Green Peas Biriyani/Pachhai Pattani Biriyani/Matar Biriyani – Kongunadu Special Pattani Biriyani/Perfect Lunch box Recipe

Hello friends,

Today, it’s going to be a one pot meal, super aromatic and flavourful Green Peas Biryani from my kitchen. Though I make this quite often for lunch, as it is an easy lunch box recipe, I have always missed click pictures. so I have to get the pictures this time, so that I can share it with you all. Do try out this healthy, tasty, easy and  Kongunadu special Green Peas Biriyani and post your comments here. Meanwhile do check out other healthy and tasty one pot meals/Biriyani/Pulavs etc.

Here’s how to make Green Peas Biriyani with step by step photos…

Ingredients

Basmati Rice	1 cup
Green Peas [Fresh/Frozen]	½ cup
Onion/Vengayam	1 large sliced
Tomatoes/Thakkali	2-3
Green Chillies/Pachhai Milagai	2 slit lengthwise
Ginger & Garlic Paste/Inji Poondu Paste	1 ½ tsp
Red Chilli Powder/Milagai Thool	1 tsp
Garam Masala Powder	½ tsp
Turmeric Powder/Manjal Thool	½ tsp
Coconut Milk/ThengaiPaal	1 cup
Water	1 cup
Mint/Pudhina	One handful
Coriander Leaves/Kothamalli	3 tbsp finely chopped
Salt	As needed

For Tempering

Oil + Ghee	2 tbsp
Cinnamon	1 inch piece
Cloves	2
Bay Leaf/Birinji iali	1
Green Cardamom/Elachi	1

Preparation Time: 5-7 minutes

Cooking Time: 40 minutes

Serves: 4

Author: Priya Anandakumar

Method

Wash the basmati rice thoroughly at least 2-3 times with water and drain it. Add enough water and soak the rice for about 30 minutes.

Meanwhile boil 2 cups of water when it comes to rolling boil, add the washed tomatoes and switch off the stove. Cover it for about 5-7 minutes. Open the lid, let it cool peel the skin of the tomato and grind it in mixer to make a nice puree.

Heat a heavy bottomed pan/kadai/cooker. Add oil to the pan, and then add cinnamon sticks, bay leaf, cloves, green cardamom until you get a nice aroma.

Add onions, green chillies and fry until the onion turn to golden brown color.

Now add the ginger garlic paste and fry well until the raw smell vanishes. Add one fist of finely chopped mint leaves, coriander leaves and give a good stir, fry until the leaves are wilted.

Add ground tomato puree to the onions and saute well.

Add red chilli powder, garam masala powder, turmeric powder, salt and mix really well. Stir for about a minute. The oil will start to separate out of the masala.

Add required Salt

Now add the fresh/frozen green peas and fry for about 3-4 minutes.

Add 1 cup of coconut milk and 1 cup of water to the masala and let it come to boil. At this stage you can check the level of salt and spiciness.

Drain the water from basmati rice and add it to the pan/cooker. Reduce the flame to low medium and keep the pan closed with lid. [If you are using pressure cooker do not use the weight].

Cook the biriyani on low medium flame for about 12-15 minutes or until done. When all the water has evaporated and rice has cooked switch off the stove. Let the biriyani rest for about 5-7 minutes before mixing it well.

Yes, delicious, healthy and tempting Peas Biriyani is ready to be enjoyed. Serve it hot with any raitha of your choice.

Suggestions:

I have used coconut milk to make this biriyani, you can very replace it just with water and add 2 tbsp of curd/yogurt for tasty biriyani.

I have used frozen green peas, you can use fresh green peas also, whichever is available.

The green chillies and ginger garlic paste should cook well for the perfect taste of biriyani.

Adjust the spice level [red chilli powder & green chilli] according to your family requirement.

When the cooked rice is allowed to rest for 5-10 minutes, the rice does not break on mixing.

Blanching the tomatoes, grinding it and adding gives added taste to the biriyani .

Thank you all for visiting my space, please come back again for more interesting and quick lunch box recipes/one pot meals from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…