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Wash and Soak Rice: Rinse the rice in a fine mesh sieve until the water runs clear. Soak the rice in water for 1 hour. Drain and set aside.
Sauté Onions: Heat oil in a large skillet or pot over medium heat. Add sliced onions and sauté for 10-12 minutes, until golden brown. Reserve half of the onions for garnish.
Add Whole Spices: Add whole spices to the remaining onions along with green chilies. Fry for 1 minute, until fragrant.
Cook Chicken: Add chicken to the pot and cook until it changes color.
Add Spices and Tomato Puree: Add garam masala, salt, pepper, and red chili powder. Mix well. Add tomato puree and garlic paste. Cook for 8 minutes.
Add Yogurt and Water: Stir in yogurt and lemon juice cook for additional 2-3 minutes until gravy forms and add water. Bring the mixture to a boil.
Add Rice and Chicken Bouillon: Add soaked rice and chicken bouillon cube to the pot. Check the salt and adjust according to your taste. Stir well.
Simmer and Cook: cook on medium high until most of the water is evaporated then Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is completely absorbed.
Garnish and Serve: Garnish with reserved onions and serve hot.