Cast aside the Seeraga samba rice to drench in water.
In a pan, heat the oil and ghee, then add 2-3 cloves. Fry the sliced onions until soft. It is not necessary to brown the onions.
Add the chopped tomatoes once the onions are gentle. Cook till the tomatoes are smooth and the oil hovers on top.
Make a paste with the biryani masala ingredients. Saute for a minute after adding this to the pan. Saute for yet another minute after appending the turmeric and salt.
Cook the sliced vegetables for 2-5 min. Mix in the coriander and mint leaves. Cook for another moment.
For one cup of rice, add 1.5 cups of water. Bring the water to a boil and set it aside.
Once the water boils, add the rice and take it back to a bring to a simmer. Once the combination starts to boil, encompass the cooker with a lid and cook for 2 whistles on moderate flame. Turn the heat down and enable the stress in the cooker to innately discharge.
The Seeraga samba pulao is done. Serve immediately with raita.