Seeraga Samba Rice — Chettinad and Biryani Short Grain (சீரக சம்பா அரிசி)

Tamil Nadu — cultivated in the Kaveri and Vaigai river deltas; the preferred rice for Chettinad, Dindigul, and Ambur biryani traditions

Seeraga samba (literally 'cumin rice' in Tamil for its fragrance) is a short-grain, aromatic rice variety grown in Tamil Nadu that forms the basis of Chettinad and Tamil Muslim biryani. It is fundamentally different from basmati: shorter, non-elongating, with a natural cumin-like aroma and a slightly firmer, separate-grain texture when cooked. The rice-to-water ratio is 1:1.5 (less water than basmati) and the cooking time is shorter. When used in Chettinad biryani (mutton or chicken), the rice absorbs the intensely spiced gravy and takes on a deep, complex flavour that basmati's long neutral grain does not achieve. The fragrance is distinguishable across a room.

In Chettinad biryani, Ambur biryani, and alongside Chettinad chicken curry. The fragrance of the rice itself is part of the dish's identity.