In a pan put together 1 tsp fennel seeds, 1 tbsp whole coriander, 1 bunch of garlic cloves, salt to taste, 1 piece of ginger, 4 black cardamoms, 2 onion, 4 black pepper and 3 to 4 glasses of water. Cook till stock is done. Strain the stock and keep aside.Heat oil in a pan, add in 3 chopped onions, fry till golden brown, remove half of the brown onion and keep aside. In the remaining half onion add ½ cup yogurt, 1 tbsp ginger garlic paste, 4 sliced green chilies and 6 green cardamoms. Slightly fry and add prepared stock.
Cook till mixture start boiling, now add 2 ½ cup soaked rice, also add salt to taste and mix well. Cover and cook.In chopper put 1 kg chicken mince and 2 bread slices. Chop well and remove in a bowl. Add in 2 tbsp seekh kabab Masala, 1 tbsp chili powder, 1 tsp all spice powder, salt to taste, 1 egg and 2 tbsp fresh cream. Mix well. Make seekh kabab and shallow fry till golden brown in color.Now simmer rice till done, make a layer of boiled rice in a serving dish, arrange fried kebab on top. Make another layer of boiled rice. Lastly sprinkle brown onion on top.