Marinate the chicken with yoghurt for atleast 2 hrs (preferably overnight).
In a large heavy pan put the marinated chicken with enough water to cover them. Add the chili powder, turmeric powder & salt. Bring this to a boil. Lower the heat and let it cook for about 20-25 minutes. Reserve the stock.
Heat 2 tablespoons of dalda or ghee in a large heavy based pan and fry the cinnamon, cloves & cardamoms over medium heat for few minutes. Then add the onions, ginger, garlic & green chilies and fry until the onions are soft. Add the washed rice. Lower the heat and stir well. Then add the cooked chicken, stock & milk. Cook for 5 minutes.
Transfer the chicken rice to a large casserole. Cook for an hour at 325°F. if the liquid is insufficient add some more water. Serve hot with any raita, mint or coriander chutney.
You can also substitute lamb or shrimp (prawns) for chicken. Shrimp should not be marinated.