Green Peas Rice | Pacha Pattani Sadham | Pressure Cooker Method
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
Servings: 4 people
Calories: 168kcal
Equipment
- Pressure Cooker
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.
Nutrition
Serving: 0.5cup | Calories: 168kcal | Carbohydrates: 28g | Protein: 4g | Fat: 2g | Cholesterol: 6mg | Sodium: 200mg | Potassium: 57mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 6mg