Cook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes. Ignore the whistles. I like the mutton to be “fall of the bone” tender. So cook for a long time. Remove from heat and let the pressure from the cooker release naturally. Add in the tomatoes and the herbs (roughly chopped mint and coriander leaves). Saute for a couple of minutes. 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.

Add two cups of water in a pressure cooker and put the mutton,add a teaspoon of salt and leave out for 20 minutes. Samba rice is widely cultivated in the Indian state of Tamil Nadu. However, cultivation is limited to the villages of Vellapallam and Keevalur Keevalurtaluks in the Nagapattinam district; Uppiliyapuram in the Tiruchirappalli district; and part of the Thanjavur district in central Tamil Nadu. It is aromatic, small and easily digestible, and for these reasons this rice has gained immense popularity in households and the hospitality industry for its distinct properties and characteristics. So much so that there is work being done to create a protected geographic denomination for this rice, which would be the first variety of rice in Tamil Nadu to obtain public protection. And I’m here to tell you one of the secretive but forgotten rice variety called Seeraga samba rice they’ll eat. Let’s jump to the topic now! When it’s cooked properly, these grains are fluffy and loose. My father told that the aroma of Seeraga samba briyani travelled 1/2 km away along with his neighbourhood and bring all his friends to his home in the next few minutes. Haha! We are going to add Biryani masala at this stage. I used homemade biryani masala. You can use store-bought biryani masala too.Now add in coconut milk, water, salt, green chillies and mix well. Bring it to a boil. simmer the flame, cook covered for 1 whistle, then put the pressure cooker over a tawa and let it cook on very low heat for 15 mins. Toppings for Ghee Rice

Seeraga Samba Rice is a great source of fiber, which is good in promoting better digestion and getting rid of constipation. It is also rich in antioxidants that help in getting rid of free radicals in the body. Though Vegetable brinji rice is mostly made with either coconut milk or coconut based masala, take this as rakskitchen version. Insert the inner pot into the IP. Plug in and turn on SAUTE MODE for 9 mins on NORMAL. Wait for the display to read HOT. When display reads HOT, add the oil. Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom. Saute for 20 secs and wait for the spices to splutter. While we need only small amounts of it, this rice is rich in antioxidants that protect us from heart diseases. It improves thyroid health and lowers hyperthyroidism. According to Praveen Anand, executive chef, The Incontinental Chennai, the rice ability is to abosrv

Place the rice in a colander and wash under running water. Now place the washed rice in a mixing bowl with water. I have used 1.5 cups rice and 1.5 cups water. Start a kitchen timer for 10 mins. Let the rice soak for 10 mins. Do not soak the rice for longer than mentioned here. Prepping the ingredients

For an authentic experience of the Nei Choru, you must use the kaima rice. But if you are facing difficulties in sourcing this particular type of rice or don’t have it handy at home, your next good option is the popular basmati rice. Sona Masoori is commonly known as Par-Boiled rice (Half Boiled) or Puzhungal Arisi in Tamil or simply White rice. Since it is rich in fibre, it controls the calories in the food and thus stops more intake of food. It also eases digestion and helps to relieve constipation. While you try this recipe of Nei Choru, here’s a flavor loaded vegetable Kerala Biryani, that you must try out as well. It will also be a delicious change from your regular Mughlai and Awadhi biryanis. More on Neychoru Recipe You can find carrot pulav made with seeraga samba rice below. Here are the steps and the measurements

At the wellness retreat, the food is vegetarian and sourced locally, doing away with any produce that needs to be imported. Their 100-mile policy is a welcome change - they only incorporate products that are grown and supplied by farmers within a 100 km of the property. All the masalas that go into the delectable dishes at Svatma are freshly ground in the kitchen Seeraga Samba rice water ratio in cooker is 1: 1 and 1/4. However, for this recipe, just use equal measures of rice and water since we will be adding yogurt and tomatoes. For the rice I have used seeraga samba rice. If you do not have seeraga samba rice, then use basmati rice. Mushrooms can be substituted with mixed veggies. This rice takes its name from the word “Seeragam” which means “cumin seeds” because of its resemblance to the small, oval seeds of the spice; while “Samba” refers to the season in which the rice is grown, typically from August to January. It is grown for a longer duration than other types of rice, approximately 125-130 days.