1 whole chicken cut up into four pieces. You may use only breast meat.
1 small onion or 100g cut cubes. You may add some MAGGI cubes if you like
1 tablespoon cardamom
Optional for garnish:
1 tablespoon parsley
Cook for 50 minutes, or until chicken is falling off of the bones.
Remove meat pieces from bones and set aside.
Reserve the chicken stock.
Combine the yogurt with garlic and lemon juice and pour over the rice, then place the chicken meat pieces over the yogurt.