Heat oil and stir fry onion until translucent.
Add the whole spices and cumin seeds and saute for 1 minute.
Add yogurt, ginger, garlic, tomatoes, green chili paste, and 1/2 teaspoon salt. Cook for 5 minutes.
Add chicken; mix well and cook for 15 minutes or until chicken is almost cooked.
Add potatoes and enough water to make 4 1/2 cups liquid. Bring to boil and add rice and remaining 1 teaspoon of salt.
Cover partially and cook over medium heat until water evaporates.
Cover and place pot in a preheated oven (250 degrees fahrenheit) for 15 minutes or until rice and potatoes are cooked.
Serving Size 1 cup (8.5 oz)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.