Green Peas Rice is a simple and quick variety rice made using green peas and coconut ground spice. Colorful, flavorful and very tasty rice, perfect for the kids lunch box. I have given this recipe using one pot pressure cooker 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 . 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.
SEE ALSO : Green Peas Pulao - Similar recipe but made with whole spices.
Alternatively you can make the whole masala along with green peas in a pan and mix it gently with cooked rice. Whenever you have a left over rice you can use this method. But i prefer using the pressure cooker method where you get nice, fluffy and flavorful rice.
Please refer other Pulao Recipes
Recipe Card for Green Peas Rice:
Green Peas Rice | Pacha Pattani Sadham | Pressure Cooker Method
Equipments Needed
- Pressure Cooker
Servings: 4 people
Calories: 168kcal
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
Print Recipe
Ingredients
- ½ cup Fresh Green Peas (you can also use frozen peas)
- 1 cup Basmati Rice (other rice variety can also be used)
- 1.25 cups Water 1 cup rice = 1.25 cups water
- 1 nos Onion medium size, chopped lengthwise
- 1 nos Tomato medium size, chopped
- 1 pinch Turmeric Powder
- 1 teaspoon Salt adjust to your taste
For Grinding
- 1 tablespoon Grated Coconut
- 1 inch Ginger
- 2 nos Garlic cloves (optional)
- 1 teaspoon Cumin Seeds
- 2 nos Green Chili
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
- few Curry leaves
Instructions
Preparation
- Wash and Soak the Basmati Rice for about 30 minutes
- Finely chop the Onion and Tomato and keep it aside
Masala Preparation
- 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
- 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 1.25 cups of water along with salt. (1 cup of basmati rice = 1.25 cups of water)
- Close the pressure cooker, keep the whistle and cook in low flame for about 20 minutes. Don't need to worry about the number of whistles, but just cooke for 20 minutes in low flame
- Switch off the flame. Once the pressure is released add coriander leaves and serve hot.
Video
Notes
- 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.
- Rinse rice in water for few times until you see clear water without starch
- Soak the rice in water for about 30 minutes
- After 30 minutes, strain the water. Add required salt and teaspoon of oil and mix well
- The water ratio would be 1 cup of rice : 1.25 cups of water
- Cook the rice in pressure on low flame with the whistle on. It's fine if the whistle comes in between
- After 20 minutes switch off the flame. Once the steam is released, open the pressure cooker.
Nutritional Info
Nutrition Facts
Green Peas Rice | Pacha Pattani Sadham | Pressure Cooker Method
Amount Per Serving (0.5 cup)
Calories 168
Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 6mg2%
Sodium 200mg9%
Potassium 57mg2%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 5g6%
Protein 4g8%
Vitamin A 5IU0%
Vitamin C 3mg4%
Calcium 1mg0%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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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
-
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
-
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 1.25 cups of water along with salt.
-
Close the pressure cooker, keep the whistle and cook in low flame for about 20 minutes. Don't need to worry about the number of whistles, but just cooke for 20 minutes in low flame
-
Switch off the flame. Once the pressure is released add coriander leaves and serve hot.
