Soak rice in water for 20 minutes. Drain. Set aside.

Place 1 tablespoon ginger garlic paste, ½ teaspoon ground turmeric, ½ teaspoon red chili powder, and yogurt in a bowl. Season with salt. Add chicken, and coat well in the marinade. Cover and marinate for 30 minutes in the refrigerator.

Meanwhile, heat ghee and oil in a large pot over medium-high heat. Add bay leaves, cloves, cardamom pods and cinnamon. Fry for a few seconds. Add onions. Saute, stirring occasionally, for 2-3 minutes or until golden brown. Add ginger garlic paste and green chili. Fry for few seconds or until aromatic.

Add ground turmeric and red chili powder. Stir fry for 1 minute. Season with salt. Stir in tomatoes. Saute, stirring occasionally, for 2-3 minutes or until the tomatoes turn mushy. Add garam masala, and stir fry for few seconds. Stir in chicken. Cook, stirring occasionally, for about 10 minutes.

Add rice, water and coriander (cilantro) leaves. Season with salt. Give a good stir. Bring to boil. Cover with a lid. Reduce the heat to low, and simmer for about 10- 12 minutes or until the water is absorbed and rice is cooked through.

Garnish with chopped coriander (cilantro) leaves.