Kongunadu Special Pattani Biryani Recipe (Green Peas Biryani From Kongunadu)
A vegetarian Kongunadu recipe with basmati rice, tablespoons sunflower oil, bay leaves (tej patta). Ready in 1h 45m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Kongunadu Special Pattani Biryani Recipe, wash rice and soak in water for 30 minutes
basmati rice(2 cups) - 2
Drain and set it aside
- 3
Heat a tablespoon of oil in a heavy bottomed pan over medium heat
- 4
Add chopped mint leaves, bay leaves, cardamom, cinnamon, cloves and fennel seeds
bay leaves (tej patta)(2)-4 cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1)cloves (laung)(3)fennel seeds (saunf)(1 teaspoon)cloves garlic - grated(3)tomatoes - finely chopped(2)mint leaves (pudina) - finely chopped(1/2 cup)coriander (dhania) leaves - small bunch finely chopped - 5
Saute for a minute
- 6
Add Shallots (sambar onions) and fry for about 5 minutes till golden
pearl onions (sambar onions) - peeled and kept whole(1 cup) - 7
Add the ginger, garlic and green chillies
cloves garlic - grated(3)ginger - grated(1)green chillies - slit lengthwise(4)-/2 green peas (matar)(1 cups) - 8
Cook for another 2 minutes, stirring continuously until you can smell a good aroma
- 9
Add in the tomatoes, turmeric and saute until the tomato softens
tomatoes - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon) - 10
Finally add in the green peas, the washed rice and 4 cups of water
basmati rice(2 cups)green chillies - slit lengthwise(4)-/2 green peas (matar)(1 cups) - 11
Add salt to taste
salt - to taste - 12
Bring the Pattani Biryani to a brisk boil
- 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
basmati rice(2 cups) - 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
bay leaves (tej patta)(2)mint leaves (pudina) - finely chopped(1/2 cup)coriander (dhania) leaves - small bunch finely chopped - 15
Serve the Kongunadu Special Pattani Biryani along with a Thakkali Vengaya Pachadi for lunch or a weeknight dinner
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kongunadu Special Pattani Biryani Recipe (Green Peas Biryani From Kongunadu)
A vegetarian Kongunadu recipe with basmati rice, tablespoons sunflower oil, bay leaves (tej patta). Ready in 1h 45m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
To begin making the Kongunadu Special Pattani Biryani Recipe, wash rice and soak in water for 30 minutes
basmati rice(2 cups) - 2
Drain and set it aside
- 3
Heat a tablespoon of oil in a heavy bottomed pan over medium heat
- 4
Add chopped mint leaves, bay leaves, cardamom, cinnamon, cloves and fennel seeds
bay leaves (tej patta)(2)-4 cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1)cloves (laung)(3)fennel seeds (saunf)(1 teaspoon)cloves garlic - grated(3)tomatoes - finely chopped(2)mint leaves (pudina) - finely chopped(1/2 cup)coriander (dhania) leaves - small bunch finely chopped - 5
Saute for a minute
- 6
Add Shallots (sambar onions) and fry for about 5 minutes till golden
pearl onions (sambar onions) - peeled and kept whole(1 cup) - 7
Add the ginger, garlic and green chillies
cloves garlic - grated(3)ginger - grated(1)green chillies - slit lengthwise(4)-/2 green peas (matar)(1 cups) - 8
Cook for another 2 minutes, stirring continuously until you can smell a good aroma
- 9
Add in the tomatoes, turmeric and saute until the tomato softens
tomatoes - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon) - 10
Finally add in the green peas, the washed rice and 4 cups of water
basmati rice(2 cups)green chillies - slit lengthwise(4)-/2 green peas (matar)(1 cups) - 11
Add salt to taste
salt - to taste - 12
Bring the Pattani Biryani to a brisk boil
- 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
basmati rice(2 cups) - 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
bay leaves (tej patta)(2)mint leaves (pudina) - finely chopped(1/2 cup)coriander (dhania) leaves - small bunch finely chopped - 15
Serve the Kongunadu Special Pattani Biryani along with a Thakkali Vengaya Pachadi for lunch or a weeknight dinner
Rate this recipe