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Chettinad Vegetable Biryani / Review of Ramajeyam Seeraga Samba Rice

March 5, 2015 By Priya Shiva 8 Comments

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Samba rice is a rice variety mainly grown in parts of Tamil Nadu and Sri Lanka. Seeraga means cumin seeds and this rice is as small as a cumin seed and that’s how it got its name. It is very popular and specially used to make seeraga samba biryani or Chettinad biryani. I have become so fond of this rice now that planning to use it in place of basmathi rice even for desserts.

 

 

So, today I’m sharing one of the recipes for making chettinad vegetable biryani using this rice. This recipe has been passed on to me by my granny and hope you all will enjoy it. The rice is cooked with freshly grounded masala and coconut milk and you simply can’t resist this aromatic rice dish!!

 

Ingredients for grounded masala:
Cinnamon – 2 inch stick
Cloves   – 4
Green Cardamom – 3
Star anise – 2
Nutmeg – 1/4 teaspoon (grated)
Cumin seeds – 1 teaspoon
Fennel Seeds – 1 teaspoon
Black peppercorns – 1 teaspoon
Dried coriander seeds – 1 tbsp
Method to make Masala:
1) Dry roast all the spices on low flame for 2 minutes.
2) Let it cool down completely and then grind to make a coarse powder and keep
aside.

 

Seeraga Samba Biryani, biryani, rice, glutenfree, recipe

 

Chettinad Vegetable Biryani / Review of Ramajeyam Seeraga Samba Rice
Recipe Type: Rice
Cuisine: Indian
Author: Priya Shiva
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4
Make delicious vegetable biryani with Seeraga Samba Rice!
Ingredients
  • Ramajeyam seeraga samba Rice – 2 cups
  • Coconut milk – 2 cups
  • Water – 1+ 1/2 cup
  • Onion – 2 (medium size)
  • Tomato – 2 (medium size)
  • Ginger garlic paste – 1 teaspoon
  • Green chili – 2
  • Mint leaves – 1/2 cup
  • Coriander leaves – 1/2 cup
  • Bay leaf – 3
  • Mixed vegetables – Carrot, potato, beans, green peas ( peeled and chopped – about 2 cups)
  • Turmeric powder – 1/2 teaspoon
  • Red chili powder – 1 teaspoon
  • Salt to taste
  • Cooking oil – 4 tablespoon
  • Ghee – 2 tablespoon
Instructions
  1. Clean and chop the vegetables and keep aside. Coarse ground mint leaves and coriander leaves.
  2. Clean and soak rice in some water for 30 minutes.
  3. Heat oil and 1 tablespoon of ghee in a frying pan.
  4. Add the bay leaf, green chili, onions, ginger, and garlic and fry till onions turn translucent.
  5. Add grounded coriander and mint leaves and mix it well. Sauté on low flame for a minute.
  6. Add the chopped tomato and fry until it gets mushy.
  7. Now add the chopped vegetable along with turmeric powder, ground Masala powder, red chili powder and salt and mix it well. Remove from the flame and keep it ready.
  8. Drain all the water from the rice and add it in electric rice cooker along with fried vegetable mix.
  9. Add coconut milk and water and gently mix it. Close the electric cooker and let it cook for auto set time.
  10. Open only once the cooker gets auto cut-off.
  11. Garnish with fresh coriander leaves and drizzle a tablespoon of ghee on rice before serving.
3.5.3208

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Filed Under: Biryani and Variety Rice, Product Review Tagged With: biryani, Chettinad Cuisine, gluten-free recipes, Product Review, rice, variety rice, Vegetable

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Comments

  1. Gloria says

    March 5, 2015 at 12:48 pm

    super yummy biryani dear..looks too tempting

    Reply
  2. Veena Theagarajan says

    March 5, 2015 at 2:33 pm

    this looks so amazing.. very flavourful too

    Reply
  3. beena stephen says

    March 5, 2015 at 3:45 pm

    Yummy biriyani

    Reply
  4. Sathya- MyKitchenodyssey says

    March 6, 2015 at 2:26 am

    Rice looks delicious.

    Reply
  5. Hadia says

    March 6, 2015 at 1:13 pm

    Love the blend of flavors of the Biryani, Priya. Looks so good!!

    Reply
  6. Veg Biryani says

    November 28, 2015 at 3:58 am

    “Wow, great blog article.Really thank you!

    Reply
  7. amit bajaj says

    January 18, 2018 at 1:34 pm

    rich look very tasty and amazing

    Reply
    • Priya Shiva says

      January 18, 2018 at 6:02 pm

      thank you!

      Reply

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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