Soak 12 dry red chilies +2 Kashmiri chilies with 1 cup hot water for 15 min, Blend it into a smooth paste and keep it asid
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 chilies, 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 chili 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.
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
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. (This is Crucial)
After rest time. yummy spicy, delicious Ambur Arcot Nawab Chicken Briyani / Ambur Hasin Baig Star Briyani-Chicken/Ambur Vaniyampadi Chicken Briyanibiriyani is ready to taste.