• Wash and soak the seeraga samba rice in water for 10 minutes. Later, filter the rice and keep it aside.
• Wash and clean the chicken thoroughly.
• Heat oil in a pressure cooker on medium flame and add Cardamom, Cloves, mace, black stone flower, Star anise, kapok bud, and bay leaf.
• Now, add green chilies. Saute for few seconds.
• Next, add onion and cook till it becomes translucent and slightly golden.
• Now add 1 medium tomato and mix well with the onion. Then saute until tomatoes are mashed. At this stage add 1/2 tsp salt(adjust according to your taste) and mix well.
• Next, add 1/4 cup coriander leaves and 1/4 cup mint leaves. Saute well for a minute.
• Then add the marinated chicken and mix well. Close and cook the chicken. Wait until oil separates from then masala.
• Once the oil separates, mix everything well and add 2 cups of water.
• Again, close and cook. Bring the water mixture along with the chicken to boil.
• Open the lid and mix well after the water starts boiling.
• At this point, add 1 1/4 cup of soaked and filtered seeraga samba rice.
• Mix well and close the lid of the pressure cooker and cook for 2 whistles in medium flame.
• After 2 whistles, switch off the flame and open the lid once the pressure is completely released.
• Fluff the rice from the corners of the cooker and add 2 tbsp of butter.
• Close and let it rest for 5 min.
• After 5 min, open the lid to serve hot and tasty seeraga samba chicken biryani
• Serve seeraga samba chicken biryani hot with raita

Chicken Marination

• In a bowl, add 350 grams of chicken.
• Next add, 1 1/2 tbsp of ginger garlic paste, curd 150 grams, lemon juice 1 tbsp, red chili powder 1 tsp, turmeric 1/4 tsp, garam masala 1 tsp, butter 1/2 tbsp, and 1 tsp salt.
• Mix it all well and marinate for 30 to 60 minutes.