Seeraga samba Mushroom Biryani RecipeAuthentic Mushroom briyani from Kongunadu prepared with seeraga samba rice
Preparation Time : 10 mins | Cooking Time : 25 mins | Yields : 4
Recipe Category: Main
Recipe Cuisine: south Indian - Kongu
Seeraga samba Rice : 2 Cups
Ghee : 2 tsp + 1 tbsp
cumin seeds : 1/2 tsp
Onions cut lengthwise : 3/4 Cup
Green chillies slit open : 2
Fennel seeds : 1 tsp
Cloves : 3
Cinnamon stick : 1 inch
cardamom : 1
Anistar : 1
Bay leaf : 1 or 2
Ginger paste or finely chopped ginger : 1 tbsp
Garlic paste or finely chopped garlic : 1 tbsp
Tomato chopped : 1/2 cup
Cumin powder : 1/2 tsp
Coriander powder : 2 tsp
Chilli powder : 2 tsp
Curd : 1/2 cup
Lemon juice : 1 tsp
Mushrooms cut : 1.5 cups
Coriander leaves : 2 stalks + garnishing
Salt : As needed
Coconut milk : 1 cup
water : 3 cups
1.Wash seeraga samba rice in running water for 2 to 3 times and soak it in water for 1 hour. Meanwhile, chop all the vegetables - Onions, tomato, green chillies, mushroom, coriander leaves and keep it ready.
2.Either you can use store bought coconut milk or home-made coconut milk. If preparing in home, shred the coconut and blend it in mixie by adding enough water. Filter the first extract and keep coconut milk ready.
3. Strain water from rice. Heat pressure cooker and add 2 tsp of ghee. Roast seeraga samba rice till nice aroma spreads out or 2 to 3 mins in medium flame. Transfer rice to a bowl.
4.Heat 1 tbsp of ghee in the same pressure cooker. Add cumin seeds and after a min, add onions and green chillies. Fry till onions turn translucent. Add Fennel seeds, bay leaf, garam masala items (cloves, cinnamon, cardamom, anistar) and mix well. Add ginger paste and garlic paste and fry for a min in medium flame till raw smell goes off.
5.Add tomato, cumin powder, turmeric powder, coriander powder, chilli powder and fry till tomatoes turn mushy. Add curd, lemon juice and mix well.
6.Add mushrooms and coriander leaves. Mix well and allow mushroom to cook in the mixture for 2 to 3 mins. Add rice and salt.
7.Finally add coconut milk and 3 cups of water. Mix everything well. Pressure cook for one whistle in medium flame. Remove from stove and once pressure is released, garnish with coriander leaves. Serve with raita.
Mushroom Biryani with seeraga samba rice | Kongu Special Mushroom Biryani | Kalan biryani | Pressure cooker kalan biryani
1. Seeraga samba rice can be replaced with basmati rice.
2.Adjust green chillies and chilli powder to your taste.
3.Before switching on the stove, keep all the ingredients ready, frying the ingredients in medium flame is very important. In each step, fry the ingredients and then add the next ingredient.
4.I didn't have mint leaves, so not added. If you have mint leaves, add it along with coriander leaves.
5.For more rich flavor, garnish with roasted cashews and a tsp of ghee.
6.Instead of ginger paste and garlic paste, finely chopped ginger and garlic can be used.
Monday, February 8, 2016
Seeraga samba Mushroom Biryani
Seeraga Samba, an aromatic rice variety is used for making biryani in my place. It is cultivated in Tamil Nadu. It derives its name as it resembles more like cumin seeds - seeragam in Tamil. Seeraga samba is easy to cook and rich in vitamins. My mom uses Seeraga samba for any biryani and kushka preparation. My mom's mushroom biryani is always a big hit with her colleagues. She made it for our thala deepavali lunch. Since then everyone in our family loves it. This is a one pot recipe and I used my pressure cooker for preparing it. Please check below for step by step instructions and pictures for preparing Authentic Kongu Mushroom Biryani using seeraga samba rice.