Seeraga Samba rice is an aromatic long-duration rice crop native to Tamil Nadu. It takes its title from its similarity to seeragam/jeera/cumin seeds. The crop that is grown during Samba Season, which is why the name "Seeraga Samba."
Seeraga Samba Rice is also now usually referred to as Biriyani Rice. Most of us are likely unaware of its health advantages and variants. This simple traditional rice option provides far more than quality and aroma.
Benefits of Seeraga Samba Rice:
- The greater amino acid profile is related to a lower glycemic index, making it more suitable for usage by diabetes patients too though.
- Rice has the chance to enhance circulation and regulate the desire to eat.
- The antioxidant properties in this seeraga samba can assist the brain to operate better.
- Rice is shown to help avoid colon and breast cancer, ease pain fatigue, and assist in anti-aging and general health.
- Such potential benefits are only accessible when you choose unrefined seeraga samba rice. Avoid the pure white variants, that have lost the whole of their kindness.
Recipe of Seeraga Samba Mutton Biryani:
Course: Main
Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Soaking time: 20 minutes
Total Time: 1 hour 5 minutes
Ingredients:
To Make the Masala Paste:
- 1-inch ginger piece
- 7 garlic cloves
- ten green chilies
- kalpasi 1 teaspoon
- 1/2 inch cinnamon stick
- 2 cardamom pods
- half a star anise
- two cloves
- 2 bits of mace
Other Ingredients:
- 500 g boned mutton
- 500 g seeraga samba rice
- 3 tbsp ghee
- 3 tbsp peanut oil
- 2 medium onions chopped
- 1½ tsp salt
- 2 tomatoes finely chopped
- 5 mint leaves chopped
- 5 coriander leaves chopped
- ½ cup curd
- juice of half a lemon
Method:
- Drench the seeraga samba rice for up to 30 minutes. Put aside. Once you start cooking the rice, immerse it.
- In a pressure cooker, cook the goat meat for twenty minutes with 2 cups of water and a dash of salt.
- With just a little water, crush all of the additives for the masala paste. Meld into a smooth paste.
- Put the ghee and groundnut oil in a hard pan.
- Combine the chopped onion and the leftover salt in a bowl and mix.
- Braise till the onions are golden brown and caramelised.
- Stir fry for 3-4 minutes with the masala paste.
- Incorporate the tomatoes and herbs. Saute for a few minutes, and stir to combine.
- Detach the meat pieces and add the boiled goat meat water. Add the stock to the pan after evaluating it.
- Combine in ½ a cup curd. Once adding the yoghurt to the pan, stir it extensively to thwart lumps from formulating. Drizzle in the water.
- Add half a fresh lemon juice and the boiled goat meat with bone.
- Once it begins to boil, deplete the rice and add it to the pan.
- Wrap the pan with a lid and prepare food on a moderate flame for the first four minutes.
- Remove the cap. Gently stir from the bottom once again, after which swap the cap and medium heat for 10 min on very low heat.
- The rice would be approximately half cooked. Turn the heat down and wrap the pan with a lid. For the next 20 minutes, please need not interrupt. The rice will grow and soak up all of the excess water which has been left out.
- Relish Seeraga Samba Mutton Biryani with Raita after the rest.
