Briyani briyani! Who are the true die-hard devotees of the majestic dish called briyani?
This legend dish came and conquered the whole country right? No, I am not out of the topic dude:)
Well, I am a pure heart devotee of briyani too! Briyani has an interesting history behind but now I am going to tell you the rice we can replace in briyani? Am I fooling you?
Nah! Everyone knows that briyani will be probably made up of Basmathi rice. Have you ever wondered whether we can replace the Basmathi rice?
“Basmathi makes briyani” is an illusion. I will definitely tell you the luscious recipe at the end!
I am a Chettinad girl and now I am going to explain a traditional rice variety of our Karaikudi.
Glorious mansion with at least 25 windows made of Burma teak, their victorious trading business across Vietnam, Burma, Malaysia and Srilanka, aromatic kitchens which pulls anyone while crossing it having authentic Chettinad food prepared by traditional chefs, always having welcoming guests at home!
This isn’t the life of youngsters living in lone apartments having securities outside but traditional Chettiar community who is living like this hundred years till now!
And I’m here to tell you one of the secretive but forgotten rice variety called Seeraga samba rice they’ll eat. Let’s jump to the topic now!
Once upon a time, there were about 400000 varieties of rice grown in Tamilnadu itself. Modern farming has seen this number shrink dramatically.
The tiny rice called Seeraga samba gets its name from its resemblance to cumin, which is known as seeragam in Tamilnadu.
The work carried by the seed warriors can be successful only if people adopt this variety of traditional rice in their diet. This Seeraga samba rice requires mollycoddling in the field and is sparing with yield but rewards with fragrance and
There is also evidence that these traditional varieties are capable of withstanding climate vagaries better and have unique nutritive properties. They are one of the most expensive rice grown in South Indian states.
Nature And Taste
When it’s cooked properly, these grains are fluffy and loose. My father told that the aroma of Seeraga samba briyani travelled 1/2 km away along with his neighbourhood and bring all his friends to his home in the next few minutes. Haha!
It absorbs the flavour of the masala instead of lending the dish a strong flavour the way basmathi rice does. Seeraga samba is also known as kaima rice and jeerasal.
According to Praveen Anand, executive chef, The Incontinental Chennai, the rice ability is to abosrv
rbrge quantity of waterr without making it mushy makes it ideal for briyani besides its unique fragrance!
Health Benefits Of Seeraga Samba Rice
- Seeraga Samba rice is a good source of selenium which helps to reduce the risk of developing colon cancers and intestinal cancers.
- It contains phytonutrients to prevent breast cancer and strengthens the cardiovascular system.
- The oil in seeraga Samba rice helps to lower dangerous lipids in our body. The fibre content present in seeraga Samba rice helps to reduce LDL (called bad cholesterol) and increases HDL (good cholesterol).
- The rich fibre content in this traditional rice variety helps to reduce hunger which reduces obesity and eases digestion. It helps alot from suffering from constipation.
- It removes free radicals from colon and intestine.
How to cook Seeraga Samba Briyani?
- For the masala paste
- 1 inch piece ginger
- 7 cloves garlic (you may need more if you use small Indian garlic)
- 10 green chillies
- 1 teaspoon kalpasi
- ½ inch piece cinnamon
- 2 cardamom
- ½ of a star anise
- 2 clove
- 2 small piece mace (jadhi pathiri)
- 500 grams mutton with bone
- 500 ml seeraga samba rice
- 3 tablespoon ghee
- 3 tablespoon peanut oil
- 2 medium onions, sliced
- 1 teaspoon plus ½ teaspoon salt
- 2 tomatoes, chopped
- 5 spring mint leaves, chopped
- 5 spring coriander leaves, chopped
- ½ cup curd
- juice of half a lemon/lime
- Soak the Seeraga samba rice in water and set aside.
- Add two cups of water in a pressure cooker and put the mutton,add a teaspoon of salt and leave out for 20 minutes.
- Grind all the ingredients with little water and for the masala paste.
Making the Briyani
- Take a heavy pan and add the ghee and peanut oil.
- Add in the onions and remaining salt.
- Cook till the onions turns slight golden brown.
- Add in the masala paste and saute for 3 minutes.
- Add in the tomatoes and the mint leaves and coriander leaves. Saute for a few minutes.
- Remove the mutton pieces and add in the mutton cooked water. Measure the water and add it to the pan.
- Put the half cup of curd. Add in the water. *see notes
- Add in juice of half lime juice and the cooked mutton .
- When it boils fine, drain the water from the rice and add it to the pan.
- Cover the pan with a lid and let it cook for the first four minutes on medium flame.
- Open the lid. Mix them once again from the bottom, cover the lid and simmer for 10 minutes on very low flame.
- The rice will be about 80% done. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture.
- After the rest, Enjoy home style seeraga samba Biriyani!
Thus, for every cup of rice used, we need two cups of liquid. I have used two cups of rice today. So I need four cups of liquid. I had one cup of mutton stock. So I added that one cup of mutton stock and three cups of water (1 stock + 3 water = 4 liquid). Please also note that I have not included the curd for measurement.
This recipe is originally taken from Mrs.Suguna Vinodh from kannamacooks.com. Appreciating her for such a enchanting recipe!Mrs.Suguna Vinodh
To conclude, this advanced modernization have turned youngsters innovative yet cancerous, rich yet diabetic, owns a apple iphone yet having a weak cardiac health, owning a 3 BHK villa and having increased risk to develop parkinsonism.
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