Seeraga Samba Raw 1kg Dh

An alternative rice to Basmati especially in Southern India, it is named after Seeragam (Jeera,Cumin)
because the tiny grains are thought to resemble cumin seed. They are typically 0.180 inch long and 0.085 inch wide (4.6 x 2.0 mm).

A traditional variety of rice ideal for Biriyani and other fried dishes, it gives a great flavour while cooked, a fine easily digestible iron rich aromatic variety of South India.

This rice is grown in Samba Season (August to January) in Tamil Nadu. It takes longer to grow this variety as compared to other varieties of rice. People in South India mostly prepare biriyani using this rice. the way basmati rice does.

This rice absorbs the flavour of masala just like when cooked properly these rice grains are fluffy and loose.

How to Cook Seeraga Samba Rice:

Step 1

Rinse 1 cup seeraga samba rice in a fine strainer and allow the rice to soak in a pot of water for 15 to 20 minutes.
Rinsing and soaking prevents the rice from clumping, but also removes nutrients and some of the taste.Omit this step, if you prefer.


Step 2

Pour 1 ¾ cup of cold water into a 1-qt.sauce pan and add 1 cup of seeraga samba rice. One cup of uncooked rice yields about 3 cups of cooked rice.
Place a tight-fitting lid on the sauce pan and set the heat to high.

Step 3

Bring the water to a boil, reduce the heat to a low setting and allow the rice to simmer for about 15 to 20 minutes until the rice absorbs all of the liquid.
Do not remove the lid while the rice is cooking. Avoid stirring the rice since the rice breaks easily when it is hot.

Step 4

Remove the pot from the heat when the rice is done and allow the rice to sit undisturbed for five minutes.
Avoid removing the lid during this time.