500 gram bone in Chicken, ½ cup Oil, 10 Cloves, 2 tbsp Garlic Paste, thinly Tomatoes, Salt to taste, Dry Red Chillies, thinly Onions, and 1 large stick Cinnamon.
First is to wash seeraga samba rice and soak both the dry red chillies in hot water for 5 mins. Set aside after draining to make it pure.
The next step is to heat oil in a kadai and add the ingredients like cinnamon, cloves, and cardamom. Fry it for 1 minute.
Add in 1 tbsp of curd and saute for 30 sec. Now add onions, garlic paste, coriander leaves, mint leaves, and ginger paste and saute for 2 mins.
The next step is to add chicken on high heat for 5 to 7 mins till it is golden. Now, add onions, tomatoes, and red chilli paste. Mix every item well!
Add in ½ cup of curd and salt. Mix everything properly! You can now cook on low heat for 8-10 minutes. Bring water to boil and add rice and salt.
It's time to cook chicken, so rice in a large pot, add in curry and mix well. Cover with a tight lid and place the whole thing over a tawa and cook.
Leave it for 15 minutes and turn off the heat. You can now open the lid. Your Ambur Biryani is ready!! Serve it with raita.