In a large pot, fill with water and add cardamom, cloves, black pepper, bay leaves, and garlic. Bring it to a boil over medium-high heat. Once bubbling, carefully add the chicken and salt. Cover the pot and let it simmer for 20 minutes.

Prepare a marinade by combining yogurt, red chili powder, red Kashmiri powder, turmeric, garlic powder, and a pinch of salt. Remove the chicken, coat it with the marinade, and let it rest for 20 minutes.

In a separate large pan, heat oil over medium heat. Add cardamom and cinnamon, then finely chopped onions. Sauté until golden brown for about 5 to 7 minutes.

Add the reserved chicken broth, rinsed Sella rice, and juice of one lemon to the pan. Stir well, cover the skillet, and let it simmer for 20-25 minutes until the rice is tender.

Heat a separate frying pan and add the marinated chicken. Fry until golden brown and crisp, about 6-8 minutes per side.

Layer the fried chicken on top of the cooked rice. Optionally, add food color for presentation. Cover and steam on low heat for 3-5 minutes before serving.