Add chicken to a mixing bowl. Score them if the pieces are too large. Add ginger garlic, red chilli powder, turmeric, salt, garam masala and lemon juice. Marinate the chicken and keep covered aside until you prepare the rest.

To a bowl, add rice and rinse at least thrice. Pour fresh water & soak for at least 30 minutes while you slice and follow the rest of the steps. Later drain the rice to a colander.

Slice and prepare the onions, green chilies, mint and coriander leaves.

To a pressure cooker or pot, pour ghee or oil & heat it on a medium flame. Add all the whole spices & let them sizzle for a minute.

Add the onions and green chilies. Stir fry them on a medium heat for 5 to 6 mins. When they begin to brown, reduce the heat slightly and cook further until they turn deep golden/ brown but not burnt.

Stir in the ginger garlic paste and saute until aromatic, for a minute. Add the mint leaves and marinated chicken. Stir fry on a medium heat for 5 minutes, until the chicken turns pale. (If using chicken breast cut down to 2 to 3 mins).

Meanwhile pour water to another small pot and add salt. Stir and taste test it. It should be slightly salty. Heat this water on another burner.

Add fennel or coriander powder, tomatoes to the chicken and cook until all of the moisture from tomatoes evaporates. It is essential to cook until the raw flavor from tomatoes has gone.

Pour hot salted water to the pot/cooker and bring it to a rolling boil.

Add drained rice and mix gently. Cover partially and bring the water to a rolling boil on a medium high heat (very important step).

Cooking in a Pot or Dutch oven: Cover the pot completely and cook on low to medium-low heat for 7 to 10 mins, until the rice is cooked through & all of the water is absorbed. Let chicken pulao rest for another 10 mins.

Stovetop Pressure Cooker: Cover the pressure cooker & cook on a medium heat until you hear 1 whistle. Let the pressure drop naturally before you open the lid.

Taste test and add more salt if you want and squeeze the lemon juice over the salt to dissolve easily. Garnish chicken pulao with coriander leaves. Use a rice paddle to serve chicken pulao. Onion raita, mint raita or cucumber raita go well with this.

Press SAUTE button. Pour oil to the inner pot of the Instant pot.

Add all the whole spices & saute for 30 to 60 seconds. Then add the onions and chilli. Saute until transparent or golden.

Next add mint & chicken. Saute for 3 to 4 mins until chicken turns pale.

Add fennel or coriander powder & tomatoes. Saute until the tomatoes turn mushy. Ensure the moisture dries up at this stage.

Drain the water from the rice completely and add it to the pot.

Also pour hot water/ stock or coconut milk and add salt. Mix everything well.

Press CANCEL button. Scrape off the bottom of the pot with a spatula to release any bits of spices stuck in there.

Secure the Instant pot with the lid. Position the steam release handle to sealing.

Press the PRESSURE COOK button (high pressure) for 5 mins.

When the IP finishes, it will beep. Allow the pressure to release naturally for 2 to 3 mins.

Then release the rest of the pressure manually with the help of a spoon by moving the steam vent from sealing to venting.

Remove the steel insert and let cool down for a while. Gently fluff up with a fork. Do not stir the chicken pulao a lot when it is too hot.