Marinate the chicken with a pinch of salt for 10 minutes. Heat 1 tbsp. oil and fry the chicken till it turns light golden colour. Drain and keep aside.
In a pan take the chicken cubes, water and all the ingredients mentioned under stock. Bring it to a boil and simmer for 8-10 minutes on a low flame. Drain and separate the stock.
Heat remaining oil and ghee in a pan and temper with cinnamon and cardamoms. Add the onion and saute till light brown. Now add the ginger-garlic paste and continue to fry for a minute or till the raw smell disappears.
Add the rice and salt to taste. Fry for 2 minutes. Add the stock and the fried chicken. Pressure cook for one whistle.
Garnish with cashews and fried onions. Serve with raita and salad.
