Spice mix with the right balance of mint, green chilli and herbs, takes you straight to the biryani capital of Tamil Nadu.
Cooking Instructions
Soak 250g (1.5 cups) seeraga-samba rice for at least 30 mins.
If using goat meat, cook meat in a pressure cooker first.
Save the goat broth for later.
Mix the contents with 100ml water to make a paste in a pressure cooker
or in a pan of choice.
Add 30ml oil & 30ml ghee to the mix.
Saute on low-medium heat for about 20 minutes.
Add 250g protein of choice.
Add 25ml curd, half a lemon and saute for a few minutes.
Add required amount (approx. 3 cups) of water (or goat broth)
and allow to boil, then add the soaked rice,
0.5 teaspoon ghee, 0.5 cup chopped mint leaves.
Check the salt levels to match your taste,
then cook in a pressure cooker or tightly sealed pan until done.
Allergy Statement
May contain nuts (including coconut).
Natively free of soy, gluten and dairy.
But might be processed in a facility that processes these.
Nutrition Facts
Nutrition Facts (approx values)
Per 100g
Serving size
25g
Calories
311
Total Fat (7.3g)
9.36%
Saturated Fat (0.9g)
4.50%
Trans Fat (<0.1g)
-
Cholesterol
-
Sodium (2.49mg)
0.11%
Total Carbohydrates (57.4g)
20.87%
Dietary Fiber (5.8g)
-
Total Sugars (<0.1g)
-
Includes 0g Added Sugars
-
Protein (3.9g)
7.80%
Vitamin C (43.9mg)
81.30%
Calcium (58.0mg)
4.46%
Iron (0.131mg)
0.73%
Potassium (6.86mg)
0.15%
*% Daily Value (DV) tells you how much a nutrient in a serving of food
contributes to a daily diet. 2000 calories a day is used for general
nutrition advice.
