Add the onions, salt, and pepper to a food processor. Pulse on high.

Marinate the chicken with the pulsed onions by sticking the onions in between the chicken skin and meat.

Add the whole chicken to a pot. Fill the pot with 10 cups of water. Add the cardamom pods and bay leaf.

Bring the chicken to a boil. Turn down the heat to medium and cover. Cook for 1 hour. Flip the chicken halfway. Turn the temperature down to low or simmer. Continue cooking covered for another 30 minutes.

Add 2 cups of rice and 2 cups of chicken broth to the rice cooker or Instant Pot. Add salt to taste and about 1 tablespoon of butter. Cook with the rice cooker or Instant Pot rice cook function. 

If cooking on the stovetop: Bring 2 cups of Calrose rice and 2 cups of chicken broth to a boil. Turn the heat to low and cover. Cook for about 10 minutes covered, or until the rice is tender. Fluff with a fork, remote from heat, and keep covered.

Remove the leaves from the mulukhiya plant. Add the leaves to a large bowl of water and wash thoroughly. Drain the molokhiya leaves.

In a food processor, add the leaves of the mulukhiyah and blend on high until they are finely minced.

Chop the garlic very finely.

In a large nonstick pot, add the butter (or oil) on high heat. Add the minced garlic. Fry until golden brown. Add the ground coriander and mix well. Pour the broth into the pan. Add the minced molokhia. While continuing to stir, bring the mulukhiyah to a boil. The mulukhiyah will rise up, so it needs to be monitored at all times so it doesn't boil over. Once the minced mulukhiyah is no longer clumpy and the color has changed, add more broth if needed. Remove from the heat.

Add salt and pepper to taste.

Serve with rice, lime, and chicken (from making the broth).