Take clean blender and add the following ingredients to it and blend to a smooth paste - Ginger, garlic, green chillies, cinnamon stick, cloves, cardamom, stone flower, nutmeg, mace, 1/2 onion, coriander and mint leaves.
Transfer the ground paste to a bowl and use the same blender to blend the remainder onion (1 and 1/2 onions).
Wash and soak the seeraga samba rice a few times and soak in 3.75 cups for 30 minutes.
Heat a pressure pan, add oil and ghee once hot add the ground ginger garlic and spices paste. Sautee in the oil for a good 2-3 minutes until the masalas cook off in the oil.
Next add in the ground onion paste. Cook for 5 -10 minutes until the onions are cooked well and is slightly browned.
Add in the spice powders, red chilli powder, corriander powder, turmeric powder, cumin powder, fennel seed powder, pepper powder, salt and yoghurt and cook until the oils are separated.
Add the the cleaned chicken pieces and fold it into the prepared masala paste. Cover and cook for about 20-25 minutes, until the chicken is 90 percent cooked and oil is separated. Stir in between to avoid burning.
Measure and add water about 3.75 cups (use the water in which the seepage samba rice was soaked), check salt, add in lime/ lemon juice and cover and bring to a boil.
Add the soaked seeraga samba rice cover and pressure cook for 1 whistle on medium flame and then keep flame on low to medium and simmer for 20 minutes.
Turn off the flame after 20 minutes and open the pressure cooker once pressure is released fully.
Genly fluff it using a ladle without breaking rice or chicken, serve with raita and boiled egg.