Kongunadu Special Pattani Biryani Recipe (Green Peas Biryani From Kongunadu)
Embark on a delightful culinary journey with this Kongunadu Special Pattani Biryani, an aromatic and vibrant green peas biryani that is celebrated for its exquisite flavors and comforting essence. This one-pot dish, rooted in the culinary traditions of the Kongunadu region, brings together fragrant basmati rice and wholesome green peas, enveloped in a medley of spices that tantalize the palate. Perfect for lunch or a cozy weeknight dinner, this vegetarian delight is sure to impress both family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups |
| Sunflower oil | 2 tablespoons |
| Bay leaves (tej patta) | 2 |
| Cardamom (Elaichi) pods/seeds | 3-4 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Pearl onions (Sambar Onions) | 1 cup (peeled and kept whole) |
| Garlic | 3 cloves (grated) |
| Ginger | 1 piece (grated) |
| Green chillies | 4 (slit lengthwise) |
| Tomatoes | 2 (finely chopped) |
| Mint leaves (Pudina) | 1/2 cup (finely chopped) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green peas (Matar) | 1-1/2 cups |
| Salt | To taste |
| Coriander leaves (Dhania) | Small bunch (finely chopped) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~8 g |
| Carbohydrates | ~50 g |
| Fat | ~10 g |
| Fiber | ~5 g |
| Sodium | ~200 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Total Time: 105 minutes
- Servings: 4
Instructions
To begin the creation of the Kongunadu Special Pattani Biryani, the first step involves thoroughly washing the basmati rice, followed by soaking it in water for approximately 30 minutes to enhance its texture during cooking. Once soaked, drain the rice and set it aside to allow excess moisture to escape.
In a heavy-bottomed pan, heat a tablespoon of sunflower oil over medium heat. To this, add the chopped mint leaves, bay leaves, cardamom pods, cinnamon stick, cloves, and fennel seeds, allowing them to sauté for a minute until their aromas begin to release.
Next, introduce the pearl onions into the pan, frying them gently for about 5 minutes, or until they achieve a golden hue. The addition of ginger, garlic, and slit green chillies follows, requiring another 2 minutes of stirring to develop a rich, fragrant base.
Once the onions are fragrant and golden, add the finely chopped tomatoes and turmeric powder, stirring until the tomatoes soften and meld into the mixture. This step is crucial for building the dish’s depth of flavor.
Then, fold in the green peas along with the washed basmati rice. Pour in 4 cups of water, ensuring that the rice is adequately submerged. Season with salt to taste, and bring the mixture to a brisk boil, creating a bubbling cauldron of enticing aromas.
Upon reaching a vigorous boil, reduce the heat to low, cover the pan tightly, and allow the Pattani Biryani to cook undisturbed until all the water is absorbed and the rice is tender and fluffy—this should take about 20-25 minutes.
After the cooking time, turn off the heat and let the Kongunadu Special Pattani Biryani rest in the pan for an additional 5 minutes. This resting period is essential for allowing the flavors to marry beautifully.
Finally, uncover the pan and gently stir in fresh lime juice and chopped coriander leaves, infusing a bright zestiness that complements the rich spices beautifully.
Serve the Kongunadu Special Pattani Biryani warm, ideally paired with Thakkali Vengaya Pachadi for an authentic experience that captures the essence of the Kongunadu region. Enjoy the delightful flavors and the loving effort that goes into every delicious bite!
This recipe is not only a feast for the senses but also a heartwarming reminder of the power of home-cooked meals to bring people together.
