Pour oil in a deep dish and fry the Onions until golden brown
Take out the Onions in a separate dish
Use the same Oil and put your Garlic and Ginger paste along with the chopped Green chilies and fry (don't over brown the paste)
Now put your chicken and stir it in the paste for about a minute
Add the yogurt and whole spices and stir it well
Keep stirring until the yogurt is dried out but don't burn it
Now add the potatoes and give it a good mix for about a minute
Next add the Broth/Yakhni (6 cups only). If your broth is less than 6 cup you can add water to complete the 6 cups
Let the Broth/Yakhni come to a boil and then add the Green Chillies which were taken out from the Broth earlier
Now add the rice
Cover the dish and let it cook on high flame for about 10 minutes
After 10 minutes lower the flame, there should be 20-30% water remaining
Add the brown onions which were fried earlier and 1 tbsp of Garam Masala Powder. Also check the salt level during this time, and adjust according to your taste
Now cover the dish and let it cook for about 5-7 minutes. At this stage the water will dry out completely and the aroma of the brown onions and Garam Masala Powder will get infused in your Pilau
Now open the lid and if the water is completely dry you are ready to serve it otherwise just let it steam on low flame until completely dry
Mix well prior to serving so that the brown onions and Garam Masala Powder in blended
Serve with Yogurt and Salad