Heat the oil in a large pan over medium heat until hot.
Add the sliced onion and cook for 6–8 minutes, stirring occasionally, until it turns golden brown.
Add the whole spices and sauté for 2–3 minutes until fragrant.
Add the chicken neck pieces and cook for 5–6 minutes, stirring occasionally, until lightly browned on all sides.
Add the chopped tomatoes, ginger paste, and garlic paste, and cook for 5–6 minutes until the tomatoes soften and the mixture becomes aromatic.
Sprinkle in the spices, and cook for 4–5 minutes, stirring continuously to coat the chicken evenly.
Pour in the water and bring it to a gentle boil.
Add the rice, stir gently to combine, and cook until most of the water is absorbed.
Cover the pan with a lid, reduce the heat to low, and let it cook for 15 minutes, allowing the rice to steam and absorb all the flavours before serving.
