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Chettinad Vegetable Biryani / Review of Ramajeyam Seeraga Samba Rice

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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:
Cook time:
Total time:
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.

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