Deep fry the sliced onions till golden Brown..get the onions out of the oil before they reach the desired colour as it gets darker when left to rest.

In a pressure cooker add the chicken, curd, 3/4th of the total fried onions, a hand full of coriander leaves, salt according to taste, 1 tbs Kashmiri red chilli powder, 1tsp turmeric powder, 1 tbs garam masala powder, 5-6 smashed green cardamoms, juice of 1 lime, 2 heaped tbs of ginger garlic and green chilli paste and finally 6 tbs of the oil which was used to deep fry the onions.

Combine it well and let it rest for about 20-30 mins.

Smoke the chicken mixture using 1 star anise, 1 burning coal and 1 tsp of desi ghee and cover it for 5 mins.

Boil some water and add a small amount of salt, cumins seeds, 4-5 green cardamoms and 2 black cardamoms.

Add the soaked rice and cook until half done.

Transfer the rice in two parts to the cooker where the chicken is placed and also Layer it with some coriander leaves, fried onions, some garam masala powder and some rose water.

Put the cooker on high heat and cook for about 10 mins on high flame.

Turn the heat to low and cook for 7-8 mins now.

Turn the heat back to high and wait for exactly 2 whistles and after that release the steam immediately.

Serve with papad, raita, onions and green chutney.