Soak rice in water for 1 hour

Take ghee and any cooking oil in a deep wok and sauté chopped onions and crushed garlic in it till they get soft. Add all the whole spices cumin and coriander seeds, cinnamon, cardamoms, ginger, black pepper and bay leaves sauté a little and add tomato paste and chopped tomatoes along with salt and red pepper Sauté them and then stir in the chicken pieces

Add 4 ½ cups of water with chicken cubes and cover the lid. Cook till it gets tender

As it gets tender take it out of the stock and place it on a baking tray covered with aluminum foil. Add 3 table spoon olive oil on the top. Cover it with aluminum foil, Put it in the oven to roast for 20 minutes till they change color

Take out the dish, remove the cover. Place a small piece of aluminum cup over the chicken pieces. Heat coal and place it in that aluminum cup and pour some oil on it. Smoke will rise.  Immediately cover the chicken with foil for 10 minutes for a nice smoky flavor

Add the soaked rice in the stock and let them cook along with the lid on medium flame till the water is almost dry, but not completely dry. Cover it again and braise it over very low flame till the rice are fully cooked

Take out the rice in a big round dish. Place the cooked chicken pieces over them. Use fried cashew nuts and coriander for garnishing.