Add the oil to a pot and heat it up over medium heat until hot.

Add the whole spices — black peppercorn, cloves, bay leaves, cumin seeds, and black cardamoms — and sauté for 1 minute until fragrant.

Add the sliced onion and cook for 5–6 minutes, stirring occasionally, until the onions turn golden brown.

Add 2 tablespoons of water and cook for another 2–3 minutes so the onions release their deep caramelized colour into the mixture.

Add the ginger paste and garlic paste, and cook for 1 minute, stirring constantly to prevent sticking.

Add the chicken pieces and cook for 4–5 minutes, stirring occasionally, until the chicken changes colour and begins to seal.

Add salt and garam masala, then cook for 2–3 minutes so the spices coat the chicken and release their aroma.

Add the chopped tomatoes and cook for 4–5 minutes, stirring occasionally, until the tomatoes soften and break down into the mixture.

Add the soaked rice, green chillies, and water. Stir gently, and cook on high heat until the majority of the water is absorbed, making sure to stir occasionally to prevent sticking.

Once most of the water has been absorbed, cover the pot with a tight-fitting lid and cook on low heat for 15 minutes until the rice is fully cooked and the flavours are absorbed.