Start by rinsing the rice 2-3 times, or until the water is clean. Soak in water for 45 minutes, while you prepare the rest of the recipe.
In a large pot, heat the oil and add the onion.
Saute until the onion is light golden brown, about 3-4 minutes. Add a splash of water and let the onion cook until softened, about 1-2 minutes.
Add the whole spices; bay leaves, green cardamoms, and cumin seeds. Saute for another 1 minute while stirring.
Now add the chicken, and cook for 3-4 minutes, until the color has changed.
Add the ginger garlic paste, and cook while stirring for 3-4 minutes.
Now add the yogurt, mix well, and cook for 2-3 minutes.
After this add the powdered spices; salt, cumin powder, and coriander powder. Cook on medium high heat while stirring for 3-4 minutes.
Add the mint leaves and coriander leaves along with the tomato, and green chilies.
Cover and cook 2-3 minutes on medium heat.
Now add about 2.5 cups of water and stir well. Cover and cook on medium heat for 10 minutes.
Remove the lid, and add the rice, and increase the heat to medium high.
Cook for 5-7 minutes or until most of the water has evaporated.
Lower the heat to the lowest point, cover and let the rice steam for another 10 minutes.
Remove from heat, gently fluff the rice, and your chicken pulao is ready to be served.