Start by adding the rice to a bowl, and cover with cold water. Set this to the side as you prepare the rest of your dish.
Heat a large skillet (enough to hold all of the chicken, vegetables, and rice), on medium heat and add in the canola oil. Let the oil heat up for a minute or so, then add in the diced onions. Cook these for about 7 minutes, or until they just begin to caramelize.
Now add in the garlic, cardamom seeds, cinnamon, star anise, cumin, black pepper, and turmeric powder. Give these a good stir, and cook for about a minute so they release their oils. Give this a good smell. Don’t you love it?
Toss in the tomatoes and chicken, and give a good stir.
Strain the rice, then add the rice to the mixture. Give this another good stir, then add in the chicken stock. Stir again, bring to a simmer, then cover and cook for about 20 minutes, or until the rice and chicken has fully cooked.
Remove the lid, stir, and give it a taste. If the rice is cooked, great, if not, cook a bit longer. Season with any additional salt.
I served mine as a main course, alongside some Indian mixed pickles to bring a nice accent to the dish.