Heat oil in a deep non stick pan. Add cloves, black cardamoms, star anise, green cardamoms, cinnamon and sauté till fragrant.
Add 2 bay leaves and 1 tbsp black peppercorns and sauté for a minute.
Add chicken, cover and cook for 7-8 minutes. Add deep-fried onions, ginger-garlic paste and sauté.
Add approximately 4 cups of hot water and mix.
Tie coriander seeds, fennel seeds, cumin seeds, 2 bay leaves and remaining black peppercorns in a muslin cloth and add it to the chicken.
Add chicken stock cubes, yogurt, salt and rice and mix well.
Cover and cook for 10-12 minutes or till both rice and chicken are cooked.
Transfer into a serving bowl and serve hot.