Jhat pat sada pulao

Ingredients
Rice 750 gm soaked for 30 minuets
Chicken 1 kg 16 pieces
Brown onion ½ cup
Bay leaf 1
Black cardamom 2
Green cardamom 2
White cumin 1 tsp
Black cumin ½ tsp
Cinnamon 1 inch piece
Cloves 6
Black pepper 6
Oil ¾ cup
Ginger garlic paste 1 tbsp heaped
Salt 1 tsp + 1 tsp heaped
Coriander crushed 1 tbsp
Anise seed grinded 1 tsp
White cumin roasted and crushed 1 tsp
Kewra water 1 tbsp
Mace ¼ tsp
Nutmeg ¼ tsp
Green cardamom ¼ tsp
Oil ¾ cup
Yogurt 1 cup
Method
Heat oil ¾ cup, add brown onion with whole spices and chicken fry well add ginger garlic paste with 1 cup yogurt, salt, all the dry seasonings and 4 to 5 cups water, cover and cook till chicken, add another tsp of salt with soaked rice, cover and cook on fast flame for 10 minutes when waters tarts drying, lower flame and leave it on dum, lastly add grinded mace, nutmeg, green cardamom powder and sprinkle Kewra.