Wash the rice in a sieve and drain. Soak the rice in a bowl of water and set aside. Cut the onions into long strips. Crush the peppercorns in a mortar (optionally you can also use ground pepper).
Heat the oil in a large pan. Add the cumin and coriander seeds and fry for approx. 30 seconds,
Turn the heat to medium. Add the onions and fry until they have taken on a dark golden brown color. This may take 5-10 minutes.
Deglaze with a little water (approx. 50 ml) and immediately cover with the lid. This will soften the onions and release their dark color and aroma.
Open the lid of the pan again, add the meat and brown well all over.
Add the turmeric, pepper, cinnamon stick and salt and fry again.
Deglaze with water and bring to the boil. Add the fresh chili and bay leaf.
Meanwhile, peel the garlic and ginger and pound to a paste in a mortar. Alternatively, chop finely.
As soon as the water comes to the boil, add the garlic-ginger paste and simmer over a medium heat with the lid on for approx. 15 minutes. Allow all the flavors to develop in the broth.
Drain the soaked rice and add to the simmering chicken and spice stock, stirring carefully.
Bring to the boil once, then reduce the heat and put the lid on the pan. Simmer the rice in the chicken and spice stock for about 20 minutes until it is cooked through.
Remove the pan from the heat and leave to rest for about 10 minutes before carefully fluffing with a fork.
Enjoy with a refreshing yogurt-mint dip and tomato-cucumber salad.
