Preparation:

Using Blender:

• Soak 12 dry red chillies +2 Kashmiri chillies with 1 cup hot water for 15 min, Blend it into a smooth paste and keep it aside.
• Finely Chop the Big onions and tomato keep it aside.

Method:

Biriyani masala cooking method:

• Heat a pressure cooker with 4 tbsp of coconut oil, 3 tbsp of ghee, 4 cinnamon, 5 cardamoms,4 cloves, 1-star anise, 2 bay leaves saute it.
• Add chopped onions, 2 green chillies, salt and cook well till onion turns golden brown color. (it is crucial)
• Then, add 2 tbsp of ginger paste sauté well until the raw smell goes away.
• Then add the 1 1/2 tbsp of garlic paste and saute well.
• Add chopped Tomato, Coriander, and mint leaf and saute well.
• Now, Add the chicken pieces, salt and saute well.
• Then, add the Grounded dry chilli paste, mix well, and cook for a few mins.
• Add the half cup curd, ½ lemon juice, mix well.
• Then, add the 1.5 cups of water, Check for salt.
• Close the lid of the pressure cooker and cook it for 1 whistle.

RiceCooking Method:

• Take a separate pan to add 7 cups of water, 1 cinnamon, 2 cloves, 2 cardamoms, 2 tsp of oil, Bring it to boil.
• Once the water gets boiled, Add Seeraga samba rice and cook until the rice gets 80% cooked.
• Turn off the flame, drain the water, spread the rice on a wide plate, let it cool for 5 min

Making Dum for Biriyani:

• Once the pressure released. open the pressure cooker, add the boiled rice, gently using a spoon.
• Spread 2 tbsp of ghee, sprinkle with a few coriander and mint leaves on the top.
• Gently fluff the biriyani and masala together and level it. (do not over fluff the rice may be broken).
• Close the pressure cookware with a lid and place a pan full of hot water(superheat).
• Turn on the flame, cook 5 min in medium flame, 2 min low flame. Then turn off the flame immediately, do not disturb it for 20min.
• After rest time. yummy spicy, delicious Ambur chicken biriyani/Ambur star biriyani is ready to taste.