In a large pot, bring 2 glasses of water to a boil over medium heat. Add cardamom, black pepper, cloves, cinnamon, bay leaves, and smashed garlic. Once boiling, add the chicken pieces and salt. Cover and simmer for 20 minutes.

Prepare the marinade by mixing yogurt, salt, red chili powder, Kashmiri powder, turmeric, garlic powder, and optional food color in a bowl. Once the chicken is cooked, remove it, let it cool, and coat with the marinade for at least 30 minutes.

In a heavy-bottomed pan, heat 1/3 cup of oil. Sauté bay leaves, cloves, black pepper, cardamom, cinnamon, and cumin seeds until fragrant. Add chopped onion and fry until light brown, about 5-6 minutes.

Incorporate salt, garam masala, and coriander powder into the onion mix, adding a splash of water. Cook for another 2-3 minutes.

Pour in the reserved chicken broth and add rinsed sella rice, stirring gently. Bring to a gentle boil, squeeze in lemon juice, cover, and cook for 20-25 minutes until rice is fluffy.

In a separate pan, heat oil and fry marinated chicken until golden brown and crispy, about 10-12 minutes, turning occasionally.

Layer fried chicken atop cooked rice. Optional, sprinkle food color on top. Cover and steam on low for 3-5 minutes.