Heat oil in a heavy bottom pan or Dutch oven on medium-high heat. Add in the sliced onions.
Add the whole spices, ginger and garlic. Saute for a minute until the raw smell is gone.
Add the chicken. Mix well and saute for about 3-4 minutes minutes until the chicken changes color.
Add the green chili, tomato, mint leaves, salt, garam masala, and yogurt. Sauté until the oil starts to separate in about 2-3 minutes. Keep stirring continuously until the yogurt is incorporated.
Add chicken and cook for 3-4 minutes until the chicken pieces are all white on the outside.
Add the water to the pot. Stir and bring to a boil. Drain the rice and add it to the pot. Stir and bring to a boil.
Now reduce the heat to low, and cover with a lid for 10-15 minutes until all the water is soaked and the rice is cooked.