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.

Relish Seeraga Samba Mutton Biryani with Raita after the rest.Resembling one of India’s favourite seasonings, cumin, Jeeraga Samba rice stands apart for its aroma and texture.

The rice will grow and soak up all of the excess water which has been left out. For the next 20 minutes, please need not interrupt.

Turn the heat down and wrap the pan with a lid. The rice would be approximately half cooked.Gently stir from the bottom once again, after which swap the cap and medium heat for 10 min on very low heat. Wrap the pan with a lid and prepare food on a moderate flame for the first four minutes.

Once it begins to boil, deplete the rice and add it to the pan.Add half a fresh lemon juice and the boiled goat meat with bone.Once adding the yoghurt to the pan, stir it extensively to thwart lumps from formulating. Add the stock to the pan after evaluating it.

Detach the meat pieces and add the boiled goat meat water.Saute for a few minutes, and stir to combine. Stir fry for 3-4 minutes with the masala paste.Braise till the onions are golden brown and caramelised.Combine the chopped onion and the leftover salt in a bowl and mix.Put the ghee and groundnut oil in a hard pan.With just a little water, crush all of the additives for the masala paste.In a pressure cooker, cook the goat meat for twenty minutes with 2 cups of water and a dash of salt.Once you start cooking the rice, immerse it. Drench the seeraga samba rice for up to 30 minutes.

Other name for seeraga samba rice