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Dindigul Seeraga Samba Veg Biryani
திண்டுக்கல் சீரக சம்பா சைவ பிரியாணி
By Ganesan Kannan
50 mins Serves 5 Medium Madurai
4.8Editor's Rating
Dindigul's tiny-grain seeraga samba rice layered with vegetables and mint, dum-style — the vegetarian take on the Thalappakatti legend.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Spread the cooked rice on a wide plate, drizzle a spoon of gingelly oil and cool completely.
- 2
Temper mustard, channa dal, peanuts, red chillies, curry leaves and asafoetida in gingelly oil.
- 3
Add the dindigul seeraga samba veg biryani flavouring base and fry until aromatic.
- 4
Fold the rice in gently so the grains stay separate.
- 5
Rest for 20 minutes for the flavours to soak in and serve with appalam and curd.
சமையல் குறிப்பு
சீரக சம்பாவை 20 நிமிடம் மட்டும் ஊறவைத்து தம்மில் வேகவைக்கவும்; சீக்கிரம் குழைந்துவிடும்.
Soak seeraga samba only 20 minutes and cook on dum — the tiny grains overcook fast.
Nutrition (per serving)
- Calories: 327 kcal
- Protein: 5 g
- Carbs: 57 g
- Fat: 10 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating