If you’re looking for a tasty and easy ghee rice recipe, you’re in the right place! This Seeraga Samba Ghee Rice is a well-loved South Indian dish. It’s made with simple spices, fresh herbs, and creamy coconut milk. The rich taste and lovely smell make it perfect for both daily meals and special days.
This rice is different from regular fried rice. Instead of frying, we cook it slowly with coconut milk. It soaks up all the flavors from the spices and ghee. The star of this dish is seeraga samba rice. These small grains are full of flavor. They stay soft and fluffy, and they go really well with the other ingredients.
What is Seeraga Samba Rice
Seeraga samba is a type of small, fragrant rice that gets its name because it looks like tiny cumin seeds. In Hindi, cumin seeds are called “jeera,” and in Tamil, they are called “seeragam.” This rice is very popular in Indian cooking because it absorbs the flavors of meat and spices so well. It is often used to make traditional dishes like biryani and ghee rice.
Here’s an interesting fact: At most South Indian weddings, chefs prefer to use seeraga samba rice when they need to make biryani or ghee rice for large crowds. This is because the rice has a stronger flavor compared to basmati rice. Another great thing about it is that when you cook the same amount of seeraga samba rice, you end up with more cooked rice than you would get with basmati. This makes it a smart choice for big gatherings.
Watch how to make the Ghee Rice
The Delight of Seeraga Samba Ghee Rice
I absolutely love seeraga samba ghee rice! It’s so delicious and reminds me of the flavorful rice served at weddings—special and full of amazing taste. Every time I make it, it feels like I’m preparing something festive and memorable. This dish pairs wonderfully with a variety of sides. If you’re a meat lover, try it with hearty options like mutton kurma, creamy chicken korma, flavorful chicken curry, crispy Indian fried chicken, and a tangy, unique brinjal mango pachadi. Together, it makes the perfect meal! And of course, no meal is complete without dessert. I always treat myself to something sweet like creamy carrot kheer—it’s a must for my sweet tooth!
Even if you’re vegetarian, seeraga samba ghee rice is a true winner. Pair it with comforting dishes like masoor dal tadka, flavorful toor dal fry, crispy cauliflower manchurian, or crunchy bhindi fry. Don’t forget to add a pappadum for extra crunch and a creamy raita to balance the meal. It all comes together to create a meal that’s simply irresistible!
Substitutes and Variations
Here are some easy ways to adjust or enhance your ghee rice recipe:
- Using a Pressure Cooker: Want to try cooking your rice in a pressure cooker? It’s simple! Just remember to adjust the water-to-rice ratio. For every 2 cups of seeraga samba rice, use 3 cups of water. This will help cook the rice perfectly in a pressure cooker.
- Adding Raisins and Cashews: If you like a hint of sweetness in your rice, try adding some raisins and cashews. Fry them in a little ghee until golden brown, then sprinkle them on top of the rice just before serving. This will add a nice crunch and sweetness to your dish, making it even more flavorful.
- Using Basmati Rice Instead of Seeraga Samba Rice: Prefer basmati rice? You can easily swap it for seeraga samba rice in this recipe. However, you’ll need to adjust the liquid ratio. Use 3.5 cups of coconut milk for every 2 cups of basmati rice.
If you’re using store-bought coconut milk, keep in mind that it can be very thick. To make it easier to cook with, dilute it with water until you have a total of 3.5 cups of liquid. On the other hand, if you’d like to make fresh coconut milk, here’s how: Take about 300 grams of grated coconut and blend it with 3/4 cup of water. Then, strain the mixture to extract the milk. If you find you don’t have enough coconut milk, just add water to make up the required amount. Both fresh and store-bought coconut milk work well and will give you great results!
These tips will help you customize your recipe and make your ghee rice even more delicious!
Why I Prefer the Dum Method to the Rice Cooker
You can make this ghee rice in an instant pot or rice cooker if you’re looking for convenience. However, the dum method is the best choice if you want the most flavor and aroma. Dum cooking means slow-cooking the rice in a sealed pot, which helps the spices and ghee mix together perfectly. This method also makes the rice fluffy, soft, and full of flavor, which is hard to achieve with a rice cooker.
If you prefer to use a rice cooker, don’t worry—it’s still easy to make delicious ghee rice! First, cook all the spices and ingredients in a regular pot on the stove. Once everything is ready, transfer it to your rice cooker. Then, add the rice and let the rice cooker do the rest of the work for you. It’s an easier way to make ghee rice, but the dum method will give you the richest taste every time!
Ingredients You’ll Need
To make this perfect ghee rice, here are the ingredients:
- 2 tbsp ghee – the main flavoring fat
- 3 tbsp oil – helps balance the richness
- 2 tbsp ginger garlic paste – for aroma and flavor
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods
- 1 large onion, thinly sliced
- 2 green chilies, slit
- Few screw-pine leaves (optional, for extra fragrance)
- A handful of chopped mint leaves
- A handful of chopped coriander leaves
- 1 tomato, sliced
- 3.5 cups coconut milk – both thick and diluted
- 2 cups seeraga samba rice, soaked for 20 minutes
- 1 ½ tsp salt, or to taste
Step-by-Step Instructions on how to make Ghee Rice
- First, take the seeraga samba rice and rinse it well under running water to remove any excess starch. After rinsing, soak the rice in water for 20 minutes. This helps the rice cook evenly and soak up flavors. Once the soaking is done, drain the water and keep the rice aside for later.
- In a cooking pot, heat some ghee and a little oil. Once heated, add a cinnamon stick, a few cloves, cardamom pods, and some ginger-garlic paste. Stir everything gently on a low flame for 2-3 minutes. The spices will start to release a nice aroma.
- Now, add the sliced onions to the same pot and cook them until they turn soft and see-through. Once the onions are ready, add green chilies, screw-pine leaves (if available), chopped mint leaves, and chopped coriander leaves. Mix everything well so the flavors come together.
- After that, add the sliced tomatoes to the pot. Cook on a low flame for 2-3 minutes. Stir gently and make sure the tomatoes become soft but don’t overcook them.
- Pour in the coconut milk (both thick and diluted varieties). Stir everything so the flavors combine. Keep the flame low and wait until bubbles start forming at the edges of the pot.
- Once you see the bubbles, add the soaked and drained rice to the pot. Mix everything lightly so the rice is well-coated with the flavors.
- To cook the rice, cover the pot completely. If possible, place an aluminum sheet on top of the pot and then use a lid to seal it tightly. This keeps the steam inside, which is important for cooking the rice perfectly. Let the rice cook on a low flame for 15 minutes.
- Once done, don’t open the pot immediately. Let the rice sit, covered, for another 15 minutes. This resting time allows the flavors to settle and the rice to finish cooking with the steam.
- Finally, uncover the pot and gently fluff the rice with a fork or spoon. Be careful not to break the rice. Add some chopped coriander leaves on top and drizzle an extra tablespoon of ghee for more flavor. Mix everything lightly one last time and serve the rice while it’s hot.
You may add in some ghee fried cashews and raisins before serving if you want.
Easy Cooking Tips for Ghee Rice
- Get Ingredients Ready First: Before you start, make sure all your ingredients are prepared and within reach. This recipe comes together quickly, and having everything ready will stop onions, tomatoes, or other ingredients from overcooking.
- Cook Onions and Tomatoes Carefully: Be gentle when cooking the onions. If they are overcooked, they can turn the rice brown, which isn’t ideal for ghee rice. Similarly, don’t overcook the tomatoes, as it can make the rice a little sour and change its color.
- Handle Coconut Milk with Care: Coconut milk can curdle if boiled too much. To avoid this, watch for small bubbles forming around the edges of the pot—this is the right time to add the rice.
- Pandan Leaves Are Optional: Adding pandan leaves can give the rice a lovely fragrance. However, if you don’t have them, that’s okay! Using coriander and mint leaves alone will still give the rice a fresh and aromatic flavor.
- Use the Right Amount of Water: The water-to-rice ratio changes depending on the type of rice you use. For seeraga samba rice, use 1 3/4 cups of water for every cup of rice. For basmati rice, use 1 1/2 cups of water for every cup of rice. If you’re only cooking 1 cup of rice, add a bit more water—use 2 cups for seeraga samba rice and 1 3/4 cups for basmati. This will ensure your rice cooks perfectly without becoming too dry or mushy.
Variations You Can Try
- Add cashews and raisins: Fry some cashews and raisins in ghee until golden. Sprinkle them on top before serving for a rich and sweet touch.
- Add vegetables: You can mix in chopped carrots, beans, or green peas before cooking the rice. This adds color and makes the dish more filling.
- Make it spicier: If you like heat, add a little black pepper or red chili powder along with the spices.
- Top with fried onions: Add some crispy fried onions (also called birista) on top before serving. They give a sweet crunch and make the rice even more flavorful.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or coconut milk to bring back the softness.
This dish is also great for lunchboxes — it stays moist and flavorful even when cold.
Faqs
Yes, you can use basmati rice, and it will still taste great. Basmati has long grains and gives a nice texture. But seeraga samba has a richer aroma and deeper flavor, which makes the dish more special. If you’re using basmati, use only 1½ cups of coconut milk instead of the full amount. This helps the rice stay light and fluffy.
No. While both are rice-based, fried rice is usually stir-fried with soy sauce and vegetables. This dish is gently simmered in coconut milk with ghee and spices.
You can replace coconut milk with water or milk, but the rich taste will not be the same. Coconut milk adds a creamy texture and delicate flavor.
Seeraga Samba Ghee Rice Recipe (Authentic)
Description
Seeraga Samba Ghee Rice, a fragrant and flavorful Indian dish, is perfect for both festive occasions and everyday meals. This recipe brings together the rich aroma of spices, the creaminess of coconut milk, and the nutty goodness of ghee to create a delectable rice dish. The use of Jeera Rice elevates the texture, making it light and fluffy. With a combination of sautéed onions, green chilies, and fresh herbs like mint and coriander, each spoonful bursts with layers of flavor. Easy to prepare, yet luxurious in taste, Ghee Rice complements any main course beautifully, making it a versatile addition to your culinary repertoire.
Ingredients for the Ghee Rice
Instructions on how to make Seeraga Samba Ghee Rice
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Rinse the seeraga samba rice well under running water to remove excess starch. Soak it in water for 20 minutes, then drain and set aside.
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Heat some ghee and a bit of oil in a pot. Add a cinnamon stick, cloves, cardamom pods, and ginger-garlic paste. Cook on low heat for 2-3 minutes until it smells aromatic.
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Add sliced onions to the pot and cook until they become soft and translucent. Then add green chilies, screw-pine leaves (if available), chopped mint, and coriander leaves. Mix well.
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Add sliced tomatoes and cook on low heat for 2-3 minutes until soft but not mushy.
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Pour in thick and diluted coconut milk. Stir everything together and cook on low heat until you see bubbles forming at the edges.
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Add the soaked and drained rice to the pot. Gently mix to coat the rice with the flavors.
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Cover the pot tightly (using an aluminum sheet under the lid if possible) to trap the steam. Cook on low heat for 15 minutes.
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Let the rice rest, covered, for another 15 minutes after cooking to absorb the flavors.
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Uncover and fluff the rice gently with a fork. Sprinkle chopped coriander leaves on top and drizzle a little extra ghee. Serve hot and enjoy!
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 747.1kcal
- % Daily Value *
- Total Fat 47.88g74%
- Saturated Fat 33.86g170%
- Trans Fat 0.03g
- Cholesterol 13.1mg5%
- Sodium 728.81mg31%
- Potassium 658.62mg19%
- Total Carbohydrate 74.36g25%
- Dietary Fiber 2.23g9%
- Sugars 2.91g
- Protein 9.91g20%
- Vitamin A 95.09 mcg
- Vitamin C 54.02 mg
- Calcium 82.64 mg
- Iron 7.54 mg
- Vitamin D 0 mcg
- Vitamin E 1.97 mg
- Vitamin K 21.54 mcg
- Thiamin 0.14 mg
- Riboflavin 0.09 mg
- Niacin 2.77 mg
- Vitamin B6 0.32 mg
- Folate 55.21 mcg
- Vitamin B12 0 mcg
- Phosphorus 272.4 mg
- Magnesium 118.89 mg
- Zinc 2.12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
