Add in 1 cup oil in the pan and in chopped onions. Fry it till they are golden brown. Take them out on a news paper so that they are crispy. Add in chicken, salt and 1 tbsp ginger garlic paste. Cook it till the water dries. Then add in 4 small cardamoms, 1 cup yogurt, 8 chopped green chilies, 1 tsp crushed black pepper and 3 lemon juices. Cook it and when the oil starts separating, chicken is ready. Grease the pan and layer down the rice at the bottom. Add in the chicken and then again layer rice on it. Add in ½ cup milk and 1 lemon juice. Simmer it and then dish it out. Serve hot.