Step by step guide to make the best Seeraga Samba Biryani with mushrooms. Seeraga Samba, a fragrant short grained rice is an undiscovered treasure. This is a popular rice cultivar in Southern India. The preferred choice of rice for Biryani in South, Seeraga Samba has a unique flavor that is quite difficult to dislike.
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Seeraga Samba is
undoubtedly, the best short grained rice for making Biryani. While most people know Biryani to be a dish made with Basmati rice, in Tamil Nadu, we use this variety to prepare what is probably the world’s most loved Indian dish- the Biriyani.
Grown exclusively in Tamil Nadu, it gets its name as it is grown during the Samba season. It is one of the most expensive Samba rice varieties and is 1/3rd in size of a Basmati rice grain.
Benefits of Seeraga Samba rice include high selenium content, high fiber and rich in anti-oxidant properties. It is also believed to be rich in phytonutrients.
Seeraga Samba Chicken biryani is probably a legend in itself. Since this is not very common, it is not easily available in most places. In Singapore, you can find Samba Biryani in places like Thalapakatti Biryani but vegetarian options may be hard to come by.
Which is why, I m here with this delightsome mushroom biryani.
Known as Jeera rice in the north India, we call this Seeraga Samba in Tamil.
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Ingredients
To begin with, this is a very typical South Indian biryani. Traditionally, they make mutton biryani and chicken biryani with this Jeera rice.
This biryani is a spin-off of the Ambur star biryani. For uninitiated, Ambur is a place near Chennai and the biryani there is insanely famous. My meat-eating friends have raved about this so much that I had to attempt a vegetarian Ambur Biryani recipe.
Unlike other biryani recipes, this one does not use ghee. And the highlight is the garlic-red chilli paste.
Mushrooms
In this recipe, white button mushrooms work best. I have simply quartered them and used. Never wash your mushrooms. Instead, just wipe them clean with a kitchen towel or paper towel. When you wash mushrooms, they tend to get soggier after cooking. This in turn affects taste and texture.
Rice
I m sorry to disappoint you but only and only Seeraga Samba rice will work well here. Please put away that bag of Basmati. No offence but one should try some Jeerasar Biryani to understand why this is incredibly good.
Spices and aromatics
Like any normal Biryani, this one calls for whole spices too. Other than that, we will be making a red chili and garlic masala paste, and use mint leaves and coriander leaves by the plenty. The beauty of this recipe lies in its rustic qualities. We do not use any ground spices but for red chili powder. And this does not call for any biryani masala powder either.
No ghee Biryani
Yep! Jeera rice biryani does not call for ghee. In fact, it calls for all things that are not traditionally used in a Biryani. We will be using tomatoes here. And some yogurt. Thick yogurt whisked to smooth is what you should be using.
Seeraga Samba Rice Water Ratio
The most intimidating aspect of cooking this particular rice variety is the water and rice ratio. These are finicky little fellows who don’t tolerate even a few extra drops of water.
Whether you are making Seeraga Samba Chicken Biryani or Seeraga Samba Vegetable Biryani, the ratio of Seeraga samba to water is 1: 1.25. That is, for every 1 cup of rice, add 1.25 cups water.
For Instant Pot version, the water rice ratio is equal. Use 1 cup water for 1 cup soaked rice. Always measure the rice and water in the same cup. For best results, use a standard measuring cup. A standard measuring cup measures 250 ml.
1 kg rice is equal to how many cups?
When measured using a standard measuring cup, 1 kg uncooked rice measures 5 cups. By weight, each cup of rice weighs 200 grams. When you make Biryani with 1 kg Jeera Samba rice, this will feed 15 people roughly, assuming you have other dishes.
Recipe Notes
- Soaking time plays a crucial role in cooking Seeraga Samba. Soak the rice for only 10 mins. This is a quick cooking rice and minimal soaking is more than enough. In case you soak the rice for longer, reduce the cooking time.
- Since this is an Instant Pot biryani recipe, I have soaked the rice. If you are making this in a regular stovetop pressure cooker, skip soaking the rice completely.
- Seeraga Samba Rice Online- Finding Seeraga Samba rice in USA is easy. If you are living in Bay Area, you can try Shasta Foods. In Singapore, Seeraga Samba is easily available in Sri Murugan Stores and in almost all Indian shops in Little India.
Variations
You can make Instant pot veg biryani following the same recipe and using Jeera rice. Use 1 cup finely chopped veggies like carrots, beans, potatoes and peas. Follow the same cooking time and instructions. Add the chopped veggies instead of the mushrooms for an amazing veg biryani with Seeraga Samba.
Serving Suggestions
This earthy and rustic Biryani pairs well with some chilled onion Raita or mixed vegetable Raita. You can also serve a dry curry like potato fry by the side. If you are looking for something more indulgent, I recommend our Kerala Egg Curry
Method
Instant Pot Mushroom Biryani with Jeera Samba Rice
Red chili garlic paste
Cut the red chilis into small pieces. Soak the chopped red chili in 1/4 cup hot water for 20 mins. After 20 mins, they will be all plumped up and soft. Drain the water and reserve it. Place the soaked chilis, peeled garlic and the water used for soaking in a coffee grinder or a small blender jar. Grind this to a smooth paste. Set aside.
Soaking the rice
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
While the rice soaks, gather up the remaining ingredients and chop the onions, tomatoes and herbs. This should not take more than 10 minutes. Once ready, let s get cooking some Briyani!
Instant Pot timing and mode
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.
When done, add the ground red chili paste and grated ginger. Alternatively, you can use ginger garlic paste in place of the grated ginger. But freshly grated ginger adds a nice punch to this recipe.
Mix well and cook for 2 mins until the RAW SMELL GOES AWAY. Next, add the finely chopped onions and mix well. Add salt and red chili powder. Stir to combine. Cook till onions are pink and soft.
Add the tomatoes next and mix well. Cook till tomatoes turn mushy. This takes 2 mins approximately. When the tomatoes are done, stir in the yogurt and mix well.
Let this mixture simmer for 2 mins until the mixture thickens. Now, add the finely chopped mint and coriander leaves. Mix well. Immediately add the quartered mushrooms. Stir to combine. Cook the mushrooms for 1 minute.
Next, add the rice and the water. Add 1 tbsp lemon juice and mix well.
Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK BUTTON- HIGH PRESSURE- 5 MINS.
Allow the cooking cycle to complete. Wait for the pressure to release naturally for 5 mins. After 5 mins of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
When done, open the lid and gently mix the Biryani.
Garnish with more finely chopped coriander leaves if you desire.
Serve hot.
Pressure Cooker Jeera Samba Rice Biryani
To make this Biryani, do not soak the rice. Skip soaking completely and wash the rice in a colander just before you are going to add it to the cooker.
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.
Use a 3 liter deep pressure cooker or pan to make this recipe.
Heat the pressure cooker and add oil. Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom. Saute for 20 secs and wait for the spices to splutter. When done, add the ground red chili garlic paste and grated ginger.
Alternatively, you can use 1 tbsp ginger garlic paste in place of the grated ginger.
Mix well and cook for 2 mins until the RAW SMELL GOES AWAY. Next, add the finely chopped onions and mix well. Add salt and red chili powder. Stir to combine. Cook till onions are pink and soft.
Add the tomatoes next and mix well. Cook till tomatoes turn mushy. This takes 2 mins approximately. When the tomatoes are done, stir in the yogurt and mix well.
Let this mixture simmer for 2 mins. Now, add the finely chopped mint and coriander leaves. Mix well. Immediately add the quartered mushrooms. Stir to combine. Cook the mushrooms for 1 minute.
Next, add 1. 5 cups rice and 1.5 cups water. Squeeze the lemon juice and mix well.
Close the pressure cooker and put the weight on. Keep the flame at its lowest. Now, cook this on low flame for 1 whistle. After 1 whistle, continue to cook on low flame for 5 minutes. Switch off the flame after 5 mins.
Wait for the pressure to release naturally. When done, open the lid and gently mix the Biryani.
Garnish with more finely chopped coriander leaves if you desire.
More Biryani Recipes
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Recipe Card
Seeraga Samba Biryani
Equipment
- Instant Pot 6 qt
Ingredients
For the chili-garlic paste
- 6 cloves peeled garlic
- 8 dry red chilis
- 1/4 cup hot water
For the rice
- 1.5 cups Seeraga Samba rice
- 1.5 cups water please read the post for water rice ratio in the pressure cooker method
For the biryani
- 1.5 tbsp vegetable oil
- 1 bay leaf
- 2 inch cinnamon sticks
- 4 cloves
- 3 green cardamoms
- 1 cup finely chopped onions
- 1 tsp red chili powder
- 2.5 tsp Salt or to taste
- 3/4 cup finely chopped tomatoes
- 1/4 cup smoothly whisked yogurt
- 1/2 cup finely chopped mint leaves
- 1/2 cup finely chopped coriander leaves
- 250 g sliced white button mushrooms
- 1 tbsp freshly squeezed lemon juice
Instructions
Instant Pot Mushroom Biryani
Red chili garlic paste
- Cut the red chilis into small pieces.
- Soak the chopped red chili in 1/4 cup hot water for 20 mins.
- After 20 mins, they will be all plumped up and soft.
- Drain the water and reserve it.
- Place the soaked chilis, peeled garlic and the water used for soaking in a coffee grinder or a small blender jar.
- Grind this to a smooth paste.
- Set aside.
Soaking the rice
- Place the rice in a colander and wash under running water.
- Now place the washed rice in a mixing bowl with 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.
Instant Pot timing and mode
- 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.
- When done, add the ground red chili paste and grated ginger.
- Mix well and cook for 2 mins until the RAW SMELL GOES AWAY.
- Next, add the finely chopped onions and mix well.
- Add salt and red chili powder.
- Stir to combine.
- Cook till onions are pink and soft.
- Add the tomatoes next and mix well.
- Cook till tomatoes turn mushy. This takes 2 mins approximately.
- When the tomatoes are done, stir in the yogurt and mix well.
- Let this mixture simmer for 2 mins until the mixture thickens.
- Now, add the finely chopped mint and coriander leaves.
- Mix well. Immediately add the quartered mushrooms.
- Stir to combine.
- Cook the mushrooms for 1 minute.
- Next, add the rice and the water.
- Add 1 tbsp lemon juice and mix well.
- Press CANCEL.
- Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
- Close the Instant Pot and turn the VALVE to SEALING.
- Press PRESSURE COOK BUTTON- HIGH PRESSURE- 5 MINS.
- Allow the cooking cycle to complete.
- Wait for the pressure to release naturally for 5 mins.
- After 5 mins of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
- When done, open the lid and gently mix the Biryani.
- Garnish with more finely chopped coriander leaves if you desire.
- Serve hot.
Pressure Cooker Mushroom Biryani
- To make this Biryani in a regular pressure cooker, do not soak the rice.
- Skip soaking completely and wash the rice in a colander just before you are going to add it to the cooker.
- 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.
- Use a 3 liter deep pressure cooker or pan to make this recipe.
- Heat the pressure cooker and add oil.
- Tip in the whole spices- bay leaf, cinnamon, cloves and green cardamom.
- Saute for 20 secs and wait for the spices to splutter.
- When done, add the ground red chili garlic paste and grated ginger.
- Mix well and cook for 2 mins until the RAW SMELL GOES AWAY.
- Next, add the finely chopped onions and mix well.
- Add salt and red chili powder. Stir to combine.
- Cook till onions are pink and soft.
- Add the tomatoes next and mix well.
- Cook till tomatoes turn mushy. This takes 2 mins approximately.
- When the tomatoes are done, stir in the yogurt and mix well.
- Let this mixture simmer for 2 mins.
- Now, add the finely chopped mint and coriander leaves.
- Mix well. Immediately add the quartered mushrooms.
- Stir to combine.
- Cook the mushrooms for 1 minute.
- Next, add 1. 5 cups rice and 1.5 cups water.
- Squeeze the lemon juice and mix well.
- Close the pressure cooker and put the weight on.
- Keep the flame at its lowest.
- Now, cook this on low flame for 1 whistle.
- After 1 whistle, continue to cook on low flame for 5 minutes.
- Switch off the flame after 5 mins.
- Wait for the pressure to release naturally.
- When done, open the lid and gently mix the Biryani.
- Garnish with more finely chopped coriander leaves if you desire.
Notes
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Vernacular names for Jeera Samba Rice
| Hindi | Jeera Samba / Jeerasar |
| Tamil | Seeraga Samba Arisi |
| Kannada | Samba Annam |
| Malayalam | Jeerakasala |
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