Veenas Seeraga Samba Rice 1KG

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CHENNAI: Seeraga samba — this indigenous variety of rice needs no introduction. The word instantly brings memories of the humble delicacy of biryani. Aromatic, tiny, and pricey — the rice has been gaining immense popularity in households and the hotel industry for its distinct flavour-absorbing properties. At Svatma, Seeraga is incorporated in various ways in the menu. From biryani to tamarind rice, options are aplenty. Chef Ayya Durai works deftly with a bowl of fresh seeraga, to which he adds ingredients like mustard seeds, curry leaves, asafoetida, dry chilli and peanuts, whipping up a plate of steaming Tamarind Rice that we devour with haste just as its aroma fills the kitchen. This earthy and rustic Biryani pairs well with some chilled onion Raita or mixed vegetable Raita. You can also serve a dry curry like potato fry by the side. If you are looking for something more indulgent, I recommend our Kerala Egg Curry Method Instant Pot Mushroom Biryani with Jeera Samba Rice Red chili garlic paste

Take a pressure cooker, add oil, ghee. When hot, add star anise, cinnamon, cardamom, cloves, brinji leaves and fennel seeds if adding. Add thinly sliced onion, slit green chillies.Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame. When measured using a standard measuring cup, 1 kg uncooked rice measures 5 cups. By weight, each cup of rice weighs 200 grams. When you make Biryani with 1 kg Jeera Samba rice, this will feed 15 people roughly, assuming you have other dishes. Recipe Notes

Sona masoori is half boiled rice, and hence, it can make your stomach upset or tough to digest the rice. For the rice I have used seeraga samba rice. If you do not have seeraga samba rice, then use basmati rice. Mushrooms can be substituted with mixed veggies. Step by step guide to make the best Seeraga Samba Biryani with mushrooms. Seeraga Samba, a fragrant short grained rice is an undiscovered treasure. This is a popular rice cultivar in Southern India. The preferred choice of rice for Biryani in South, Seeraga Samba has a unique flavor that is quite difficult to dislike. Each grain of seeraga samba is approximately a third of the size of a grain of basmati rice, but don’t be deceived by its size. The moment you lay eyes on it, the delightful aroma of the rice is enough to make your mouth water. Its fragrance not only captivates your senses but also infuses the entire dish when cooked, making it a truly unforgettable culinary experience. Indigenous rice varieties are gaining popularity among the newer generation. Any local variety of rice is said to be rich in vitamin B complex and has a lower glycemic index.Seeraga Samba rice is a good source of selenium which helps to reduce the risk of developing colon cancers and intestinal cancers. First wash and soak rice for minimum 10 mins. Grind ginger, garlic and fennel seeds into a paste. Add very little water if needed to grind. The rice is known to prevent colon cancer and breast cancer, relieve fatigue and help in anti-ageing and good health.

The rice will be about 80% done. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. Dindigul might claim to be Tamil Nadu’s biryani capital, but halfway between Chennai and Bengaluru is Ambur, another town that has acquired a hallowed reputation for its biryani. The Ambur Biryani can trace its origins to the Nawab of Arcot’s kitchens. Quite a few local biryani cooks such as Mukaram believe that it’s their unique dum style of cooking – the korma and the rice are cooked separately before being brought together — that differentiates Ambur biryani. But most legendary local restaurants such as ‘Star Briyani’ swear by their magic ingredient – Seeraga Samba rice. In terms of preparation and flavours Tamil Nadu’s two most iconic biryanis are worlds apart but there’s one common thread – Seeraga Samba. Open the lid. Mix them once again from the bottom, cover the lid and simmer for 10 minutes on very low flame. The major reason behind the usage of seeraga samba rice with Biriyani is because of the presence of ß-Sitosterol which helps in pulling out the cholesterol with them. This ß-Sitosterol inhibits the cholesterol absorption and flushes out of the body. Biryani with seeraga samba at the iconic Ponram Restaurant in Dindigul. For many in Tamil Nadu, there is no biryani without seeraga samba. Photograph: Ponram Restaurant/FacebookMix well and cook for 2 mins until the RAW SMELL GOES AWAY. Next, add the finely chopped onions and mix well. Add salt and red chili powder. Stir to combine. Cook till onions are pink and soft. Essential Indian Spices – A Comprehensive Guide explaining the basics of Indian Spices which are Important for cooking Indian Foods.

In a heavy bottomed pan, heat 2 teaspoon oil and 1 teaspoon ghee. Add whole spices – cloves, cardamoms, cinnamon, dried bay leaf. Let them fry for a few secs. There is also evidence that these traditional varieties are capable of withstanding climate vagaries better and have unique nutritive properties. They are one of the most expensive rice grown in South Indian states. The rice takes its name from seeragam (cumin seeds) because of its physical resemblance, both being small and ovular; samba refers to the season (typically August to January) when the rice is grown. What brought us to Svatma is a bowl of rice. A bowl so unique, it found a place in the Slow Food International’s Ark of Taste, an online catalogue of over 5,500 foods facing extinction, during the Food For Change campaign organised in association with Relais & Châteaux. At Svatma, Seeraga is incorporated into the menu in various forms

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Since this rice variety is partially boiled in the husk, it is cooked faster compared to Raw Rice (Pacharisi in Tamil). Seeraga samba is a wonderful alternative to your polished rice any day,” suggests R Pitchiah, clinical nutritionist, Fortis Malar Hospital. He walks us through the nutritional benefits of this rice variety.