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Soak the basmati rice in water for 30 minutes.
In a pan, heat ghee and fry the onions until golden brown.
Add the chicken, ginger-garlic paste, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook for 10 minutes.
Add the yogurt and tomatoes. Cook for another 10 minutes.
Drain the rice and layer it over the chicken mixture.
Add the whole spices (cardamoms, cloves, bay leaves, cinnamon stick).
Cover and cook on low heat for 20-25 minutes.
Serve hot with raita or any other side dish.
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