Green Peas Rice is a simple and quick variety rice made using coconut ground spice and green peas. Colorful, flavorful and very tasty rice, perfect for the kids lunch box. I have given this recipe using one pot method where we add all the ingredients in the pressure cooker and cook it one go. Basmati Rice is perfect for making this rice, but you can also use the conventional rice that you are using. You should adjust the water level depending on the rice that you are using. For Basmati Rice, we just need to soak the rice for about 30 minutes, add just 1 cup of water (for 1 cup of rice) and cook it in low-medium flame for about 20 minutes with a whistle in the pressure cooker. For other rice, you need to adjust the cooking time and water accordingly.
Recipe Card for Green Peas Rice:
Green Peas Rice | Pacha Pattani Sadham
Green Peas Rice (Pacha Pattani Sadam) is mild masala rice made using green peas and spices. Unlike Peas Pulao we don't add whole masalas, but it's typical tamil nadu style where we just grind cocont ground masala and mix it with the rice. A flavorful and tasty rice for kids lunch box
- ½ cup Fresh Green Peas ((you can also use frozen peas))
- 1 cup Basmati Rice ((other rice variety can also be used))
- 1 nos Onion (medium size, chopped lengthwise )
- 1 nos Tomato (medium size, chopped)
- 1 pinch Turmeric Powder
- 1 tsp Salt (adjust to your taste)
For Grinding
- 1 tbsp Grated Coconut
- 1 inch Ginger
- 2 nos Garlic cloves ((optional))
- 1 tsp Cumin Seeds
- 2 nos Green Chili
For Tempering
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- few Curry leaves
Preparation
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Wash and Soak the Basmati Rice for about 30 minutes
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Finely chop the Onion and Tomato and keep it aside
Masala Preparation
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Add the green chili, cumin seeds, grated coconut, garlic and ginger in the mixer and grind it to the fine paste
Let's start making the Pattani Rice
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In a pressure cooker add the oil and heat the pan. Once the oil gets heat add the mustard seeds. When the mustard seeds started to sputter add the urad dhal and curry leaves and fry them till the color of the dhal change to golden brown.
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Add the chopped onion and fry them till the onion becomes transparent. Then add the chopped tomato and mix well.
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Now add the ground masala paste and mix well. Cook it for a minute.
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Then add Green Peas and give a mix
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Finally add soaked rice and add 1 cup of water along with salt.
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Close the pressure cooker, keep the whistel and cook in medium – low flame for about 20 minutes. Don't need to worry about the number of whistles, but just cooke for 20 minutes in medium-low flame
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Switch off the flame. Once the pressure is released add coriander leaves and serve hot.
- We can use Red chili instead of green chili.
- We can use the same procedure and cook in Instant Pot. Once all the ingredients are added in instant pot in sauté mode, we can cancel the mode and press the pressure cook or manual button and keep the cook time as 5 mins. Once the cooking is done, let the pressure gets naturally released for 10 mins and then force release the pressure to get fluffy Pattani Rice.
- We can use Diluted Coconut milk instead of water to enhance the flavor.
- Also for tempering we can use ghee or butter in place of oil.
Method with Step by Step Pictures :
PREPARATION
-
Wash and Soak the Basmati Rice for about 30 minutes
-
Finely chop the Onion and Tomato and keep it aside
MASALA PREPARATION
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Add the green chili, cumin seeds, grated coconut, garlic and ginger in the mixer and grind it to the fine paste
LET’S START MAKING THE PATTANI RICE
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In a pressure cooker add the oil and heat the pan. Once the oil gets heat add the mustard seeds. When the mustard seeds started to sputter add the urad dhal and curry leaves and fry them till the color of the dhal change to golden brown.
-
Add the chopped onion and fry them till the onion becomes transparent. Then add the chopped tomato and mix well.
-
Now add the ground masala paste and mix well. Cook it for a minute.
-
Then add Green Peas and give a mix
-
Finally add soaked rice and add 1 cup of water along with salt.
-
Close the pressure cooker, keep the whistel and cook in medium – low flame for about 20 minutes. Don’t need to worry about the number of whistles, but just cooke for 20 minutes in medium-low flame
-
Switch off the flame. Once the pressure is released add coriander leaves and serve hot.
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