Boil the chicken in the water, with the cinnamon and salt till it gets well cooked and falls off the bone. I simply pressure cooked the chicken for six to eight whistles on high flame and allowed the pressure to go off.

Drain out the chicken off the stock and discard the scum.

Remove the chicken from its bone and cut it into pieces. Discard the bones.

Add the rice along with the cardamom and pepper powders into the chicken stock and bring it to a boil.

Add the chicken and cook till the rice gets well cooked. Keep stirring it to avoid sticking it to the bottom of the pan. I did pressure cook the rice but only for one whistle and allowed the pressure to go by itself.

Using an immersion blender, blend the mixture till smooth - I did leave a bit of bites.

Transfer the hot mixture into a hot pot and top with the ghee. Keep warm till use.