Prepare the Spice Potli: In a muslin cloth, combine onion pieces, garlic cloves, ginger, black cardamom, black peppercorns, coriander seeds, cloves, cinnamon stick, nutmeg, and mace. Tie securely to form a potli.

Prepare the Yakhni: In a saucepan, add water, chicken pieces, salt, and the prepared spice potli. Bring to a boil and simmer for 15 minutes. Remove the spice potli and set aside the chicken and stock (yakhni).

Sauté Aromatics: Heat oil in a wide pan over medium heat. Fry the sliced onions until golden brown. Remove 1/4 of the fried onions and set aside for garnish.

Cook the Masala: Add cumin seeds, ginger garlic paste, tomatoes, salt, red chili powder, and coriander powder to the remaining onions. Stir-fry for 3 minutes, then add yogurt, garam masala, and green cardamom. Cook until the tomatoes soften.

Combine Chicken and Masala: Add the cooked chicken pieces and fennel seeds to the masala. Simmer for 3-4 minutes.

Assemble the Pulao: Add the chicken masala and soaked, drained basmati rice to the prepared yakhni in the saucepan. Bring to a boil, then reduce heat and cook uncovered for about 5 minutes, or until the water dries up.

Garnish and Steam: Sprinkle the reserved fried onions over the rice. Add ghee. Seal the pot with foil or atta dough to trap the steam and flavors.

Steam the Pulao: Cook the Yakhni Pulao on low heat for 15 minutes, or until the rice is fully cooked.

Serve: Remove from heat and serve the Yakhni Pulao with Burani Raita or Tadka Raita.