Pattani Sadham (Green Peas Pulao)
A fast, fragrant pulao of basmati and green peas with a mild onion-tomato masala and a generous tempering of mustard and urad. The classic Tamil lunchbox biryani.
Per serving
Ingredients
- 1 1/2 cupsBasmati rice
- 1 cupGreen peas (fresh or frozen)
- 3 mediumOnion, finely chopped
- 3 mediumTomato
- 5Green chillies, slit
- 1 1/2 tspGinger garlic paste
- 1 1/2 tspRed chilli powder
- 1/2 tspTurmeric powder
- 1/2 tspMustard seeds
- 1/2 tspUrad dal
- 10Curry leaves
- to tasteSalt
- 5 tbspOil
- 3 cupsWater
- 1 tbspGhee
Method
- 1
Soak basmati rice in cold water for 15 minutes; drain.
- 2
Pressure cook green peas with 1/2 tsp salt and just enough water to cover, for 5 whistles. Drain and set aside.
- 3
Blend the tomatoes to a smooth paste in a mixie.
- 4
Heat oil and ghee in a kadai. Add mustard seeds; when they crackle, add urad dal, curry leaves and slit green chillies.
- 5
Add chopped onion and ginger garlic paste. Sauté on medium for 6 minutes until lightly golden.
- 6
Add red chilli powder and turmeric. Stir 30 seconds. Add the tomato paste and salt; cook 4 minutes until oil separates.
- 7
Add the drained rice, peas and 3 cups water. Bring to a boil.
- 8
Reduce flame to low, cover tightly and cook 10-12 minutes until rice is just done and water is absorbed.
- 9
Rest covered 5 minutes. Fluff with a fork and serve with raita or kara chutney.