Seeraga Samba Rice

Description

“Seeraga samba—this indigenous variety of rice needs no introduction. The word instantly brings memories of the humble delicacy of biryani. Aromatic, tiny, and pricey—the rice has been gaining immense popularity in households and the hotel industry for its distinct flavor-absorbing properties. The rice takes its name from seeragam (cumin seeds) because of its physical resemblance, both being small and ovular; samba refers to the season (typically August to January) when the rice is grown. Cultivation of seeraga samba is confined to Vellapallam and Keevalur taluks in Nagapattinam district; Uppiliyapuram panchayat union in Trichy district; and parts of Thanjavur district in central Tamil Nadu. It may be the first rice variety from Tamil Nadu to get the Geographical Indication tag. Seeraga samba is a wonderful alternative to your polished rice any day,” suggests R. Pitchiah, clinical nutritionist, Fortis Malar Hospital. Seeraga Samba rice contains selenium, which helps to prevent cancer of the colon and intestine. It has more fiber, which helps to remove free radicals from the colon and intestine. It also has phytonutrients, and these help to fight breast cancer and strengthen heart function. The oil in the seeraga samba rice reduces cholesterol. It is rich in fiber; hence, it reduces the low-density lipoprotein (LDL) cholesterol and increases high-density lipoprotein (HDL) in the body. It’s good for people with diabetes. Since it is rich in fiber, it controls the calories in the food and thus stops more intake of food. It also eases digestion and helps to relieve constipation. While we need only small amounts of it, this rice is rich in antioxidants that protect us from heart diseases. It improves thyroid health and lowers hyperthyroidism. Nutrient break-up: Calories: 172 Kcal
Protein: 3 grams
Fiber: 2.4 grams
Carbohydrate: 38 grams. COCONUT RICE RECIPE: Ingredients: Rice: 1 cup
Ghee: 2 tbsp
Ginger-garlic paste: 1 tbsp
Coconut milk: 300 ml (or) One-and-a-half cups of coconut milk and one-and-a-half cups of water
Green Chilli: one or two, slit
Cinnamon: 2
Cardamom: 1
Cloves: 2
Bay leaves: 2
Salt: a pinch
A fistful of peas, carrots, beans, and potatoes, sliced
Method:

Soak seeraga samba rice in water for 15 minutes.
In a pressure cooker, add ghee, spices, and ginger-garlic paste and sauté.
Next, add the vegetables and green chili, along with a pinch of salt, and sauté.
Add rice and coconut milk.
Pressure cook for 12 minutes.
Serve warm.”

“Business Type: Manufacturer, Supplier
Cultivation Type: Natural
Texture: Hard
Surface Finishing: Unpolished
Speciality: High In Protein, No Preservatives
Usage/Application: Cooking, Human Consumption
Certification: FSSAI Certified
Variety: Short Grain
Packaging Type: Plastic Sack Bags
Packaging Size: 1 kg, 5 kg, 10 kg, 25 kg
Type: Kalanamak Rice
Country of Origin: India ”