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PAPAS Pure 5Kg Jeeraga Samba Rice

PAPAS Pure 5Kg Jeeraga Samba Rice

Original price was: ₹520.00.Current price is: ₹480.00.

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PAPAS Pure 5Kg Jeeraga Samba Rice

 

vegetable-brinji-rice

Ingredients

  • Seeraga samba rice – 2 cups
  • Mixed vegetables – 4 cups
  • Onion – 2
  • Tomato – 2
  • Green chilli – 6
  • Red chilli powder –1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Biryani masala powder – 1 tsp
  • Turmeric – 1/2 tsp
  • Mint leaves – 1/2 cup
  • Coriander leaves – 1/2 cup
  • Salt – as needed

To grind

  • Garlic – 15 flakes
  • Ginger – 2 tbsp chopped
  • Fennel seeds – 1 tsp soambu

To temper

  • Oil – 2 tbsp
  • Ghee – 2 tbsp
  • Star anise – 1
  • Cinnamon – 1 inch
  • Cloves– 4
  • Cardamom – 2
  • Brinji leaves - 2
  • Fennel seeds – 1 tsp optional

Instructions

  • First wash and soak rice for minimum 10 mins. Grind ginger, garlic and fennel seeds into a paste. Add very little water if needed to grind.
  • Take a pressure cooker, add oil, ghee. When hot, add star anise, cinnamon, cardamom, cloves, brinji leaves and fennel seeds if adding. Add thinly sliced onion, slit green chillies.
  • Fry till onion turns transparent. Add ginger garlic fennel paste and give it a fry for 30 seconds. Oil should separate.
  • Add finely chopped tomatoes, chopped mint coriander leaves, red chilli, garam masala, biryani, turmeric powders, along with little salt. Fry for a minute or until the oil floats on top.
  • Add chopped veggies. Refer notes for tips. Cook for 2 minutes covered in medium flame.
  • Drain water from rice and add it to the vegetables.
  • Add 3 & 1/2 cup water, required salt and bring to boil. I add cauliflower at this stage.
  • Pressure cook for 2 whistles in medium flame. The cooking time should not exceed 12 mins. Once done, open the cooker, carefully turn the biryani once or twice. After 5 minutes, it will be easy to fluff properly.

Notes

  • If you want, instead of water, you can use thin coconut milk. Reduce a tbsp of ghee/ oil in that case.
  • You can replace seeraga samba rice with basmati rice or chinnigura rice too. In case of basmati, use just 1 & 1/2 cups water for 1 cup rice.
  • Depending on the rice quality (aged or fresh batch) the water quantity may slightly vary. So take care not to burn or mash the rice.
  • I used pot shaped cooker (3.3 liter prestige) and I got only one whistle. So I switched off the stove at 12 mins after closing the lid. If you get 2 whistles before the mentioned time, you can just switch off the stove. 
  • As soon as you open the cooker and give it a turn with ladle, it tends to get mushy if over stirred. So just turn once or twice delicately. But when you give 5 mins standing time, it will be easy for fluffing. Grains get separated as it gets cooled.
  • Do not reduce or increase oil/ ghee measurement for best results.
  • I have skipped tempering with fennel as Vj does not like fennel. Just ground along ginger garlic and used.
  • Take the cooker off the stove once it is done. Transfer to broader vessel if needed.

Additional information

Weight 5 kg

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