Wash rice and soak in water for 20-30 minutes.
Wash the chicken thoroughly and drain excess water. Marinate the chicken pieces with salt.

In a wok, heat ghee/ clarified butter.
Temper the oil with green cardamom, cinnamon, mace, pepper corns and bay leaves.
Fry onions till soft and slightly golden brown. Also add salt.
Add ginger-garlic and green chilli paste.
When raw smell of ginger-garlic totally went-off, add cumin, coriander.

Whisk the yoghurt and pour it in the wok. Cook for 2-3 minutes once fat is floating up.
Add the chicken pieces and potato and cook for 10 minutes on high flame. Chicken should be cooked till 50% done.

Add 6 cups of water. Check for salt if required.
When water starts bubbling, add rice, and, slited green chilies. Give a gentle stir. Allow to cook on low flame for 20 minutes and Cover the lid.
Serve with raita and salad
Enjoy 😀😄.