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.
Serve the Kongunadu Special Pattani Biryani along with a Thakkali Vengaya Pachadi for lunch or a weeknight dinner.
Cuisine: Kongunadu
Course: One Pot Dish
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 85 M
Total in 105 M
To begin making the Kongunadu Special Pattani Biryani Recipe, wash rice and soak in water for 30 minutes. Drain and set it aside.
Heat a tablespoon of oil in a heavy bottomed pan over medium heat. Add chopped mint leaves, bay leaves, cardamom, cinnamon, cloves and fennel seeds. Saute for a minute.
Add Shallots (sambar onions) and fry for about 5 minutes till golden. Add the ginger, garlic and green chillies. Cook for another 2 minutes, stirring continuously until you can smell a good aroma.
Add in the tomatoes, turmeric and saute until the tomato softens. Finally add in the green peas, the washed rice and 4 cups of water. Add salt to taste. Bring the Pattani Biryani to a brisk boil. 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.
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.
Serve the Kongunadu Special Pattani Biryani along with a Thakkali Vengaya Pachadi for lunch or a weeknight dinner.