I recently received samples of rice from Ramajeyam Premium Rice and loved them. I have switched over to using Parboiled Rice for daily consumption after using Ramajeyam Single boiled rice. I can now vouch for their quality of rice and joining hands with them on promoting their brand.
You can read more about Ramajeyam Premium Rice and place your order at - www.ramajeyamrice.com
One of the most intriguing rice variety was Ramajeyam Seeraga Samba. Samba rice is a rice variety mainly grown in parts of Tamil Nadu and Sri Lanka. Seeraga means cumin seeds and this rice is as small as a cumin seed and that's how it got its name. It is very popular and specially used to make seeraga samba biryani or Chettinad biryani. I have become so fond of this rice now that planning to use it in place of basmathi rice even for desserts.
So, today I'm sharing one of the recipes for making chettinad vegetable biryani using this rice. This recipe has been passed on to me by my granny and hope you all will enjoy it.
Serves - 4
Ingredients for grounded masala:
Cinnamon - 2 inch stick
Cloves - 4
Green Cardamom - 3
Star anise - 2
Nutmeg - 1/4 teaspoon (grated)
Cumin seeds - 1 teaspoon
Fennel Seeds - 1 teaspoon
Black peppercorns - 1 teaspoon
Dried coriander seeds – 1 tbsp
Method to make Masala:
1) Dry roast all the spices on low flame for 2 minutes.
2) Let it cool down completely and then grind to make a coarse powder and keep aside.
Main Preparation:
Ingredients:
Ramajeyam Seeraga Samba - 2 cups
Coconut milk - 2 cups
Water 1+ 1/2 cup
Onion – 2 (medium size)
Tomato – 2 (medium size)
Ginger Garlic paste – 1 teaspoon
Green Chili - 2
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Bay leaf - 3
Mixed vegetables - Carrot, potato, beans, green peas ( peeled and chopped - about 2 cups)
Turmeric powder - 1/2 teaspoon
Red chili powder - 1 teaspoon
Salt to taste
Cooking Oil - 4 tablespoon
Ghee - 2 tablespoon
Method:
1) Wash and chop the vegetables and keep aside. Coarse ground mint leaves and coriander leaves.
2) Wash and soak rice in some water for 30 minutes.
3) Heat oil and 1 tablespoon of ghee in a frying pan.
4) Add the bay leaf, green chili, onions, ginger, and garlic and fry till onions turn translucent.
5) Add grounded coriander and mint leaves and mix it well. Sauté on low flame for a minute.
7) Now add the chopped tomato and fry until it gets mushy.
8) Now add the chopped vegetable along with turmeric powder, ground Masala powder, red chili powder and salt and mix it well. Remove from the flame and keep it ready.
9) Drain all the water from the rice and add it in electric rice cooker along with fried vegetable mix.
10) Add coconut milk and water and gently mix it. Close the electric cooker and let it cook for auto set time.
11) Open only once the cooker gets auto cut-off.
12) Garnish with fresh coriander leaves and drizzle a tablespoon of ghee on rice before serving.