Boil rice till almost done. Refresh in cold water, drain and keep aside. Peel, wash and grind ginger and garlic to a fine paste. Peel, wash and chop onions.
Wash, halve, de-seed and cut capsicums into half inch sized cubes. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves.
Wash and cut chicken into one and a half sized pieces. Marinate in ginger-garlic paste, salt, turmeric powder for an hour preferably in a refrigerator.
Heat sufficient oil in a kadai and deep-fry the chicken pieces for two to three minutes. Drain onto an absorbent paper and keep aside. Heat ghee in a deep pan, add green cardamoms, peppercorns, cinnamon, bay leaf and sauté. Remove them from the ghee.
To the same ghee add chopped onions, capsicum cubes and cook for three to four minutes. Add chopped green chillies, red chilli powder, coriander powder, garam masala powder, salt, half the chopped coriander leaves and tomato puree. Cook for two to three minutes.
Add fried chicken pieces and cook for some more time. Add cream. Add the boiled rice to the chicken mixture.
Stir to mix well. Cover and cook till both chicken and rice are cooked. Transfer into a serving dish placing the chicken legs on the top. Garnish with the remaining chopped coriander leaves and serve.