![]() It absorbs the flavour of the masala instead of lending the dish a strong flavour the way basmathi rice does. My father told that the aroma of Seeraga samba briyani travelled 1/2 km away along with his neighbourhood and bring all his friends to his home in the next few minutes. When it’s cooked properly, these grains are fluffy and loose. They are one of the most expensive rice grown in South Indian states. There is also evidence that these traditional varieties are capable of withstanding climate vagaries better and have unique nutritive properties. This Seeraga samba rice requires mollycoddling in the field and is sparing with yield but rewards with fragrance and The work carried by the seed warriors can be successful only if people adopt this variety of traditional rice in their diet. The tiny rice called Seeraga samba gets its name from its resemblance to cumin, which is known as seeragam in Tamilnadu. ![]() Modern farming has seen this number shrink dramatically. Once upon a time, there were about 400000 varieties of rice grown in Tamilnadu itself. This isn’t the life of youngsters living in lone apartments having securities outside but traditional Chettiar community who is living like this hundred years till now!Īnd I’m here to tell you one of the secretive but forgotten rice variety called Seeraga samba rice they’ll eat. Glorious mansion with at least 25 windows made of Burma teak, their victorious trading business across Vietnam, Burma, Malaysia and Srilanka, aromatic kitchens which pulls anyone while crossing it having authentic Chettinad food prepared by traditional chefs, always having welcoming guests at home! I am a Chettinad girl and now I am going to explain a traditional rice variety of our Karaikudi. I will definitely tell you the luscious recipe at the end! Have you ever wondered whether we can replace the Basmathi rice? Nah! Everyone knows that briyani will be probably made up of Basmathi rice. Well, I am a pure heart devotee of briyani too! Briyani has an interesting history behind but now I am going to tell you the rice we can replace in briyani? Am I fooling you? This legend dish came and conquered the whole country right? No, I am not out of the topic dude:) One of the best mystery books in recent times.Briyani briyani! Who are the true die-hard devotees of the majestic dish called briyani? Alternately if using the cooked rice, add the peas saute till for 3-4 minutes then the rice, add it to the pot mix well, add a dab of ghee on top and set in a preheated 350F oven and cook for 10 minutes, take out mix and cook for 5 more minutes and remove from oven. Now add the required amount of water and let it come to a boil, now set the heat to just below medium and wait for the rice to cook to about 3/4th of the way, mix add a dab of gheeĩ.Close the lid and put the weight on and cook for about 8 minutes and switch off the heatħb. Add the peas followed by the rice and mix well with the spices (proceed to step 7b if using cooked rice)Ĩ. Add the chopped tomatoes and saute and let everything cool till the tomato turns mushy.ħ. Now add the chicken, salt and saute for about 3-4 minutesĦ. Add the powders if using follwed by the mint and coriander leaves and saute till they wiltĥ. Add the garlic ginger and saute till raw smell goesĤ. ![]() Add the onions and saute till translucent.ģ. If not using pressure cooker set the rice to cook in a separate pot and let it cook about 3/4 and set a heavy bottomed pan and follow step 1Ģ. Heat oil + ghee in a pressure cooker and when hot add all the whole spices and when they turn color add the green chilies saute for a minuteġa. Whole Spices - bay leaf, star anise, 3-4 cloves a small piece of cinnamon, fennel seeds and curry leavesġ1. 10 garlic cloves and 2 inch piece of ginger chopped fine in a food processorĨ. 1 1/2 Raw Seeraga Samba rice clenaed and soaked for atleast 1/2 hour (Rice:Water 1: 2 1/2)ĥ. 1 lb Chicken preferably with bones cut into piecesĢ.
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