Simple Veg Biryani made with Zeeraka Sambha | Chitti Mutyalu Rice

5.0 AVERAGE

This special Biryani made with the South Indian version of the Basmati Rice is so delicious and filled with the rich combined flavours of your favourite vegetables, spices and curds that the smells that waft out announce that Veg Biryani is being cooked in the house that day.

I call this recipe of Veg Biryani my ‘Lazy Day Recipe’. Believe me, it is that simple to make!Just cook the veggies till tender, add the soaked rice and cook till water dries out. That’s all!!Wonder!! This is not at all a difficult recipe. And it doesn’t hours and hours to make! To tell you thetruth, it is so simple almost everyone knows how to make it. The only special feature is theway the Tamilians make it. You’ll agree with me that the taste of food feels different depending on who made it and how. The difference lies in the method and the chef’s touch.

In the same way the way the Tamilians make the Veg Biryani is slightly different from how it is made elsewhere. The rice used for this Biryani is called Chittimutyalu by the Telugu speaking people. Tamil speakers refer to it as Zeeraka Sambha. For the South Indians this variety of rice is equivalent to what Basmati rice is to the North Indians. The grains of rice look like tiny pearls so the rice is referred to Chitti Mutyalu (Tiny pearls). Actually this rice is more in use among the Tamil households than among the Telugus.

The Chitti Mutyalu rice is very fragrant like the Basmati Rice. This rice is used for preparing Biryani, Pulao and Payasam etc. The rice is also referred to as ‘Son-in-Law’s Rice’. When the new Son in Law comes to the house, he is served Payasam (Kheer) made from Chitti Mutyalu rice.

You may also like this Hyderabadi Egg Dum Biryani

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Tips

Chitti Mutyalu/ Zeeraka Sambha:

• This rice is very fragrant, like the Basmati rice. You must definitely try this rice. If it is not available, you may use any good ordinary rice. Remember to soak it. Else, you may use Basmati rice. Just remember that the ratio of rice to water for Chitti Mutyalu is 1:2

Vegetables:

• You need not use the same vegetables that I have mentioned or used. You may take all together one cupful of any available vegetables. If you fancy mushrooms or Paneer, go ahead and use them.

• Do not cut the vegetables into small pieces. If the vegetables are of medium size, their size makes the taste stand out when you are eating the Biryani.

• In the Tamilian version of Veg Biryani, the Tomato pieces are added after the other vegetables are cooked. Rice is added immediately after that. In this way, the tomatoes are not allowed to soften to a pulp. It is considered correct to have the tomato pieces be felt in the bite along with the rice.

Hot Water:

• Using hot water ensures the grains to be well separated after cooking. Adding cold water destroys the taste of the roasted and fried masalas. Moreover, adding cold water forces the rice to boil for too long and the rice becomes too soft. Biryani rice should never be lumpy and soft.

Esaru (Boiling water for cooking rice):

• When the Esaru, the base liquid for the Biryani (here, the water with Vegetables and spices) is boiling, check for seasoning. It is better if the Esaru is slightly on a higher side in salt and spices. The taste will adjust itself after rice is added to the boiling water (Esaru). Salt can be also adjusted when the rice is cooked half way through. If the spiciness looks to be bland, just sprinkle a few chopped green chilli and close the lid after the Biryani is completely ready.

Chilli Powder:

• This Biryani does not need any red chilli powder. I have used just a little red chilli powder for colour, that’s all.