Seeraga samba is an indigenous variety of rice that’s aromatic. The tiny grains known for its distinct flavour absorbing properties are used prevalently in Tamil Nadu for the preparation of pulao, biriyani, and Kheer/payasam. This GI-tagged Grain is loaded with Phytonutrients and is a definite health booster.
The spicy vegetable pulao featured by Foodialogues is a one-pot meal, delicately flavoured using the Instant Buna Masala. Paired with a raita of your choice it’s a wholesome healthy meal for the family.
Ingredients for Spicy Seeraga Samba Vegetable Rice Recipe:
- Seeraga Samba Rice 1 cup washed and soaked in water for 1 hour.
- Cubed vegetables ½ cup
- Onions 1 big sliced
- Cardamom 2 pods
- Cinnamon 1-inch stick
- Cloves 2
- Bay leaf 1
- Cumin seeds/jeera 1 tsp
- Bhuna Masala paste 2 tbsp
- Salt as required
- Ghee/Oil 2 Tsp
Preparation Method for Spicy Seeraga Samba Vegetable Rice:
- Take a pressure cooker, and heat oil/ghee.
- Add cumin and all whole spices.
- Fry till the cumin turns dark brown.
- Add the onions. Sauté till pink. Add the cubed vegetables and after a sauté cook till half done
- Add the bhuna masala and fry for 5 minutes.
- Add the rice and fry for two minutes before you add 2.5 cups of water.
- Check for taste and add the required salt.
- Cover and cook on high for 1 whistle. Lower the flame and simmer for 5 minutes. Switch off the flame and allow it to cool. When the pressure is released open the cooker.
- Gently remove the rice onto a serving dish.
- Drizzle some ghee and garnish with mint and coriander leaves. Serve hot.
