Seeraga Samba Rice Mushroom Biryani Recipe – Authentic Indian Dum Biryani

Last Updated on 2 months by Neha Deshmukh

Seeraga Samba Rice Mushroom Biryani Recipe – Authentic Indian Dum Biryani

Introduction

Biryani. Just the word conjures up images of fragrant rice, tender meat (or veggies!), and a whole lot of flavour, doesn’t it? I remember the first time I tried to make biryani – it felt a little daunting, honestly! But trust me, once you get the hang of it, it’s a dish that’s so worth the effort. Today, I’m sharing my go-to recipe for Seeraga Samba Rice Mushroom Biryani. It’s a little different, using this wonderfully aromatic small-grained rice, and it’s absolutely delicious. Get ready to impress!

Why You’ll Love This Recipe

This isn’t just any mushroom biryani. Using seeraga samba rice gives it a unique texture and a beautiful fragrance. The ‘dum’ cooking method locks in all the flavours, making every bite an explosion of taste. Plus, it’s a fantastic vegetarian option that even meat-lovers will adore. It’s perfect for a special occasion, or just a comforting weekend meal.

Ingredients

Here’s what you’ll need to create this flavourful biryani:

• 1.25 cups seeraga samba rice
• 2 green cardamoms
• 1 inch cinnamon stick
• 1-2 strands of mace
• 2 cloves
• 1 small stone flower (dagad phool)
• 8-10 whole black peppercorns
• 0.25 teaspoon fennel seeds
• 1 large onion (about 1 cup chopped)
• 1-2 green chilies
• 0.25 cup chopped coriander leaves
• 2 tablespoons chopped mint leaves
• 2-2.5 tablespoons ghee
• 1 tej patta (Indian bay leaf)
• 1 teaspoon ginger-garlic paste
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 0.5 teaspoon coriander powder
• 1 large tomato (about 1 cup chopped)
• 200 grams white button mushrooms
• 0.25 cup fresh curd (yogurt)
• 1 teaspoon lemon juice
• 2.5 cups water
• Salt as required

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Seeraga Samba Rice: A Unique Grain This short-grain rice is known for its aroma and ability to stay separate after cooking. It’s a South Indian specialty, but you can often find it online or in Indian grocery stores.
• Spice Blend: The Heart of Biryani Flavor Don’t skimp on the spices! Toasting them lightly before grinding enhances their flavour. I usually grind a bigger batch and store it in an airtight container.
• Stone Flower (Dagad Phool): Regional Significance & Flavor This unique ingredient adds an earthy, musky flavour that’s characteristic of some biryani styles. It can be found in Indian grocery stores, especially those specializing in North Indian cuisine. If you can’t find it, you can omit it, but it does add a special touch.
• Ghee: The Traditional Fat for Biryani Ghee adds a richness and flavour that butter just can’t match. But if you prefer, you can use vegetable oil, though the flavour will be slightly different.
• Fresh Herbs: Coriander & Mint – Aromatic Boost Fresh herbs are key! They brighten up the biryani and add a lovely freshness. Don’t substitute with dried herbs if you can help it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the 1.25 cups of seeraga samba rice thoroughly under cold water. Soak it in water for about 30 minutes. This helps the grains cook evenly. Drain and set aside.
2. While the rice is soaking, grind the green cardamoms, cinnamon, mace, cloves, stone flower, black peppercorns, and fennel seeds into a coarse powder.
3. Next, blend the chopped onions, green chilies, coriander leaves, and mint leaves into a smooth paste without adding any water. This is important for getting the right consistency.
4. Heat the 2-2.5 tablespoons of ghee in a heavy-bottomed pan. Add the tej patta and sauté for a few seconds until fragrant. Then, add the onion paste and cook on low heat until it’s golden brown and the ghee starts to separate from the sides. This takes patience, but it’s crucial for flavour!
5. Stir in the ginger-garlic paste and sauté for another minute. Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook for 2 minutes, stirring occasionally.
6. Add the sliced mushrooms and cook until they’re tender and have released their moisture. Mix in the 0.25 cup of fresh curd, then pour in the 2.5 cups of water and season with salt. Bring the mixture to a boil.
7. Gently add the soaked rice and lemon juice. Stir very gently, so you don’t break the rice grains.
8. Now for the ‘dum’ cooking! Cover the pan tightly with aluminum foil, then place the lid on top. Cook on low heat for 15-16 minutes, or until the rice is fluffy and all the liquid has been absorbed.
9. Finally, let the biryani rest for 5 minutes before fluffing it gently with a fork. Serve hot!

Expert Tips

• Use a heavy-bottomed pan to prevent sticking.
• Don’t overcook the rice! It should be fluffy, not mushy.
• Be gentle when stirring – you don’t want to break the rice grains.

Variations

• Vegan Adaptation: Substitute the ghee with vegetable oil and the curd with a plant-based yogurt alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the amount of red chili powder for a milder biryani, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped green chili right at the end for a fresh kick.
• Festival Adaptations (e.g., Eid, Diwali): This biryani is perfect for festive occasions! You can add a sprinkle of fried onions (birista) on top for extra flavour and visual appeal.

Serving Suggestions

• Raita Pairings: A cooling raita is the perfect accompaniment to biryani. Cucumber raita or onion raita are classic choices.
• Side Dish Recommendations: A simple salad or a side of roasted vegetables complements the biryani beautifully.
• Accompaniments: Papadums (Indian crispy wafers) add a nice crunch.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions

Reheat gently in a microwave or on the stovetop. Add a splash of water if it seems dry.

Freezing Instructions

Biryani can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

• What is Seeraga Samba rice and why is it used in biryani? Seeraga Samba is a small-grained, aromatic rice variety from South India. It’s used in biryani because it stays separate and fluffy after cooking, and has a lovely fragrance.
• What does ‘dum cooking’ mean and why is it important for biryani? ‘Dum’ cooking is a slow cooking method where the food is sealed and cooked in its own steam. It’s crucial for biryani because it allows the flavours to meld together and the rice to cook evenly.
• Can I use a different type of rice for this biryani? You can, but the texture and flavour will be different. Basmati rice is a good substitute, but it tends to be a bit longer-grained.
• What is stone flower (dagad phool) and where can I find it? Stone flower is a unique ingredient that adds an earthy flavour. You can find it in Indian grocery stores, especially those specializing in North Indian cuisine.
• How can I adjust the spice level of this biryani? Adjust the amount of red chili powder to your liking.
• Can I make this biryani ahead of time? You can prepare the onion paste and spice blend ahead of time. However, it’s best to cook the biryani just before serving.
• What is the best way to prevent the biryani from sticking to the bottom of the pan? Use a heavy-bottomed pan and cook on low heat. You can also add a tablespoon of ghee to the bottom of the pan before adding the ingredients.