In a pot, add chicken, water, 1 cup of onion, garlic, 1 tbsp of whole black pepper, coriander seeds, whole red chillies, green cardamom, 2-3 black cardamom, 2-3 bay leaves, 1 tbsp of cumin seeds, and 1 tbsp of salt.
Cover and cook on low flame for 15–20 minutes, until the chicken is about 90% cooked and the stock has reduced by approximately half.
Remove the chicken and strain the stock well. Reserve 6 cups of stock for the pulao.
In a separate pot, heat oil. Add 1 tbsp of cumin seeds, 2-3 black cardamom, 1 bay leaf, cinnamon stick, and 1/2 tbsp of whole black pepper. Sauté for 1 minute.
Add 1 cup of onion and cook for 2–3 minutes. Do not let the onion brown to keep the pulao white.
Add ginger-garlic paste and sauté for 1 minute.
Add the cooked chicken, yogurt, green chillies, 1 tbsp of salt, coriander powder, and cumin powder. Cook for 2–3 minutes.
Add the reserved 6 cups of prepared chicken stock and bring to a boil.
Add the soaked rice and mix gently to combine.
Cook until the liquid has almost dried up and the rice is nearly cooked (about 80%).
Reduce the flame to low, cover, and steam (dum) for 10–15 minutes until the rice is fully cooked and tender.
Gently fluff the rice and serve hot with raita.
Cook it hands-free.
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