Nutmeg, mace, and black cardamom seeds powder, ½ tsp (take 2gms of each and grind together to make powder
Take water in pan, add all the ingredients for stock, and cook for 20- 25 minutes.
Heat Ghee in a pan and fry onions until golden brown. Then add ginger, garlic and green chili paste and sauté for 1 minute.
Add chicken and fry for 1-2 minutes. Now add National Pulao masala, red chili powder and nutmeg, mace and black cardamom seeds powder, tomatoes and yoghurt and fry for another 1 minute. Also add green chilies.
Now add stock in chicken gravy and cook until it boils.
Next, add rice and cook until rice and water come to same level. Now cover and steam cook for 10- 12 minutes.