Interestingly Indian Biryani & Italian Risotto share some similarities: Seeraga samba rice & arborio rice are of same texture and they are cooked al dente in both the recipes. Seeraga samba rice is a quintessential ingredient of biryani in south India for its wonderful flavor, it also absorbs the flavors of all the spices used in it, and it does not gather into thick lumps.
Biryani served in Dindigul Thalapakatti Restaurant in Chennai is my son’s favorite dish. So I tried to reproduce the same and I was delighted to find my attempt turned to be a successful one as it was liked by my son. Now the recipe for seeraga samba biryani & brinjal thokku (kathrikai pachadi) usually served in restaurants.
Generally it is recommended to prepare any biryani 2 or 3 hours before serving (and keep warm in a hot casserole) so that the flavor of spices is fully absorbed by rice and we can savor the biryani heartily. This is the main reason behind the delicious aroma of biryani served in restaurants.
First let us get into the recipe for restaurant style Seeraga Samba Vegetable Biryani:
Time taken: 40 min
Serves : 4
Ingredients:
- Seeraga Samba Rice – 2 cups (400 g)
- Soy chunks – 1 cup
- Water – 4 cups (800 ml)
- Vegetable Oil – 1/2 cup (100 ml)
- Bay leaf – 1 No.
- Star Aniseed – 1 No.
- Red chilli powder – 1 tsp
- Lemon – 1/2
- Curd (yoghurt) – 1/3 cup
- Ghee (clarified butter) – 1 tsp
- Salt – 2 tsp
Vegetables:
- Carrot (large) – 2 Nos
- Beans – 15-20 Nos.
- Potato – 2 Nos
- Fresh peas – 1/2 cup (100 g)
For Grinding:
- Green chillies – 6 Nos
- Shallots – 30 Nos.
- Ginger – 2 inch length
- Garlic – 15 pods
- Cloves (krambu) – 6 Nos.
- Cardamom (yelam) – 2 Nos
- Cinnamon (pattai) – 2 Nos (each 2 inch)
- Nutmeg (jadhikai) – cut into a small piece
- Mint leaves – a handful
- Salt – 1/8 tsp (a pinch) to avoid blackening
Mise en place:
- Wash rice & soak in 800 ml of water along with soy chunks.
- Wash vegetables & chop them into small cubes.
- Grind all ingredients “For Grinding” into a smooth paste and keep aside; if you like biryani darker as served in restaurant, leave salt while grinding.
Cooking Method:
- Heat oil in a heavy bottom pressure cooker, add bay leaf & aniseed.
- Add all vegetables and saute in medium flame.
- Add ground masala and saute till oil separates.
- Add red chilli powder & fry for 30 sec.
- Add soy chunks after squeezing the water.
- Add curd and saute in low flame.
- Add rice soaking water & salt and bring to a boil.
- Add lemon juice, soaked rice & remaining salt and mix them well.
- Close the pressure cooker and simmer for 10 min.
- When pressure releases add 1 tsp ghee and leave it to settle for 3-5 minutes.
- Gently mix rice & vegetables with wooden spatula.
- Serve seeraga samba vegetable biryani with kathirikai pachadi & onion raitha.
Please Note: You may also use vegetables like cauliflower, capsicum, mushroom, baby corn, sweet corn, butter beans, fresh soy beans, etc. in this biryani.
Kathirikai Pachadi
Time Taken: 20 min
Ingredients:
- Sunflower oil – 2 tbsp
- Fennel seeds – 1/4 tsp
- Onion – 1 No.
- Garlic – 5 pods
- Brinjal – 2 Nos.
- Tomato – 1 No.
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1 tsp
- Thick juice extracted from amla sized tamarind – 1/4 cup
- Salt – 3/4 tsp
Cooking Method:
- Chop brinjal, onion & garlic finely and keep aside.
- Heat a pan with oil, add fennel seeds.
- Add onion & garlic and saute till they become translucent.
- Add turmeric & red chilli powders and stir fry for 30 sec.
- Add chopped brinjal, tomato and salt and saute till they become mushy.
- Add tamarind juice and bring to a boil.
- Mash the mixture with masher.
- Add water to reach the required consistency and bring to a final boil.
- Serve kathirikai pachadi as a side for biryani.
Wow this looks wonderful!!! I love rice. Reminds me of fried rice.
Thanks !
This looks so nice, Megala! I have tried biryani, very lovely Indian dish! 😀
I eat soya chunks too! 😀
Nice to hear that, thanks Doni !
No worries, Megala 😀
Looks Delicious Megala!!
Thank you!
I think I would love this. I also love the presentation in the photos
Thank you and thanks for stopping by!
Biryani is my all time favourite. Next time will make using your recipe. Looks great 🙂
Glad to know that! Thank you!
Yummy dish with excellent photographs. Thanks for sharing
Thank you!
That’s a lot of work to make this. 😉
Just got used to it! Thank you!
Yum! Looks delicious!
Thank you, and thanks for visiting my blog!
Ultimately Vegetarian & delicious
Yes, it is! Thank you!
Too good Megala ?
Thank you!
Look delicious! Love the photos – the colours are great and it makes it so easy to follow! 🙂
Thanks for stopping by! Glad that you like my pictorial illustration.
Your step by step illustration with the pictures is really good!
Thanks Radhika!
Wow!!! Healthy option…
Thanks for stopping by!
Oh what a delicious combo! Looks really yummy!
Thanks Latha!
Awesome recipe…very nice presentation..will surely try this..
Thanks for your complement!
Lovely presentation.
Thanks!
wow – interesting – you have opened my eyes & taste buds with idea of Italian food being similar 🙂
Yes, there are many other dishes also in Indian & Italian cuisines share such similarities !
that would be an interesting post 🙂
Tasty!
Thank you! Thanks for stopping by!!
Yummy ——- 🙂
Thank you! Thanks for following my blog!
It all looks super yummy! slurp!
Woww… mouth watering Megala… i love this combination.. looks yummy!! ? thanks for sharing..
Thank you!
Yes, it is! Thank you!!
wonderful combination
Yum
Thank you!
Looks so delicious! I love meals full of colorful veggies!!
Thank you, me too!!
The biryani and brinjal both look delicious !!
Thank you!
Yummy. Yum. Yum 😀
Thank you!