Arab rice

A rice dish flavored with spices and chicken pieces coming all the way from Arabia to celebrate Ramadan.

Ingredients
500gm biriyani rice
500gm chicken, cut to big pieces
500gm onion, chopped fine
1 tbsp cumin seeds, roasted and ground
1 tsp garam masala powder
½ tsp turmeric powder 
2 tbsp black pepper powder
Oil, as required
¼ cup ghee
4 glasses boiled water
Lemon juice of one lemon
Salt as required

Preparation
Wash the rice, drain and keep aside
Make slashes on the chicken pieces and marinate with a mixture made of onion, cumin seeds, garam masala, turmeric powder, black pepper powder and salt for half an hour
Now heat a little oil in a pressure cooker and add the chicken along with the marinade. Cover the cooker and cook on low fire for a whistle. Keep aside
Heat ¼ cup each of oil and ghee together in a thick-bottomed vessel and stir fry the rice
Pour the boiled water adding lemon juice and salt and stirring all the while. Continue to cook till all the water is absorbed
Scoop out the chicken pieces gently from the pressure cooker, leaving behind the masala and deep fry in another pan. Keep aside
Combine the masala with the rice and place the fried chicken pieces over the rice
Cover the vessel tightly and cook for 10 minutes over low flame
Uncover and transfer the rice to a plate. Arrange the chicken pieces on top
Serve it steaming hot