Cooking jeera samba rice7/26/2023 Turn off the heat, and let the biryani rest for 5 minutes.įluff up the rice gently with a fork, garnish with fresh coriander leaves, and serve hot with raita and papad. Heat oil or ghee in a large pot or deep pan over medium heat.Īdd the bay leaf, cinnamon stick, cloves, and cardamom pods, and fry for a few seconds until fragrant.Īdd the sliced onions and green chili, and fry until the onions are translucent.Īdd the ginger-garlic paste and mixed vegetables, and fry for a few minutes.Īdd the yogurt, turmeric powder, red chili powder, coriander powder, garam masala powder, and salt, and mix well.Īdd the soaked Seeraga Samba rice and water, and mix gently.īring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-20 minutes, or until the rice is cooked and all the water is absorbed. Here is a simple recipe for making Seeraga Samba Rice Biryani:ġ cup Seeraga Samba rice, washed and soaked for 30 minutesġ/2 cup mixed vegetables (carrots, peas, beans, etc.) It is said to be rich in fiber, vitamins, and minerals, and may help with digestion, weight management, and overall health. In addition to its culinary uses, Seeraga Samba Rice is also believed to have several health benefits. The rice is usually soaked for a few hours before cooking to ensure that it cooks evenly and absorbs the flavors of the spices and other ingredients. Medium sized rice/gobind bhog/ Jeera Samba 3 cups Oil 2tbsp Lemon juice 1 lemon Dry Red chillies 3 big (broken in halves) Mustard seeds 1 tsp. ![]() It is also a popular choice for making sweet dishes like payasam and kesari. Seeraga Samba Rice is often used to make biryani, pulao, and other rice-based dishes. ![]() ![]() The grains are short and thick, and when cooked, they become fluffy and slightly sticky. It is a small, aromatic rice variety that is known for its unique flavor and fragrance. Seeraga Samba Rice is a popular type of rice commonly used in South Indian cuisine, particularly in the Tamil Nadu region.
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