THINAI ORGANICS · HERITAGE RICES
Thinai Seeraga Samba Rice (1Kg)
₹265.00
M.R.P.: ₹300.00
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🚚 Free delivery in Chennai on orders of ₹500 and above · Delivery across India (charge shown at checkout by PIN code)
📋 Product Description
- A Tamil biryani made with long-grain basmati always tastes a little like a restaurant biryani. Good, but not the one from a wedding pandhal or the famous biryani shops of Ambur and Dindigul. Read more ↓
- A traditional Tamil rice variety, packed and dispatched from Chennai.
🌿 Why Families Choose It
- Part of a wide range of traditional Tamil kitchen staples, so one order can cover your whole pantry.
- Thinai Organics has delivered more than 10,000 orders since 2018.
🚚 Delivery & Payment
- Free delivery in Chennai on orders of ₹500 and above.
- Delivery across India: enter your PIN code at checkout to see the charge before you pay.
- Pay securely by UPI, card or netbanking (Razorpay).
🥣 How to Use
- Preparation: follow the directions on the pack, or ask us on WhatsApp.
- Store in a cool, dry place in an airtight container after opening.
10,000+ ordersdelivered since 2018
Farmer-milled milletsdehulled and packed by our farmers, no co-packer
Pressed in Chennaiwood pressed (marachekku) oils, no refining
Founded by SaranyaRead our story · Google reviews
About Thinai Seeraga Samba Rice (1Kg)
A Tamil biryani made with long-grain basmati always tastes a little like a restaurant biryani. Good, but not the one from a wedding pandhal or the famous biryani shops of Ambur and Dindigul.
The difference is the rice. Basmati grains stay separate and long, but they don't soak up masala the same way, and the dish tastes of rice with masala on top rather than masala cooked into every grain.
Seeraga samba (also called jeeraga samba) is the small, fragrant Tamil rice those biryanis are built on. Each grain is tiny, like a cumin seed, which is where the name comes from. It absorbs ghee, meat or vegetable juices and spices right through, and gives that distinct seeraga samba aroma the moment you open the lid.
Why cooks pick this:
- Traditional Tamil biryani rice
- Small aromatic grains that take in the masala
- Also great for pulao, ghee rice and festive cooking
- 1kg pack
How to cook: Wash gently 2 to 3 times and soak for 20 to 30 minutes. For biryani, start with about 1½ cups of water per cup of rice and adjust to your pot and stove. Don't over-stir once it is in.
Festival biryani is cooked once and remembered all year. The rice is the one thing you can't fix after it is in the pot.
Add a pack of seeraga samba to your cart and cook your next biryani the Tamil way.
