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. At this point, seal the pot with chapati dough or aluminium foil to prevent steam and heat from going out of the pot.Resembling one of India’s favourite seasonings, cumin, Jeeraga Samba rice stands apart for its aroma and texture. Simmer this until most of the water is absorbed by the rice. Now once the mutton is cooked, add the soaked rice and 6 cups of water (1:2 Rice to Water Ratio in case of Seeraga Samba Rice).ġ0. The gravy would become thick by the time the mutton is cooked.ĩ. Add the mutton pieces and cook for 20 minutes adding 2 Cups of water. Add curd, salt, mint leaves and coriander leaves to the pot. Add Ghee, prepared biryani masala, chilli powder, coriander powder, prepared mutton masala paste in the same order and cook for a couple of minutes.ħ. Add Slit green chilli, lemon juice, ginger paste, garlic paste and cook until the raw smell leaves.Ħ. Fry until the onions turn golden brown.ĥ. In a biryani pot, add the Groundnut oil and Coconut oilĪdd bay leaf, shallots, and onion to the biryani pot. Wash and Soak the Seeraga samba rice for 30 minutesĤ. In a mixer grinder grind all the ingredients mentioned under Mutton Masala with some water into a paste.ģ. Dry Roast and grind the spices under biryani masala and keep aside.Ģ.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |