‘Gondhoraj' in Bengali means the king of smell. It's a type of a lebu / lemon, which is aromatic and it is different in size, shape and taste. The smell is very refreshing and mesmerizing.
It is best had with Korai r Daal and Aloo Posto served with hot steaming rice. Now a days many different dishes are made using Gondhoraj Lebu.
The lemons, lemon leaves and Bhut Jolokia used are from the plant growing in my house.
Here I have made Chicken Bhappa my style with Gondhoraj Lebu and it's leaves. Since I used bhut jolokia, I didn't add green chilli paste as bhut joloki is very spicy.
Ingredients
1 kg Whole Chicken
1 Onion sliced
3 Green Chillies slit
2 Bhut Jolokia sliced lengthwise
5 Gondhoraj Lemon leaves
4 to 6 wedges of Gondhoraj Lime
Some Coriander Leaves for garnishing
Paste of 1 medium size Onion, 1 small piece of Ginger and 5 Garlic
Paste of 2 tbsp Coconut grated and 2 tbsp of Poppy seeds ground with 2 tbsp of Curd
1 tbsp Juice of Gondhoraj Lebu
Salt to taste
1/4 cup + 1 tbsp Mustard Oil
Method
Take a whole chicken, after washing the chicken, wipe the chicken with a paper towel. Poke the chicken with a fork. Apply little salt on the chicken properly and keep it aside for 15 minutes. Now add the Onion - Ginger - Garlic paste. Rub it well on the chicken. Keep it aside for 15 minutes. Add the coconut - Poppy seed paste, lime juice, salt, 1/4 cup of oil, sliced onion, 2 green chillies, some slices of bhut jolokia and lemon wedges. Apply all the ingredients well on the chicken as well as in the inside part of the chicken, let it stand for an hour. Take a pressure cooker, place the chicken and its marinated juices into the pressure cooker. Pour in 1 tbsp of the mustard oil. Place the green chilli and the remaining slices of the bhut jolokia on top of the chicken. Cover the lid of the cooker. Let it cook on a low flame until 5 whistles. Let the pressure release. Garnish it with some coriander leaves. Serve it with hot steaming rice. 
