Heat up a large, heavy bottomed pot over medium high heat and add the oil or ghee.

Add in the onions, green chilli and garlic and sauté until fragrant and slightly softened.

Add in the whole spices and cook for 4-5 minutes

Add the tomato paste and stir it around well and cook for a few minutes to caramelize.

Now add in the chopped tomatoes, along with the ground spices and salt. Cook until the tomatoes soften up. If it starts to stick to the pan too much, add in a few tablespoon of water to deglaze.

At this point, wash and soak your rice for 30-40 minutes

Add the chicken to the pot and stir to coat it well. Cook this for 5-10 minutes or until the chicken meat turns white on the outside. Around the 5 minute mark, add in about a ¼ cup of water while cooking.

Preheat oven to a low broil temperature or 450F.

Once the meat turns white, add in a cup of water, stir and cover to cook for 15-20 minutes or until the chicken is almost cooked through on the inside.

Take out the chicken and place in a lined baking tray. Brush with some oil and sprinkle a bit of salt and pepper (if you prefer). Broil for 5-10 minutes or until the chicken skin caramelizes and browns.

Add in 2 more cups of water to the pot and taste to check seasonings. The water should be on the saltier side so it balances out with the rice.

Add the washed and drained rice to the pot, stir it well. Bring to a boil and then cover the pot. Turn the heat down to low and keep cooking while covered for around 20 minutes.

At this point, check to see if the rice is cooked by either mushing it between your fingers or taking a bite. If there is still some bite to it, and all the water has been absorbed/evaporated, saturate the surface of the rice with about ¼ cup of water and cover and let cook until the rice is cooked through.

Once cooked, turn the heat off and keep the rice covered for 5-10 minutes.

Fluff up the rice with a wide spatula or a fork.