Rinse the rice in cold water until the water runs mostly clear, then drain it.

Finely slice the onion and chop the tomatoes into small pieces.

Grind 3 to 4 green chilies with the plain yoghurt until smooth.

Heat 4 tbsp cooking oil in a large heavy pot over medium heat.

Fry the sliced onion in the hot oil until it becomes translucent and lightly golden.

Add the 3 chicken pulao stock cubes and 1.5 tbsp ginger garlic paste. Stir for 1 minute.

Add 1 kg chicken and fry it for 1 to 2 minutes until its surface changes color.

Add whole garam masala, bay leaves, and chopped tomatoes. Stir well to combine.

Cook the chicken and tomatoes over medium heat until the tomatoes soften and the chicken is cooked through, about 15 minutes.

Stir in the green chili yoghurt mixture and cook for 3 to 5 minutes until the oil begins to separate.

Add the drained rice and gently stir it through the chicken masala.

Pour in 1.4 l water and add salt cautiously. Taste the broth, accounting for the salt already in the stock cubes.

Bring the pot to a boil, then cook uncovered until most of the water has evaporated and small steam holes appear in the rice.

Cover the pot tightly and steam the pulao over very low heat for 15 to 20 minutes.

Rest the pulao for 5 minutes, then fluff it gently and serve with the remaining green chili.