1.Seeraga samba biryani
Ingredients
- Seeraga samba rice – 1 cup (200g)
- Carrot (small) – 2nos
- Beans – 10nos
- Capsicum – 2nos
- Garlic – 10 cloves
- Green chili – 2nos
- Ghee – 2 tsp
- Cinnamon – small piece
- Cardamom – 2nos
- Cloves – 2nos
Method of preparation
- Wash and Soak seeraga samba rice for 30 mins and filter the rice.
- Saute carrots, beans, capsicum, green chili and a pinch of salt with little bit of oil.
- Heat ghee in a pressure cooker. Saute cinnamon, cardamom, cloves and garlic.
- Add rice with 2 tumbler of water
- Pressure cook in low flame.
- Remove and fluff the rice.
- Seeraga samba rice is ready!
- Serve with coriander mixed onion tomato raitha.
(SOURCE: Translated from Sempulam recipe)
2.Seeraga samba paal paayasam
Ingredients
- Seeraga samba rice – 1/2 cup (100g)
- Jaggery – 1/4 cup or ½ cup (50 or 100g) (can change according to your sweet taste)
- Milk – 2 cups (400ml)
- Cardamom powder or saffron (can choose any flavor)
- Melted ghee – ¼ tsp
- Roasted cashew nuts- 10 to 15 nos
Method of preparation
- Heat 1/4 tsp of ghee in a pressure cooker, roast seeraga samba rice until they are slightly golden color.
- Roast till raw smell goes off.
- Let it cool completely and grind it to a slightly coarse powder, set it aside.
- In the same cooker, add 2 cups of milk and bring it to boil.
- Add roasted and coarsely ground rice, cover with lid and whistle, pressure cook it over low flame for about 20 to 25 mins or until 1 or 2 whistles. Allow it to cool.
- Add remaining milk, sugar and cardamom powder, mix well and cook for 5 to 10 mins. Finally roast cashew nuts in ghee and add it to the payasam.
Note: In case of using saffron – in a small quantity of hot milk, add a pinch of saffron and then mix it well. And then add to the boiling milk. Tasty seeraga samba payasam is ready!!!
(SOURCE: Translated from Sempulam recipe)
3.Seeraga samba Nei appam
Ingredients
- Seeraga samba arisi- 1/2 Kg (500g)
- Jaggery – 1/4 kg (250g)
- Water-1/2 cup (100ml)
- Cardamom powder-1gm
- Grated coconut – 5 tbsp
- Almonds, cashews -10 to 15nos or as per requirement
- Ghee – 2 tbsp
- Baking soda with 1/4 tsp
Method
Let the Seeraga samba rice to soak in water for 3 hours. Fry in a mixer until thick. Boil jaggery after dissolving it in water. Mix the powdered dough with the boiled jaggery water. Fry the grated coconut in a little ghee until golden brown. Finely chop the almonds and cashews and fry them in ghee. Mix grated coconut, roasted almonds, cashews and cardamom powder with flour. Add 1/4 teaspoon of baking soda to it. Pour 1/4 teaspoon of ghee or oil into the cavity of the non-stick paniyaram pan. Delicious Seeraga samba ghee appam is ready.
4.Seeraga Samba Pulav
Ingredients
- Seeraga Samba Rice- 1 cup (200g)
- Beans – 100 g
- Carrot-100 gm
- Yam-50 g
- Peas -100 g
- Onions – 100 g
- Green chillies – 2nos
- Ginger- 1 piece
- Chilli powder – 1 tbsp
- Garam masala powder – 1 tsp
- Ghee / oil-2 tbsp
- Cinnamon- 1 piece
- Turmeric powder – 1/4 tsp
- Cardamom- 2nos
- Salt- 3/4 tsp
- Clove – 3nos
- Water – 1 1/2 cups
Method
Fry the cinnamon, cloves and cardamom in oil. Then saute onion, add green chillies, ginger and other vegetables. Mix turmeric powder, Garam Masala, Chilli powder, salt and saute. Add washed Seeraga samba rice and mix and add water. Cook till the cooker gives 3 whistles and switch off. Delicious Seeraga samba pulav is ready.
5.Mushroom Seeraga samba biryani
Ingredients
- Seeraga samba rice-1 cup
- Mushroom-12 nos
- Onion-2 no
- Tomato-2 no
- Greenchilli-1 no
- Mint- a few
- Coriander-a few
- Oil-2 tablespoon
- Salt-1/4 tsp
- Curd-2 tbsp
For grinding
- Pepper-1 tsp
- Chilli powder-1/2 tsp
- Coriander powder-1/2 tsp
- Turmeric powder-1/4 tsp
- Ginger garlic paste-2 tsp
- Cardamom, clove, cinnamon-1 no each
Method
Wash the rice and soak it for 30 mins. Then wash and chop the mushroom, onion and tomato and keep aside. Then grind all the ingredients given under ‘for grinding’ and keep aside. Heat oil in a cooker and to it add the chopped onions, chilli, salt and then add the the ground mixture, tomato, coriander, mint leaves and sauté till the raw flavour disappears. Then add curd and boiled water (1 and half cup) to this mixture. Then add mushroom and salt and once the water has boiled, add the rice, close the lid of the pressure cooker and allow it to cook for 2 whistles in medium heat and then turn off the flame. After the pressure gets released open the cooker and mix gently. Tasty Briyani is ready to be served.
[Source- Unnavum Nalamum by Revathi Shanmugam and Shiney Surendran. (Kannadasan Publishing House, Chennai)