Kongunadu Special Pattani Biryani Recipe (Green Peas Biryani From Kongunadu)

Name: Kongunadu Special Pattani Biryani Recipe (Green Peas Biryani From Kongunadu)
Prep time: 105 min
Cuisine: Kongunadu
Ingredients: 2 cups Basmati rice; 2 tablespoons Oil; 2 Bay leaves (tej patta); 3-4 Cardamom (Elaichi) Pods/Seeds; 1 inch Cinnamon Stick (Dalchini); 3 Cloves (Laung); 1 teaspoon Fennel seeds (Saunf); 1 cup Pearl onions (Sambar Onions); peeled and kept whole; 3 cloves Garlic; grated; 1 Ginger; grated; 4 Green Chillies; slit lengthwise; 2 Tomatoes; finely chopped; 1/2 cup Mint Leaves (Pudina); finely chopped; 1/2 teaspoon Turmeric powder (Haldi); 1-1/2 cups Green peas (Matar); Salt; to taste; Coriander (Dhania) Leaves; small bunch finely chopped

By Admin

Prep Time Total in 105 M

Course One Pot Dish

Cuisine Kongunadu

Diet Vegetarian

A flavourful Green Peas Biryani Recipe from Kongunadu is just perfect for lazy weekends, picnics, parties and a lunch box. This Kongunadu Special Pattani Biryani takes just 40 minutes to cook and is cooked over the gas in a wide pan/skillet. For those who have not heard about Kongunadu, it is the area around Erode, Salem and Coimbatore. It is located in the North west of Tamil Nadu. The Kongunadu Cuisine is neither too spicy or oily, but full of flavours and taste.

Ingredients

2 cups Basmati rice
2 tablespoons Oil
2 Bay leaves (tej patta)
3-4 Cardamom (Elaichi) Pods/Seeds
1 inch Cinnamon Stick (Dalchini)
3 Cloves (Laung)
1 teaspoon Fennel seeds (Saunf)
1 cup Pearl onions (Sambar Onions)
peeled and kept whole
3 cloves Garlic
grated
1 Ginger
grated
4 Green Chillies
slit lengthwise
2 Tomatoes
finely chopped
1/2 cup Mint Leaves (Pudina)
finely chopped
1/2 teaspoon Turmeric powder (Haldi)
1-1/2 cups Green peas (Matar)
Salt
to taste
Coriander (Dhania) Leaves
small bunch finely chopped

Instructions

Step 1

To begin making the Kongunadu Special Pattani Biryani Recipe, wash rice and soak in water for 30 minutes

Step 2

Drain and set it aside

Step 3

Heat a tablespoon of oil in a heavy bottomed pan over medium heat

Step 4

Add chopped mint leaves, bay leaves, cardamom, cinnamon, cloves and fennel seeds

Step 5

Saute for a minute

Step 6

Add Shallots (sambar onions) and fry for about 5 minutes till golden

Step 7

Add the ginger, garlic and green chillies

Step 8

Cook for another 2 minutes, stirring continuously until you can smell a good aroma

Step 9

Add in the tomatoes, turmeric and saute until the tomato softens

Step 10

Finally add in the green peas, the washed rice and 4 cups of water

Step 11

Add salt to taste

Step 12

Bring the Pattani Biryani to a brisk boil

Step 13

Once the rice comes to a brisk boil, turn the heat to low, cover the pan and cook the Pattani Biryani until all the water is absorbed and rice is tender and fluffy

Step 14

Once done, turn off the heat and allow the Kongunadu Special Pattani Biryani to rest in the pan for 5 minutes and then open to stir in lime juice and coriander leaves

Step 15

Serve the Kongunadu Special Pattani Biryani along with a Thakkali Vengaya Pachadi for lunch or a weeknight dinner