vegetable biriyani using jeeraga samba rice | south indian veg biriyani recipe

Vegetable biriyani using jeeraga samba rice is very famous in south Tamilnadu. With this tasty and flavorful veg biriyani, I wish you all Happy & Healthy New year 2018 🙂

In my hometown Madurai, during my childhood days, at homes and hotels, they use only jeeraga samba rice for both veg and non-veg biriyani. We even call it as biriyani rice, as we didn’t know about Basmati rice those days 😉 The flavor rendered to Biriyani by jeeraga samba rice is unbeatable.

Try this tasty vegetable biriyani using jeeraga samba rice to enjoy the authentic taste of veg biriyani. The best sides for veg biriyani are Green chutney and raita. Click here for green chutney recipe.

vegetable biriyani recipe using jeeraga samba rice – Stepwise pics follow the below printable description:

vegetable biriyani using jeeraga samba rice | south indian veg biriyani recipe

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Serves: 3

Ingredients

Rice:Water

• Jeeraga samba rice - 1 cup
• Water - 1.5 cups

To Temper:

• Oil - 2 tbsp
• Ghee - 1 tbsp
• Bay leaf - 1 big or 2 small
• Cinnamon/Pattai - ½ inch stick
• Cloves/Krambu - 2
• Cardamom/Aelakkai - 1
• Aniseed/Sombu - ¼ tsp
• Cumin seeds/Jeeragam - ¼ tsp

Base ingredients:

• Onion - 1
• Ginger-garlic paste - 1 tsp
• Tomato - 1
• Mint/Pudhina - 15 leaves
• Coriander leaves/Malli ilai - 10 stalks with dense leaves

To grind:

• Grated coconut - 2 tbsp
• Cinnamon/Pattai - ½ inch stick
• Clove/Krambu - 1
• Green chilli - 1
• Small onions - 4
• Cashews - 4

Spice powders

• Turmeric powder - ¼ tsp
• Coriander powder - ½ tsp
• Chilli powder - ½ tsp(less spicy) or 1 tsp(more spicy)

Other ingredients:

• Curd - 1 tbsp
• Salt - ¼ tsp + ½ tsp

Instructions

1. Wash a cup of jeeraga samba rice twice and soak in 1.5 cups of water. No specific soaking time. I soak the rice, then start washing and cutting the veggies. It usually takes 30 mins when this soaked rice is added to pressure cooker. No issues if the time exceeds.
2. Wash the veggies and peel the skin of onion and potato. Cut the veggies(2 carrots,15 beans,1 potato). Chop 1 onion and 1 tomato. Keep ¼ cup green peas ready.
3. Wash and chop 15 mint leaves and 10 dense coriander stalks. Keep the items to temper(2 small bay leaves, ½ inch cinnamon stick, 2 cloves, 1 cardamom, ¼ tsp cumin seeds, ¼ tsp aniseed) ready in a plate.
4. In a pressure cooker, add 2 tbsp oil and 1 tbsp ghee. Once mildly hot, add items to temper from the plate(all in the same time). Let the flame be medium.
5. Once aniseed and cumin seeds slightly change color, add chopped onion and ¼ tsp salt. Once onions turn translucent, add 1 tsp ginger-garlic paste.
6. Once raw smell of gg paste leaves, add chopped tomato and fry till oil separates.
7. Add chopped coriander and mint leaves. In a mixie jar, add items to grind(1/2 inch cinnamon stick, 1 clove, 4 cashews, 4 small onions, 1 green chilli, 1 or 2 tbsp coconut). Grind well adding lil water.
8. Once leaves shrink well, add ground coconut paste and fry for a minute or two until raw smell of small onions vanish.
9. Add chopped vegetables(except peas) and fry for a minute. Then add green peas and give a gentle stir.
10. Add spice powders(1/4 tsp turmeric powder, ½ tsp coriander powder, ½ tsp chilli powder) and ½ tsp salt. Fry for a minute.
11. Add the soaked water(alone) and let it cook in high flame(knob #8). Once it starts to boil, add soaked rice.
12. Add 1 tbsp curd or 2 tsp lemon juice and let the mixture start to boil again.
13. Close the lid and put on the whistle. Let the stove be still in high flame. After 1 whistle, simmer for 5 mins and cut off heat. Once the pressure releases naturally, open and stir with a thin ladle to bring the bottom rice up. Again just close the cooker lid for 10 mins and leave it untouched(off the stove). Then open and transfer the cooker contents to another vessel to avoid forming clusters.

Notes

1.Soaking time of jeeraga samba rice - Min: 20 mins Max:1 hour
2.Use any veggies of ur choice. Suggestions: Cauliflower, broccoli, chayote squash, babycorns, mushrooms, soya chunks
3.If you don't like the coconut flavor, reduce to 1 tbsp or just skip the coconut. But do not skip the other items to grind.

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Preparation – How to make vegetable biriyani using jeeraga samba rice?

1.Wash a cup of jeeraga samba rice twice and soak in 1.5 cups of water. No specific soaking time. I soak the rice, then start washing and cutting the veggies. It usually takes 30 mins when this soaked rice is added to pressure cooker. No issues if the time exceeds.2.Wash the veggies and peel the skin of onion and potato. Cut the veggies(2 carrots,15 beans,1 potato). Chop 1 onion and 1 tomato. Keep 1/4 cup green peas ready.3.Wash and chop 15 mint leaves and 10 dense coriander stalks. Keep the items to temper(2 small bay leaves, 1/2 inch cinnamon stick, 2 cloves, 1 cardamom, 1/4 tsp cumin seeds, 1/4 tsp aniseed) ready in a plate.4.In a pressure cooker, add 2 tbsp oil and 1 tbsp ghee. Once mildly hot, add items to temper from the plate(all in the same time). Let the flame be medium.5.Once aniseed and cumin seeds slightly change color, add chopped onion and 1/4 tsp salt. Once onions turn translucent, add 1 tsp ginger-garlic paste.6.Once raw smell of gg paste leaves, add chopped tomato and fry till oil separates.7.Add chopped coriander and mint leaves. In a mixie jar, add items to grind(1/2 inch cinnamon stick, 1 clove, 4 cashews, 4 small onions, 1 green chilli, 1 or 2 tbsp coconut). Grind well adding lil water.8.Once leaves shrink well, add ground coconut paste and fry for a minute or two until raw smell of small onions vanish.9.Add chopped vegetables(except peas) and fry for a minute. Then add green peas and give a gentle stir.10.Add spice powders(1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp chilli powder) and 1/2 tsp salt. Fry for a minute.11.Add the soaked water(alone) and let it cook in high flame(knob #8). Once it starts to boil, add soaked rice.12.Add 1 tbsp curd or 2 tsp lemon juice and let the mixture start to boil again.13.Close the lid and put on the whistle. Let the stove be still in high flame. After 1 whistle, simmer for 5 mins and cut off heat. Once the pressure releases naturally, open and stir with a thin ladle to bring the bottom rice up. Again just close the cooker lid for 10 mins and leave it untouched(off the stove). Then open and transfer the cooker contents to another vessel to avoid forming clusters.

Serve hot vegetable biriyani with green chutney and raita… Click here for green chutney recipe..

Tips/Tricks in making vegetable biriyani using jeeraga samba rice:

• Soaking time of jeeraga samba rice – Min: 20 mins , Max:1 hour
• Use any veggies of ur choice. Suggestions: Cauliflower, broccoli, babycorns, mushrooms, soya chunks
• If you don’t like the coconut flavor, reduce to 1 tbsp or just skip the coconut. But do not skip the other items to grind.