Heat oil in a pressure pan, on a medium flame and add all the whole spices (peppercorn, cumin, cardamom, cinnamon, bay leaf, star anise, mace) and stir fry for a few seconds.

Now add the finely sliced onions and saute the onions until they are soft and translucent.

Lower the flame and add the ginger garlic paste and saute until the mixture turns golden brown.

Add the finely chopped tomato  and continue to saute  until the chopped tomato bits  loose their shape and turn soft.

Now, still on a low flame add the red chili powder and the coriander powder (take care not to burn the powders. If required, sprinkle some water) and saute the mixture until the oil bubbles appear on top of the mixture.

Add the rice, cooked chickpeas and salt and stir fry for a minute or until the rice grains separate.

Add the water and pressure cook the biryani for 3 whistles or as per the individual patterns of ones whimsical pressure cooker! Remove from flame. Cool.

Serve with your choice of raita.

Note 1: You can use canned  chickpeas

Note 2: I have used Byadige chili powder.  Byadige chili is grown in Karnataka  and has a fiery red colour but is very low in heat and is less spicy. Alternatively you can use Kashmiri red chili powder, this is very similar to Byadige chili powder.