Seeraga Samba Biryani

Preparation:

• Rinse 1 cup of Seeraga Samba Rice thoroughly under cold water. Soak the rice for about 10–15 minutes to help it cook evenly and retain its aromatic fragrance.
• Chop the mixed vegetables (carrot, beans, potato, peas) into small, uniform pieces for even cooking.
• Slice 1 large onion thinly and chop 2 tomatoes finely.

Cooking Process:

• In a large pan or pressure cooker, heat 2 tbsp of ghee or oil. Add the thinly sliced onions and sauté them until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnish.
• In the same pan, add 2 bay leaves, 2 cinnamon sticks, 4 cloves, 3 cardamom pods, and 1 star anise. Sauté them for a few seconds until they release their fragrant aroma.
• Add 1 tbsp of ginger-garlic paste and 2 slit green chilies to the pan. Sauté for 1–2 minutes until the paste turns golden and aromatic. Then add the chopped mixed vegetables and cook them for 3–4 minutes until they are partially cooked.
• Add 2 chopped tomatoes, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, and salt to taste. Cook the mixture for another 2–3 minutes, allowing the tomatoes to soften and the spices to blend well.
• Add 2 tbsp of yogurt (optional) to make the biryani richer. Then, add 2 tbsp of fresh mint leaves and 2 tbsp of fresh coriander leaves, mixing them in with the vegetables.
• Add the soaked Seeraga Samba Rice to the pan and mix gently, ensuring the rice is coated with the spices and vegetables. Then, pour in 1.5 cups of water, and squeeze in the juice of 1 lemon. Bring the mixture to a boil over medium-high heat.
• Once the water begins to boil, lower the heat to low and cover the pan with a lid. Let the Seeraga Samba Biryani cook for 15–20 minutes or until the rice is fully cooked and the water is absorbed. If using a pressure cooker, cook for 2–3 whistles and then let it rest for 5 minutes.

Plating:

• Fluff the Seeraga Samba Biryani gently with a fork to separate the grains.
• Garnish with the crispy fried onions set aside earlier and extra fresh mint and coriander leaves.

Serving Suggestions:

• Serve the Seeraga Samba Biryani hot with raita, papad, or a simple cucumber salad on the side.
• For an extra indulgent experience, serve with a boiled egg or pickle.
• To make this rice recipe dish vegan, skip the yogurt or use plant-based yogurt.
• If you prefer a spicier biryani, increase the amount of green chilies or red chili powder.
• For a more authentic flavour, you can add a pinch of saffron or a few drops of rose water to the biryani before cooking.