I wanted to start my Blogging Marathon with a favorite Rice dish that we often make and which the kids like a lot. Still, this was different as it is made with a different rice variety. Normally we make Biryanis or Pulao with Basmati but this time wanted to try with Seeraga Samba Rice, which is very famous in Tamil Nadu for Biryanis.
In a typical nonvegetarian restaurant, the Mutton or chicken biryanis are normally prepared with this rice. Though I don’t remember eating it myself, I know it is very aromatic and heard it is tasty. We wanted to enjoy it by making a Vegetable Biryani using Seeraga Samba Rice. Since this is a One pot meal, makes it easy to pack for the Kid’s Lunch Box.
Hope everybody had a gala time ushering in the New year. We went for a party along with Konda, she really enjoyed the night away by dancing and playing with her friends. Didn’t take the boys as they don’t stay up late, still, they had their fun at home.
The rice was not very spicy. Boys loved it very much and wanted it, again and again, to be prepared. The best part of the feedback was getting from my colleagues who were so taken in by this. One even commented how can a vegetable biryani be so tasty!
If you haven’t tasted a biryani made with Seeraga Samba, then you should try it!
Vegetable Biryani with Seeraga Samba Rice
2 cups Seeraga Samba Rice
4 cups Water
2 medium Onions
1/2 tsp Ginger Garlic Paste
2 medium Tomatoes
1 cup Mixed Vegetables I used Carrot, Beans, Peas
2 long Green Chilies
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
A pinch Turmeric Powder
1/4 cup Mint Leaves finely chopped
Salt to Taste
2 tsp Cooking Oil
2 tsp Ghee
Whole Spices used
2 to 3 nos Cloves
2 inch Cinnamon
1 Bay Leaf
2 no Cardamom
Method to prepare:
Wash and Soak rice for 15 – 20 mins.
In a pressure cooker, heat oil along with ghee, add the whole spices. Stir for a couple of minutes,
then add onion julienne, mint leaves, green chilies. Saute till the onions turn light brown.
Add the ginger garlic paste saute well.
Chop vegetables into small cubes, add these to the pan. Simmer for 5 minutes while you keep sauteing. Add the chopped tomatoes.
Allow the tomatoes to turn soft, then add drained rice, Stir well add the chili powder, coriander powder, turmeric powder. Saute for 5 more minutes.
Then add 4 cups of water, salt. Combine everything well.
Close with the lid and pressure cook for 3 whistles.