow bowl. Dredge the chicken pieces in flour and transfer to the hot skillet. Fry on both sides until the skin is golden brown and crispy, about 5 minutes per side. When the first batch is done, remove from the pan and continue with the rest of the chicken.
When all the pieces and fried, wipe the pan clean and melt the remaining 1 tablespoon of clarified butter. Add garlic and cook stirring for 20 seconds. Pour in the milk and bring to simmer, mix in the Khmeli Suneli spice mix, if using. Lover the heat to medium-low and add the fried chicken pieces. Simmer for 25 minutes until the chicken is tender and cooked through. If needed, season with more salt and freshly ground black pepper.
