Biriyani, pulao, fried rice…. fragrant Rice dishes with a medley of spices, varying tastes and methods of preparation. Each one is unique, ranging from its origin and are not interchangeable categories of rice dishes leaving restaurants and home cooks confused about their subtle differences. “Came, saw and conquered” is the apt description of these entirely dissimilar delicacies popular on India’s culinary platter.

The perfect biryani calls for meticulously measured ingredients and a practiced technique. Traditionally, the Dum pukht method (slow breathing oven in Persian) is adopted in cooking. In this method, the ingredients are loaded in a pot and slowly cooked over charcoal. The pot, sealed around the edges with dough, allows the steaming ingredients to tenderize in its own juices while flavoring the rice.

Foodialogues shares layered vegetable biriyani made with Seeraga Samba rice. Extremely flavorful and tasty this rice variety with its origins in Tamil nadu is preferred because of its physical properties. Rice with good absorption capacity the grains retain their stiffness on cooking. Aromatic, tiny and pricey, these grains are said to be concentrated in Vitamin B and have a low GI.

LAYERED SEERAGA SAMBA VEGETABLE BIRIYANI

Ingredients for Seeraga Samba Vegetable Biriyani:

• Seeraga Samba Rice 2 C
• Cubed Vegetables 1C -Carrot/Beans/Potato
• Corn & Peas ½ C
• Onions Sliced 2 Medium
• Green Chilly Slit 2
• Tomatoes Chopped 2 Medium
• Ginger -garlic paste 1 tsp
• Cinnamon 1 Inch Stick
• Green Cardamom 4
• Black Cardamom 1
• Cloves 4
• Bay Leaf 1
• Cumin 1 Tsp
• Garam Masala 2 Tsp
• Chilly Powder 2tsp
• Dhania Powder 2 Tsp
• Oil 4 Tbsp
• Ghee 3tsp
• Pudina Leaves ¼ C
• Chopped Coriander Leaves 2 Tbsp
• Curd 1/ 2 C
• Salt as required.
• Saffron few strands soaked in ¼ C of milk.

Preparation Method for Seeraga Samba Vegetable Biriyani:

• Wash and soak rice in water for 2 hours. Drain. Boil 3 cups of water. When it comes to a rolling boil, lower the flame and add the rice. Add the required salt and a teaspoon of oil. Cook the rice till half done. Drain immediately and spread on a plate. Drizzle some oil and leave it to cool.
• Take a heavy-bottomed pan. Add oil, fry onions till brown. remove and set aside. In the same oil add the whole spices, fry till aromatic. Add green chilly and ginger garlic paste. Fry till brown. Add the vegetables except tomatoes. Toss and fry on high flame till crisp. Lower the flame, add tomatoes,1/2 cup of water and curd. Add the required salt. Cook covered till oil separates. Add all dry masala and cook for 5 minutes. Remove and set aside.
• Take a heavy-bottomed pan with a tight-fitting lid. Spread a layer of rice followed by vegetables mixture and then a layer of pudina leaves. Repeat till all rice and vegetables are done. Drizzle ghee on top.
• Cover with remaining pudina leaves and coriander leaves. Drizzle the saffron milk and cover with a tight-fitting lid.
• Cook on low flame till rice is well cooked and all liquid absorbed.
• Remove and serve hot.