Wash 500 g basmati rice until the water runs mostly clear, then soak it in water for 20 minutes.

Chop 4 medium onions and 2 green chilies finely. Reserve 1/2 cup chopped onion for frying.

Heat 1 cup cooking oil in a pot and fry the chopped onion until deep golden brown.

Remove the fried onions with a slotted spoon and drain them on a fine-mesh strainer. Divide them evenly between the kebab mixture and pulao.

Add chicken mince, chopped green chili, 1/2 cup fried onions, red chilli powder, garam masala, cumin powder, 1 tablespoon ginger garlic paste, 1/2 teaspoon salt, and seekh kebab masala to a food chopper.

Process the chicken mixture until finely combined and sticky. Shape it around 8 seekh skewers into long kebabs.

Heat a little of the reserved cooking oil in a pot and fry the chicken seekh kebabs until browned and cooked through.

Remove the cooked kebabs from the pot and keep them warm while preparing the pulao.

Heat 1/2 cup cooking oil in a heavy pot over medium heat. Fry 1 teaspoon ginger garlic paste for 30 seconds.

Add green cardamom, cloves, black peppercorns, black cardamom, bay leaf, cinnamon sticks, and cumin seeds. Stir until fragrant.

Add the remaining 1/2 cup fried onions and stir for 1 minute. Reduce the heat to low.

Add 1/2 cup plain yogurt and stir until smooth. Cook the yogurt mixture for 2 minutes.

Add 2 teaspoons salt, 2 cups chicken stock, and 2 cups water. Bring the liquid to a rolling boil.

Drain the soaked basmati rice and add it to the boiling stock. Stir gently once to distribute the rice.

Cook the rice uncovered over high heat until the liquid has nearly dried and small steam holes appear on the surface.

Cover the pot tightly and steam the pulao over the lowest heat for 15 minutes. Rest it covered for 5 minutes.

Fluff the pulao gently and transfer it to a serving platter. Arrange the fried seekh kebabs over the rice.

Garnish with remaining fried onions and serve hot with raita and fresh salad.