Wash seeraga samba rice very well. Set aside. Soak both the dry red chillies in hot water for 5 mins. Drain and make it into a smooth puree. Set aside.

Now heat oil in a kadai. Add in cinnamon, cloves, cardamom and fry for a min.

Add in 1 tblspn of curd and saute for 30 sec.

Add in a handful of onions and saute till golden.

Add in garlic paste and saute for 2 mins.

Add in coriander leaves and mint leaves. Saute for a min.

Add in ginger paste and saute for 2 mins.

Now add in the chicken and toss well on high heat for 5 to 7 mins till it is golden.

Add in onions and tomatoes. Saute for 3 to 4 mins. They will cook down and leach out some water.

Now add in the dry red chilli paste and mix well.

Add in ½ cup of curd and salt. Mix well. Cover the pot and cook on low heat for 10 mins.

In the mean time, bring lots of water to boil. Add in salt to it and when it boils add in rice. Mix well. Cook it for 7 to 8 mins. When you taste it the rice should have a bite in it. Once it is 80 percent cooked, drain it.

Now the chicken will be cooked.. Add rice to a large pot, add in curry and mix well.

Cover with a tight lid and place the whole thing over a tawa and cook on low heat for 10 to 12 mins.

Turn off the heat and leave it for 15 mins.

Now open the lid and fluff the rice.

Serve with raita.