Authentic Tamil Nadu Salem Seeraga Samba Pulao with Spicy Onion Raitha
Fragrant and aromatic Salem-style seeraga samba rice cooked with tender mutton chunks, traditional spices, and fresh herbs. Served alongside a cool, spicy onion raitha for a deeply comforting and authentic South Indian feast.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pressure cooker over medium heat and add the whole spices until they crackle.
2
Add the sliced onions and green chilies, sautéing until the onions turn golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add the chopped tomatoes, turmeric, chili powder, and coriander powder, cooking until the oil separates from the masala.
5
Add the mutton pieces and sear them well with the masala for about 5 minutes.
6
Pour in 1 cup of water, cover the pressure cooker, and cook for 4 to 5 whistles until the mutton is tender.
7
Open the cooker, add the remaining water, mint leaves, coriander leaves, and salt, bringing the mixture to a rolling boil.
8
Drain the soaked seeraga samba rice and gently stir it into the boiling broth.
9
Cover with a tight lid and cook on low heat for 12 to 15 minutes until the water is fully absorbed and the rice is fluffy.
10
Fluff the pulao gently with a fork and serve hot with spicy onion raitha.
Ingredients
2 cups Seeraga Samba rice, washed and soaked for 20 minutes
500g mutton pieces, bone-in preferred
2 large onions, thinly sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1/4 cup mint leaves
1/4 cup coriander leaves
3 green chilies, slit
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon coriander powder
Whole spices (2 bay leaves, 4 green cardamoms, 4 cloves, 1-inch cinnamon stick)
3 tablespoons ghee or coconut oil
Salt to taste
3.5 cups water
*This AI-generated recipe may contain inaccuracies.