When we talk about the seeraga samba rice of course the recipe is inevitably the biryani. The rice gets its name seeragam (cumin seeds) because its thin, tiny, aromatic and samba means the Tamil season ( august to January) when it is cultivated. Indigenous rice varieties are gaining popularity these days. And the rice I have used here is grown from my farm exclusively. I have used the semi-polished variety since they retain many essential vitamins, fibers and has lower glycemic index.
Ingredients
- seeraga samba rice – 1 cup
- paneer – 200 gms
- ghee – 5 tsp
- onion – 1 large
- tomato – 1 medium size
- green chilli – 1
- garlic cloves – 6
- ginger – 1 inch
- mint and corriander leaves – 1 fist full
- cashews – 1 tbsp
- peas – 1 tbsp
Masala varieties
- chilli powder – 1 tsp
- coriander powder – 1 tsp
- turmeric powder – 1/4 tsp
- rock salt – 1 tsp
- bay leaf – 1
- cinnamon stick – 1 inch
- cloves – 2
- fennel seeds – 1/4 tsp
- star anise – 1
- mace – 1
- black stone flower – 1
Procedure
Clean and soak the seeraga samba rice in water for 30 mins. Since I have used the semi polished variety it may look light brown in colour.
Chop all the vegetable. Slice the onion and tomato into thin pieces, slit the green chilli, chop the mint coriander leaves and mash the ginger and garlic.
Dice the paneer into cubes. In a kadai add a little ghee and sauté the paneer till you get a nice golden brown colour.
Keep a pressure cooker in medium flame and add 4 tsp of ghee. Add all the spices ( bay leaf, cinnamon, cloves, star anise, fennel seeds, mace and black stone flower). Gently fry for 1 min and add the onions and ginger garlic paste. Add 1 tsp rock salt to cook the onions till you get the golden brown colour. Stir occasionally since the ginger garlic paste may stick to the vessel.
Add tomatoes and close the lid gently. Cook till the tomatoes turn soft and mushy. Then at this stage add cashews and peas if required. Add the chilli powder, coriander powder and turmeric powder and give a quick mix.
Add the fried paneer and gently mix. Add the mint coriander leaves.
Now add the soaked rice and 2 cups of water. Cook for 4 whistles in medium flame.
The aromatic paneer biryani goes well with cucumber onion raita.
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The Sprouts 