12/23/2023 0 Comments Jeera samba rice mutton biryani![]() ![]() Required salt and a cup of water, close the lid and wait for Next, add curd and sauté well until the mixture gets glossy appearance.Īdd the mutton keema, sauté well, add half portion of Then add the ginger garlic paste and sauté till the raw smell of theįinely chopped tomato and add some salt so that the tomato will get cookedĮasily and sauté till the tomato gets mashed well.Īdd all the masala powders and sauté till the oil oozes out from the Onion and Green chilli (just break into 2 or 3) and sauté well until the onionīecomes translucent. Items given under “seasoning” one by one and wait until all these splutter to The rice is best complemented with typical Indian curries.Mutton keema well with water, squeeze out the keema & keep aside.Ī pressure cooker, pour the oil and wait till the oil gets heated. Cabbage, beans, peas, carrot, cauliflower and capsicum can be used. *great for those who like harder/chewer rice Steamed/Plain riceīelow are the most common ways of preparing the Jeeraga Samba rice: SEERAGA RICEĪbsolutely perfect and has a nice mouthful bite to chew A special treat is the Dindigul Thalappakatti Mutton Biryani cooked with Jeeraga Samba rice. The fiber content helps the delicacy to get digested without much effort. But what adds to its savoury taste is when it is teamed up with this variant. Though this variant uses more water when cooking, it does not become lumpy.Īll those who relish non-vegetarian cuisines know that the mutton biryani is the king of all biryanis. The colour of the biryani cooked with Jeeraga Samba rice ranges from light brown to dark brown. Calorie Distribution CaloriesĪlthough Jeeraga samba has a distinct taste, it works wonderfully when preparing biryani (especially the ‘Ambur Biryani’). Other benefits include aiding in weight loss and digestion as well as easing in constipation. Further, the goodness’s phytonutrients is said to reduce dangers of breast cancer. Being abundant in fibre, it is believed to help in reducing heart-related problems, minimising plaque buildup and thus improving heart functions. The rice has magnesium content which preserves the bone density. This rice is available in red and brown form too. ‘Mapillai Samba’ is one variant which is rich in healthy nutrients.ĭifferent methods of growing and other characteristics lead to different varieties which vary in length, thickness, stickiness fluffiness and flavour. Close to the heels are areas such as Lalgudi, Kolli Hills, and Kumbakonam and Lalgudi where this rice type is cultivated. Uppiliyapuram is especially reputed for its Jeeraga samba crop. The grain is grown and matured for a longer period as compared to other rice types. It is during this time that Jeeraga Samba rice is cultivated and consumed the most. The months from August to January is known as the samba season. It is short-grained, just about one-third of basmati grain size. The Sri Lankan version is smaller, oval-shaped as compared to its natural grain. ![]() The variant is also grown in other parts of India and Sri Lanka. Being low yielding, it is on the pricey side. Largely produced in Tamil Nadu, the grain has various sub-categories that vary in size and price. The caloric values are high in this variety. It is starchy, has a bit of a corn-like flavour and less fluffy when cooked. The Jeeraga Samba rice is different from the rest of its types because of its texture and taste. More on what makes the rice special… Setting it apart This variant is also considered a healthy eat thanks to its fibre and magnesium content. ![]() The goodness goes by many names such as Seeraga Samba, Jeerasal and Khaima Arisi. Resembling one of India’s favourite seasonings, cumin, Jeeraga Samba rice stands apart for its aroma and texture. ![]()
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