Wash the rice in water by rubbing gently between hands. Drain the water and repeat at least 3 times or until the water that runs our isn't cloudy anymore. Once the rice is clean, fill with fresh water and let it soak for at least 20 minutes.
While the rice is soaking let us prepare the marinade. Take a bowl and add the yogurt, ginger-garlic paste, ground fennel seeds, coriander powder, garam masala and salt. Mix well to make a smooth paste. Rub this paste all over your chicken and let it to rest on room temperature until you are finished with the other steps.
Peel and thinly slice the onion. Set aside.
Take a big pot and put it on medium heat. Add the olive oil and let it heat. Once hot, add the sliced onion and fry until it is golden brown. Keep stirring to ensure even frying.
Once the onion is golden brown, add the cumin seeds and bay leaves and fry for 30 seconds.
Add the marinated chicken to the pot and saute for 3 minutes on medium heat. Once the chicken has changed color from all sides, add 3 cups of water. Cover with a lid and lower the heat. Let it cook for 10 minutes to make a broth.
Parboiling the rice: In the meanwhile, drain the water from the rice. Transfer it to a big pot and fill with fresh water (at least thrice the amount of rice). Bring it to a boil and keep it boiling for 5 minutes. Then discard all the water from the rice through a sieve and reserve the rice.
Coming back to the broth, which has been cooking for 10 minutes now. Add your parboiled rice to the broth. Split open the green chilli lengthwise and add it to the pot (optional). Add the salt. Give everything a quick mix. Cover with a lid and let cook on low heat for 30 minutes.
After 30 minutes, check if the rice grain are done by pressing it between your fingertips. You should be able to squish it. If your rice still look soggy open the lid and let it rest for 10-15 minutes. The remaining liquid will eventually settle down.
Serve with raita and coriander chutney.
