Pattani sadam with masalas that make it so flavorful that will linger in your hands. Quick video, step by step detailed post.
Whenever I make recipes with masala items like this, it’s a welcome change, both in taste as well as preparation in my kitchen. Since making sambar, dal and kuzhambu is common at my home, I always love the day when variety rice is made. I feel it saves time too as these are one pot meals. There’s no need to worry about curry/ poriyal/ kootu. No multiple times of keeping pressure cooker over stove, cooking dal, rice and no tamarind extraction (Yes all matters to me as it is so monotonous, still stick to the menu as it is universal at home). Just one chopping process and you are done. Saves lot of time, energy, vessels too just one cooker to wash (ofcourse there will be curd rice vessel, still 
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I remember once I had this pattani sadam in SIA during one of our flights to Chennai. The way they write everything in tamil itself is so tempting and indeed it was so south Indianish. Mainly because of soambu (fennel seeds). Craved for it yesterday and wanted to make it for lunch. Somehow convinced Aj and Vj. Had south Indian dal and cauliflower curry for Aj as stand by, just in case. But as I was cooking, Aj told he will have this rice itself as he loved the flavour. What I really craved for is fennel flavour but Vj just throws out when he eats fennel seeds. So I used fennel powder instead as he is fine with the flavour, just that he doesnt like it to bite in his mouth while eating.
Why I say Tamil nadu style pattani sadam and not pattani biryani (peas biryani). Because I have used curry leaves, crushed ginger garlic and fennel seeds while tadka, with sambar powder (the universal curry powder) along with other masalas makes it so south Indian flavour. So I thought better I would call it sadam instead of biryani. I have used seeraga samba to suit best for this recipe too.
Can I make it with dried peas? Yes definitely you can. Soak it over night and measure 3/4 cup after soaking. No need to cook separately, just proceed with the same method.
Pattani sadam
Equipments (Amazon Affiliate links)
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pressure cooker
Ingredients
- 3/4 cup pattani/ peas I used frozen peas
- 1 cup seeraga samba rice heaped
- 1 onion sliced
- 1 to mato small
- 1 green chilli slit
- 1/2 tsp red chilli powder
- 1/2 tsp coriander seeds powder
- 1/2 tsp sambar powder
- 1/4 tsp garam masala powder
- 1/4 tsp biryani masala
- 1/4 tsp turmeric
- 1/4 cup mint + coriander leaves
- 4 garlic flakes big variety crushed
- 1 inch ginger crushed
- 1/2 tsp ghee
To temper
- 3 tbsp oil
- 1 inch cinnamon
- 1 cardamom
- 1 clove
- 1/2 tsp fennel seeds
- 1 tsp kal pasi/ stone flower optional
Instructions
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Prep: First wash and soak rice. Slice onion, keep mint, coriander, curry leaves ready. Chop tomato, slit green chilli. Keep peas ready. Gather all other ingredients.
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Cooking: Heat oil in pressure cooker. Add cardamom, clove, cinnamon, fennel, kal pasi. Give it a stir. Add sliced onion.
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In goes slit green chilli and fry till onion turns trasparent.
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Chopped tomatoes is next, along with all the masala powders.(1/2 tsp each red chilli, coriander, sambar powders, 1/4 tsp garam masala, biryani masala, turmeric powders)
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Add salt, coriander, mint leaves. Mix until oil separates.
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In goes peas and rice drained completely from water.
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Mix well and add 1 & 3/4 cups water, adjust salt & drizzle ghee. Bring to boil and continue to boil for a minute.
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Lower the flame to minimum and cook covered for 14 mins.
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Once done, fluff and give 10 mins standing time covered.
Video
Notes
- Basmati rice can also be used. Use just 1 & 1/2 cup water in that case.
- If you feel there is lot of masala powders in there, that's the specialty of the flavour in this recipe. But if you dont want to add all those, just add red chilli powder accordingly, dhaniya powder and garam masala or biryani powder alone.
- Thin coconut milk can also be used in place of water. Reduce oil content as coconut milk has enough fat.
- You can also add 2 cups water and pressure cook for 2 whistles at step 8.
Pattani sadam method:
- Prep: First wash and soak rice. Slice onion, keep mint, coriander, curry leaves ready. Chop tomato, slit green chilli. Keep peas ready. Gather all other ingredients.
- Cooking: Heat oil in pressure cooker. Add cardamom, clove, cinnamon, fennel, kal pasi. Give it a stir. Add sliced onion.
- In goes slit green chilli and fry till onion turns transparent. Add the crushed ginger garlic, just give it a stir.
- Chopped tomatoes is next, along with all the masala powders.(1/2 tsp each red chilli, coriander, sambar powders, 1/4 tsp garam masala, biryani masala, turmeric powders)
- Add salt, coriander, mint leaves. Mix until oil separates.
- In goes peas and rice drained completely from water.
- Mix well and add 1 & 3/4 cups water, adjust salt & drizzle ghee. Bring to boil and continue to boil for a minute.
- Lower the flame to minimum and cook covered for 14 mins. Once done, fluff and give 10 mins standing time covered.
Serve with onion raita and some fryums.
The post Pattani sadam, masala pattani sadam appeared first on Raks Kitchen.
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