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.

Seeraga samba Mushroom Biryani Recipe Authentic 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 Author: Nithya Ingredients: 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 Instructions: 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 Tips: 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.