check how to cook it
2 ½ cup Basmati rice. 5 small size Onions. 1 baby chicken), cut in pieces. 2 tsp whole cumin seeds. 2 tsp whole coriander seeds. 20 whole cloves. 3 black cardamoms. 2 bay leaves. 2-inches cinnamon stick. 1 ½ tsp whole black pepper. 4 cloves of garlic, peeled. 1-inch ginger, peeled. 1 ½ tsp salt. 1 litre water. ¼ cup oil.
Heat the oil and fry the chopped onions. Add in all whole spices until onion turn light brown and everything smell delicious.
When the onions turn brown, add the chicken in. Fry until the poultry turn opaque and firm.
Next, add the whole onion and water. Cook at medium high heat until it's boiling. Then lower the heat to simmer for at least an hour.
Once the stock is done. Take the chicken pieces out and sieve the stock into another pan.
Cook the rice in the chicken stock until all the liquid evaporates.
Wrap the pan lid with a tea towel and put it on the pan. Turn the heat to low and continue cooking until the steam comes out.