Marinate the chicken in a mixture of the yogurt, ginger paste, garlic paste and salt for one hour, preferably in a refrigerator.
Heat the oil in a pressure cooker; add the cumin seeds and sauté for ten seconds. Add the cloves, cinnamon, cardamoms and bay leaves. Sauté again for about ten seconds.
Add the onions and sauté till golden brown. Add the tomatoes and cook over high heat for three minutes, stirring continuously. Add the chilli powder and stir to mix.
Add the chicken with the marinade and sauté for two or three minutes. Pour in the chicken stock and bring to a boil. Stir in the rice and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure releases twice (two whistles).
Remove the lid when the pressure has reduced completely and stir lightly to separate the rice grains.
Serve with raita and kachumber.