Heat ¾ cup of cooking oil on medium flame and put 5 to 6 pieces of medium-sized potatoes, peeled and cut in half, in it. Fry them nicely on a high flame until they turn brown in color.

Remove the fried potatoes in a bowl and keep them aside.

Now, reduce the flame of the gas stove to medium and add the whole spices in the remaining oil, such as 1 tsp of black pepper, 3 pieces of black cardamom, 3 to 4 pieces of cinnamon sticks, 5 pieces of green cardamom, 2 pieces of star anise, 3 to 4 pieces of bay leaves, and 1 tsp of caraway seeds. Fry them all nicely for a minute or so, until they change color slightly and you can smell the natural flavor. (Pro tip: If you do not have caraway seeds at home, you can use regular cumin seeds in the recipe. However, caraway seeds are better for enhancing the taste and flavor of the pulao).

Now, add 2 pieces of sliced medium-sized onions and 10 to 12 pieces green chilies without stalk and slit vertically. Fry them nicely until the onion slices are translucent.

Then, add 2 tbsp of ginger garlic paste to it. Mix and fry nicely until the raw smell of ginger and garlic is gone.

Now, add ¼ cup of yogurt, one chopped medium-sized tomato, 2 tsp of coriander seed powder, and 1 tsp of fennel seed powder in it. Mix and fry them nicely on a medium flame until the oil separates and the tomatoes become tender.

Now, add 750 gm of chicken pieces along with 1 tsp of salt in it.

Mix them very nicely and fry the chicken pieces until they lose their color and turn white. Stir continuously.

Now, add ½ cup of water. Mix it nicely. Do not cover. Let it come to boil.

When it comes to boil, add the fried potatoes to it. Mix nicely and cover completely to cook it for another 10 to 15 minutes on medium to low flame.

Remove the lid and check how far it is done. When you see the chicken pieces almost coming off from the bones, as shown in the figure below, it indicates that it is about 80% cooked.

Now, pour 6 cups of water to it. Let it start boiling. Do not cover. It will take a minute or so. (Pro tip: The amount of water added must be 1.5 times the amount of rice used in the recipe).

Now, when the water starts boiling, add 750 gm or 4 cups of soaked basmati rice to it along with 1 tsp of salt. Mix them and let it cook on a high flame for 5 minutes.

Finally, add ½ tsp of garam masala powder and 1 tbsp of finely chopped fresh coriander leaves to it. Mix them all nicely. Cover it completely and cook it on a low flame for about 10 to 15 minutes more.

Remove the cover. Check.

Your homemade, spicy and tasty chicken pulao is ready to serve. Transfer it into a plate and serve hot along with fresh salad or dahi raita.