Marinate 1/2 kg skinless bone-in chicken thighs or drumsticks with salt to taste and 1/2 tsp turmeric powder. Wash and soak good quality 1.5 cups of basmati rice in 2 cups of hot water. Dissolve 2 cubes of maggi chicken stock in one cup of hot water. (The trick here lies in using the same measuring cup for both the rice and the water).
In a deep vessel, put 3 tbsps of oil and add whole spices- 2” pc cinnamon stick, 4 cloves, 4 peppercorns, 2 bay leaves, 4 cardamoms, 1 tsp cumin seeds. Once fragrant, add one large chopped onion and 4 cloves of sliced garlic and cook until onions are translucent. Add one medium chopped tomato and cook till mixture is homogenous. Now add the chicken and sear well on high heat. Add 2 chopped green chillies, a few curry leaves and 1/4 tsp salt. Add a little less than 1/4 cup of water and stir. Now cover the pan and on low flame cook the chicken for 10 minutes.
Open the lid, drain the rice while reserving the water. Add only the rice to the chicken and increase the flame. Mix the rice with the chicken until the liquid evaporates (not completely but noticeably).
Add the 1 cup of chicken stock and stir well. Now add the reserved 2 cups of water. Stir.
Once the water comes to a boil, cover and reduce flame to simmer. Simmer for exactly 15 minutes without opening the lid or stirring during the cooking process.
Serve with a good salad and pickle.