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Seeraga Samba Rice Biryani Recipe

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Seeraga samba chicken biryani recipe chicken biryani using seeraga samba rice
Seeraga samba chicken biryani recipe chicken biryani using seeraga samba rice from www.recipehub.in

Description

Seeraga samba rice biryani is a delicious South Indian dish made with fragrant seeraga samba rice, spices, and vegetables or meat. This biryani is a popular dish in Tamil Nadu and is known for its unique taste and aroma. The dish is prepared by layering the rice and the meat or vegetables with spices, herbs, and other ingredients. It is then cooked on low heat to allow the flavors to blend together and create a delicious, flavorful dish.

Prep Time

The total prep time for seeraga samba rice biryani is approximately 30-40 minutes. This includes washing and soaking the rice, chopping the vegetables and meat, and preparing the spices and other ingredients.

Cook Time

The cook time for seeraga samba rice biryani is approximately 45-50 minutes. This includes cooking the rice and the meat or vegetables separately, layering them together, and cooking on low heat until the flavors blend together.

Ingredients

For the biryani:
  • 2 cups seeraga samba rice
  • 500 grams chicken/mutton or mixed vegetables
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 2 tbsp ginger-garlic paste
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tbsp biryani masala powder
  • 2 tbsp yogurt
  • 2 tbsp ghee
  • 2 tbsp oil
  • Salt to taste
For the garnish:
  • 2 tbsp chopped coriander leaves
  • 2 tbsp fried onions
  • 1 tbsp ghee

Equipment

  • Large pot
  • Medium pot
  • Large spoon
  • Small pan
  • Grinder or mortar and pestle
  • Bowl

Method

  1. Wash the rice in cold water and soak it for 30 minutes. Drain the water and keep the rice aside.
  2. In a large pot, heat 1 tbsp oil and 1 tbsp ghee. Add the chopped onions and saute until they turn translucent.
  3. Add the ginger-garlic paste and saute for 1-2 minutes.
  4. Add the chopped tomatoes and saute until they turn mushy.
  5. Add the red chilli powder, coriander powder, biryani masala powder, and salt. Mix well.
  6. Add the chicken or mutton and saute for 5-6 minutes, until the meat is cooked through.
  7. If using vegetables, add them now and saute for 2-3 minutes.
  8. Add the yogurt and mix well.
  9. In a medium pot, boil 4 cups of water. Add the soaked rice and cook until the rice is 80% done.
  10. Layer the rice and the meat or vegetables in the large pot. Cover with a tight-fitting lid and cook on low heat for 15-20 minutes.
  11. In a small pan, heat 1 tbsp ghee. Add the chopped coriander leaves and fry for 1-2 minutes.
  12. Garnish the biryani with fried onions and fried coriander leaves. Serve hot.

Notes

  • You can substitute chicken or mutton with any meat of your choice.
  • If you are a vegetarian, you can substitute the meat with mixed vegetables.
  • You can adjust the spice levels according to your taste.
  • Make sure to use a tight-fitting lid to cook the biryani on low heat.

Nutrition Info

  • Calories: 469
  • Protein: 28g
  • Carbohydrates: 63g
  • Fat: 10g
  • Sodium: 830mg

Recipe Tips

  • Soak the rice for at least 30 minutes to ensure even cooking.
  • Use good quality seeraga samba rice for the best flavor.
  • Make sure to saute the onions and spices well to create a flavorful base for the biryani.
  • Use a tight-fitting lid to cook the biryani on low heat to ensure even cooking and flavor blending.
  • Garnish the biryani with fried onions and coriander leaves to add extra flavor and texture.

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