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Roast pepper, cumin, cardamom, cloves, coriander powder, and turmeric powder together, then grind into a smooth powder to make Haneeth masala
Marinate chicken with 2 tbsp Haneeth masala, ginger garlic paste, and chicken stock for about an hour
Boil the marinated chicken with some water, then fry it and set aside
Soak basmati rice for 30 minutes
In a pressure cooker, add soaked rice, cardamom, cloves, chopped onion, tomato puree, dried lemon, green chili, and water (including chicken stock water)
Cook in pressure cooker until one whistle comes, then turn off heat and let pressure come down naturally
Once rice is perfectly cooked, add the fried chicken on top and sprinkle coriander leaves
Cook on low flame for 5-10 minutes and serve