Chicken Biryani for lunch at home

 Chicken biryani
Whole chicken 1(2 - 21/2 lbs.), cut into desirable pieces, lemon juice 1 tbsp., pepper powder 1 tsp.,
turmeric powder 1/4 tsp., coriander powder 2 tsp., ginger garlic paste 1 tbsp., salt to taste,
Marinate the chicken with the ingredients and refrigerate over night.

Basmati rice 4 cups, black pepper 1/2 tsp., nutmeg 2 inch, mace a little, cloves 5, cardamom 2,
star anise 1, fennel seed 1 tsp. onion 2, garlic clove 2, both thinly sliced, cilantro paste 1 tbsp.,
tomato 2, chopped, chicken biryani masala 1 tbsp., curry leaf 1 sprig, green chilly 3, silted,
coconut oil 1 tbsp., salt to taste and chopped cilantro to garnish.
In a pressure cooker heat oil, drop in whole spices, when aroma spreads, add onion, garlic, sauté
till tender, add tomato, cilantro paste, stir till cooked, add salt , biryani masala, stir for a minute,
add chicken, combine well, allow to be in low flame till raw colour changes, add washed and drained
rice along with 7 cups water. Mix well, add salt and pressure cook for a whistle. Allow to cool. Transfer into a serving bowl and garnish with chopped cilantro.

Serve with a thin chicken curry, cucumber yogurt salad, mango pickle and papadum.