In a large pot, combine chicken, garlic, ginger, cloves, cinnamon, onion, whole dried coriander, small cardamoms, salt, and water.

Stir well and cook on medium heat for 30-40 minutes, or until the chicken is cooked through.

Separate the chicken from the stock.

Set the chicken aside and reserve the stock.

Measure the stock (yakhni). It should measure 4 cups. If more, boil it down to 4 cups. If less, add hot water to reach 4 cups.

Heat oil in a heavy-bottomed, large pot.

Add onions and fry until light golden brown.

Add the cooked chicken pieces, chopped tomatoes, green chilies, red chili powder, and cumin seeds to the pot.

Stir well and cook on medium flame until the mixture turns light golden brown.

Add the reserved stock/yakhni to the pot.

Bring the mixture to a boil, then add rice.

Stir gently to combine all ingredients.

Cover the pot with a tight-fitting lid.

Lower the heat and allow the rice to cook for about 10 minutes, or until the rice is tender but still firm.

Place the pot on a heavy griddle or tava.

Let it cook for another 10-15 minutes.

Serve the rice in a large tray or platter.