In a large pot, cook chicken legs in the oil until brown on all sides.
Remove chicken legs from the pot and set aside.
Add onions, garlic, ginger, cardamon, and chilli to pot.
Cook down for 7-8 min, stirring all the time.
Add apricots and raisins to pot.
Cook/stir for another 2 minutes.
Add rice, salt and pepper to pot.
Cook/stir for another 2 minutes.
Put chicken back in the pot.
Add coriander to pot.
Add sufficient water so the rice is covered, plus 2 cm more.
Bring to boil.
Cover and simmer for 30 min.
Turn off the heat.
Leave for 5 min.
Transfer chicken and rice to a nice serving dish.
Sprinkle pomegranate seeds above chicken and rice.
Serve immediately.