• First of all, we will roast the chicken. For this, add the oil and the chicken to a pan. Fry it until it turns brown. After that, in the same oil, fry the carrots for 2 minutes, and then try dry grapes for 30 seconds. 
• Soak The Rice: 15 minutes is enough to soak the Sella rice in water.

Prepare The Gravy: 

• Take a separate pan and heat the oil in it, then sauté onions until lightly golden over medium heat.
• Add garlic, ginger paste, and a green chili for spice. Stir and cook over medium heat for 3 minutes.
• After 3 minutes, the onions have turned completely brown. At this stage, remove some of the onions for garnishing later.
• Add the salt and a splash of water. Then I added the roasted chicken and stir for a minute over medium heat.
• Next, toss in all the spices and sugar. Along with that, I'm throwing in tomatoes and potatoes. Add a splash of water to quicken potato cooking, then cover the lid for 8-10 minutes.
• Now, add the rice to the gravy, but extract the moisture from it before adding rice. Here, I'm using four glasses of water for two glasses of rice. And let it simmer for 8 minutes. 
• To steam, I place the pan on a griddle (Tawa), reduce the flame from medium to low, and tightly cover the lid for 12-15 minutes. Garnish with fried carrots and raisins to make kabuli pulao more appealing.