September 23, 2016

Potato Biryani Using Seeraga Samba Rice

Either its veg or non veg, the love for biryani will never change in me ;) My today's post is also a flavourful and aromatic biryani prepared using freshly ground spices, seeraga samba rice and potatoes. Seeraga samba rice is an easily digestible small grain rice with a lovely fragrance which is also very popular in Tamilnadu style Biryani recipes. The most important thing while preparing biryani is patience in each and every step which will enhance the taste for sure. Before adding the rice, the masala should blend well with the veggies or meat or chicken which gives a delicious result.

Ingredients :

For Masala :

1 inch Cinnamon stick
2 Elachi
2 Cloves
1 Tsp Cumin seeds
1 Tsp Pepper corns

For Biryani :

2 Tbsp Oil
1 Tbsp Ghee
2 Bay leaves
2 Elachi
4 Big Potatoes, cut into big cubes
2 Big Onions, Sliced
1 Big Tomato, Chopped ( or use 2 medium sized )
2 Green chillies, slitted
1 Tbsp Ginger - garlic paste
Handful of Mint leaves
3 Tbsp Curd
1/4 Tsp Turmeric powder
1 Tsp Chilli powder ( Adjust according to taste bud )
1 Tsp Coriander powder
Salt to taste
1 Tsp Lemon juice
1 1/2 Cups Seeraga Samba Rice
3 Cups Water

Method :

Dry roast the given ingredients in "For Masala" and grind into fine powder.
Keep aside.

Heat oil along with ghee in a thick bottomed pan or cooker and add bay leaves followed by elachi and mint leaves.

Add the sliced onions and saute till it turns translucent.

Add green chillies along with ginger garlic paste to the onion mixture and saute till the raw smell goes off.

Add the chopped tomatoes and cook till it gets soft and mushy.

Now add the ground masala powder along with turmeric powder, chilli powder and coriander powder.

Saute for a minute and add curd followed by chopped potatoes.

Mix well and cook till the oil separates from the masala.

Add the measured water along with the required amount of salt and let it boil.

Meanwhile, wash the rice thrice and drain the water completely.

Add rice to the boiling water and simmer the flame.

Cover the pan or cooker using aluminium foil and place an iron pan on top of it.

Cook it for 20 - 25 minutes or till the rice gets cooked.

Once done, add lemon juice and gently mix well without breaking the rice.

Garnish with mint leaves and serve hot.

Serving Options :

Serve hot with any varieties of Raita. 

Note :

In this recipe, since I have not soaked the rice, I have used 1 : 2 ( Rice : Water ) ratio and if you are soaking the rice, then reduce the quantity of water to 1 : 1 3/4.

Seeraga Samba rice can be substituted with basmati or regular rice.
Adjust the quantity of red chilli powder according to taste bud. 


1 comment: