![]() Rinsing and soaking prevents the rice from clumping, but also removes nutrients and some of the taste.Omit this step, if you prefer. Rinse 1 cup seeraga samba rice in a fine strainer and allow the rice to soak in a pot of water for 15 to 20 minutes. This rice absorbs the flavour of masala just like when cooked properly these rice grains are fluffy and loose. People in South India mostly prepare biriyani using this rice. ![]() It takes longer to grow this variety as compared to other varieties of rice. This rice is grown in Samba Season (August to January) in Tamil Nadu. They are typically 0.180 inch long and 0.085 inch wide (4.6 x 2.0 mm).Ī traditional variety of rice ideal for Biriyani and other fried dishes, it gives a great flavour while cooked, a fine easily digestible iron rich aromatic variety of South India. Open the lid.An alternative rice to Basmati especially in Southern India, it is named after Seeragam (Jeera,Cumin)īecause the tiny grains are thought to resemble cumin seed. Notes: Seeraga Samba Rice- Something which Should Not Be, Cover the pan with a lid and let it cook for the first four minutes on medium flame. After 5 minutes, it will be easy to fluff properly.Once done, open the cooker, carefully turn the biryani once or twice. The cooking time should not exceed 12 mins.Pressure cook for 2 whistles in medium flame.Add 3 & 1/2 cup water, required salt and bring to boil.Drain water from rice and add it to the vegetables.Cook for 2 minutes covered in medium flame. Fry for a minute or until the oil floats on top.Add finely chopped tomatoes, chopped mint coriander leaves, red chilli, garam masala, biryani, turmeric powders, along with little salt. ![]()
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