Wash the chicken and place it in a skillet with water and to it, add in fennel seeds, whole coriander, onions, garlic, ginger, all spice (whole) and salt and bring it to a boil. Now take the chicken out and sieve the broth and free it of all the spices. Now in a separate vessel, heat oil and sauté onions until they turn golden brown and take half of it out on a tissue paper. To the onions in the vessel, add in yoghurt, ginger garlic paste, cardamoms, black cumin seeds and green chilies and sauté lightly then add chicken. Now sauté it again with the chicken and add in the stock. After the stock comes to a boil, add in the rice to it with required salt. Let the water dry out and then, cover it and let sit for a few minutes. Finally, garnish with almonds and fried onions and serve.