Carrot Peas Spicy Pulao Recipe-Pattani Sadam-Recipe for Peas Pulav

Spicy Pulao Recipe with Carrots and green Peas also called mutter or matar pulao recipe or Gajar Mataranwale Chaul in hindi (Chaul means Rice and Matar means Peas) is a quick and easy to make rice recipe. In tamil it is know as Pattani Sadam. This Carrot Peas Pilaf is rich n spicy one pot meal and suits better for any special occasion. It is healthy too as carrots and green peas both are highly nutritious. Green Peas is a winter season crop. Peas are rich in fibre, act as anti-oxidants, good source of folic acid which is good for expectant mothers as folic acid is a vital nutrient which prevents neural defects in new born babies. Carrots are rich source of Vitamin A, K, B6, Folate, Manganese, Thiamin, Niacin. They are good for eye sight, improves complexion, hemoglobin in blood etc.

This Recipe for Peas Pulav with nutritious carrots is a healthy dish for kids hence we can make this less spicy for them, you can pack this rice for their lunch box and Instead of dicing carrots to small cubes, I have grated them because some kids don't like to eat carrots.

If you dice the carrots to small pieces they will keep carrot pieces aside and eat just the rice. Whereas if you add grated carrot then they won't have any chance to omit carrot and will eat the whole rice.


You kid is still not comfortable with carrots? try this simple peas pulao recipe without carrots.
 
I have also prepared Dum Aloo gravy recipe for peas pulav and it tasted really awesome, I will post it soon. Meanwhile you can check my Potato Kurma recipe to pair up with this rice. You can also serve it with any kind of raitas, 

Must try these Carrot and Peas pulao side dishes,  

- How to make Boondhi Raitha for pulao and biryani 

- How to make Namkeen Raitha for pulao

 
Ingredients:

Carrot Peas Spicy Pulao Recipe - Pattani Sadam

 

1. Rice - 2 cups
2. Carrots (Gajar) - 1 cup grated
3. Green Peas (Pattani) - 1/2 cup
4. Green Chillies - 4
5. Curry Leaves - 2 sprigs
6. Mint Leaves - 2 to 3 sprigs
7. Coriander Leaves - 2 to 3 tsps
8. Onion - 1 big sliced
9. Tomatoes - 2 to 3 medium sized
10. Ginger garlic paste - 1/2 tsp
11. Red Chilli Powder - 1 tsp
12. Turmeric Powder - 1/2 tsp
13. Salt - To taste
14. Garam Masala Powder - 1 tsp
15. Bay Leaf - 1
16. Cinnamon - 1 inch stick
17. Cardamom - 3 pods
18. Peppercorns - 3 to 4
19. Cumin Seeds - 1 tsp
20. Oil - 4 tsps 

Also you must try this, How to make carrot beans poriyal recipe

Procedure: 

How to make Recipe for Peas Pulav with carrots

 

1. Soak 2 cups of rice in 4 cups of water for 20 minutes
2. Heat oil in a pan, add bay leaf, cinnamon stick, cardamom pods, peppercorns and cumin seeds
3. When they are fried and nice aroma comes, add green chillies, onion pieces, curry leaves and fry till onion pieces turn transparent
4. Add ginger garlic paste, mint leaves and fry for a minute
5. Add grated carrot and fry till it shrinks for about 2 to 3 minutes
6. Add green peas, tomatoes, salt, turmeric powder, red chilli powder, garam masala powder and fry till tomato pieces become soft
7. Now add soaked rice along with the water, mix once, cover and cook in low to medium flame till rice is cooked properly
8. Switch off the flame, garnish with coriander leaves and Spicy Pulao Recipe or Pattani Sadam is ready to serve with any gravy or raitha.

Carrot and Peas Spicy Pulao Recipe - Pattani Sadam

 

Other recipes to try with green peas or matar,

- How to make Mushroom Green Peas masala Gravy Recipe

- How to make Matar ki Ghugni Recipe or Pattani Sundal Recipe

Beetroot Rice for Toddlers-Easy Healthy Beetroot Recipes

Beetroot Rice or Beets Rice is a quick, easy and healthy rice recipe. It is a one pot meal which suits better for toddlers, for lunch box or for a quick dinner. Beetroot has many nutritional values. They are rich in vitamins such as vitamin A, B and C, minerals such as Potassium and Manganese. It is a good source of beta carotene and folic acid as well. Beets increase stamina, lowers cholesterol, increases hemoglobin in blood. 

Keeping in mind all the above nutritional values of beets, one should definitely include beets in their routine. But for people who hate beets it might sound uneasy.

There is an idea which might help beet-haters to include beetroot in their recipes. Beet-haters should try recipes with grated beetroot rather than using chopped beetroot pieces. This might help them in slowly incorporating beets in their routine.

Ingredients for Beetroot Rice Recipe

1. Beetroot - 1/2 cup (Grated)
2. Cooked Rice - 1 cup (Cooked and cooled to room temperature)
3. Green chillies - 3 to 4
4. Onion - 1 small
5. Salt - To taste
6. Mustard Seeds - 1 tsp
7. Cumin Seeds - 1 tsp
8. Chana Dal - 2 tsps
9. Split Urad Dal - 2 tsts
10. Coriander Powder - 1 tsp
11. Oil - 2 to 3 tsps

Procedure - How to make Beetroot Rice for Toddlers

1. Heat oil in a pan, when oil is hot, add mustard and cumin seeds, urad and chana dal

2. When dals get roasted and seeds splutter, add green chilli pieces, onion pieces and salt
3. When onion pieces become transparent add grated beetroot
4. When beetroot is nicely cooked add rice and coriander powder, give nice stir and heat rice for 2 to 3 minutes

5. Now switch off the flame and serve beetroot rice recipe with Boondhi Raitha and any fryums

Tags: easy beetroot recipes, lunch box ideas, indian lunch box recipes, Healthy Beetroot recipes, recipes  for toddlers 

Uggani-Borugula Upma-Puffed Rice Upma-Mandakki Oggarne-Pori Upma Recipe

Uggani or Ugrani or Maramarala Upma is a quick and easy south indian breakfast recipe popular in Rayalaseema region of Andhra. It is called as Mandakkai Oggarne in Karnataka, Pori Upma in Maharashtra.It is also a popular snack being sold by roadside vendors using puffed rice. Puffed rice is called as borugulu or maramaralu or pelalu in Telugu.

 

Mirchi bajji is a great combination with uggani. Papads and fryums also suit as sides for uggani.

Ingredients:

1. Puffed Rice - 5 cups
2. Peanuts or Roasted Channa Dal - 1/2 cup
3. Onions - 1 
4. Tomato - 1
5. Green Chilli - 3
6. Curry Leaves - 2 to 3 strands
7. Coriander Leaves - 2 to 3 tbsps
8. Spring onion leaves - 2 to 3 tbsps
9. Lemon Juice - 1 to 2 tsps
10. Salt - To taste
11. Red Chilli Powder - 1 n 1/2 tsps
12. Turmeric Powder - 1/4 tsp
13. Rasam Powder - 1 tsp (Optional)
14. Oil - 3 tbsps
15. Mustard Seeds - 1 tsp
16. Cumin Seeds - 1 tsp

Procedure:

1. Take puffed rice in a strainer and run water over it by stirring it gently
2. Run water till each Puffed rice grain becomes moist, and the ssshhh sound subsides. Take care the rice should not become mushy as shown in the below pic

3. Dry roast peanuts and coarsely grind it (If using roasted channa dal, no need to roast it again, directly grind channa dal to a coarse powder). Grinding coarsely gives a great taste while eating instead of grinding to a fine powder
4. Heat Oil in a kadai, add mustard and cumin seeds, when they splutter add green chillies, onions, curry leaves and spring onion leaves

5. Fry for a minute, add tomatoes, turmeric powder, salt, red chilli powder, rasam powder and mix well
6. When tomatoes turn mushy, add puffed rice and mix gently

7. Add peanut or channa dal powder which ever you use and give it a gentle stir
8. Finally add lemon juice and coriander leaves
9. Fuming Uggani with mirchi bajji or papads or fryums tastes awesome

You might also like my other Breakfast recipes : Breakfast Recipes

Egg Biryani | How to make Egg biryani recipe andhra style

Egg Biryani - One fine weekend I felt to eat something heavily particularly something in Non-veg and that too something soo filling and a heavy stuff like a biryani. But I felt bored of eating the same chicken dum biryani. So I wanted to try out something new and this idea of making Egg Biryani striked my mind abruptly and here it is.

           
It is an easy to make biryani when compared to chicken biryani i.e. unlike chicken biryani, egg biryani can be prepared in a comparatively lesser time. It can be served with raitha and mirchi ka salan like any other biryanis. I wanted to make something special and different so served it with rich Tomato Cashew Gravy which tasted awesome with the biryani. It appeared as a perfect n yummy accomplishment. I'll update Tomato Cashew Gravy later, now let us get into the making of yummy in andhra style

Egg biryani recipe andhra style - Ingredients

1. Eggs - 4 (boiled and halved)
2. Rice - 4 cups (Preferrably Basmati Rice)
3. Onions - 2
4. Tomatoes - 3
5. Mint Leaves - 1/4 cup
6. Coriander Leaves - 1/2 cup
7. GG Paste - 1 n 1/2 tbsps
8. Bay leaves - 2
9. Cinnamon sticks - 1 to 2
10. Shajeera - 1 tsp
11. Green Cardamoms - 2 to 3
12. Cloves - 3
13. Pepper Corns - 4 to 5
14. Red Chilli Powder - 2 tsps
15. Turmeric Powder - 1/2 tsp
16. Garam Masala Powder - 1 tsp
17. Salt - To taste
18. Saffron - 1 tbsp (Soaked in warm water)
19. Green chillies - 6
20. Fried Onions - 1 cup or 2 onions
21. Oil - 3 tbsps
22. Mustard seeds - 1 tsp
23. Cumin seeds - 1 tsp
24. Curd - 1 cup
25. Water - 8 to 9 cups
26. Hing - 1/4 tsp
27. Coriander Powder - 3 tsps (2 tsps while roasting eggs + 1 tsp while cooking biryani)

How to make Egg biryani recipe andhra style - Procedure

1. Soak rice for 30 minutes and also boil, peel and cut the eggs to halves, also make fried onion pieces by deep frying onion pieces in medium hot oil

2. Heat oil in a kadai, add mustard and cumin seeds, whole garam masala, green chillies, onion pieces, GG Paste, mint leaves, hing, turmeric powder and fry nicely

3. Add tomato pieces and cook till tomatoes turn mushy

4. Add curd, salt, red chilli powder, garam masala powder, coriander powder mix well and add water, cover with lid and let the water boil

5. Once water boils add coriander leaves and soaked rice, mix well and let the rice cooked

6. While rice gets cooked, proceed with roasting eggs
7. Heat a tawa, drizzle some oil, place halved eggs, sprinkle salt, red chilli powder and coriander powder and roast the halved eggs on both sides

8. When rice gets cooked, place roasted eggs over the rice and add fried onion pieces, coriander and mint leaves and saffron soaked in water 

9. Simmer and cover with lid, cook for 5 more minutes and switch off
10. Hot, fuming and delicious Egg Biryani is ready to serve
11. I served it with Tomato Cashew Gravy which is a yummy and thick, rich gravy suitable for any flavoured rice varieties, quick and easy one too. Will post Tomato Cashew Gravy too asap :)

Tags: Egg Biryani, egg, Dum biryani, Egg dum biryani, Tomato gravy, Tomato curry, Egg tomato gravy

Chicken Dum Biryani

Chicken Dum Biryani is the authentic and Very famous dish of Hyderabad. Let us directly jump into making of this hot spicy dhum biryani.

Ingredients: (Serves 3)

1. Chicken (On Bone) - 300 gms
2. Basmati Rice - 3 cups
3. Fried onions - 2
4. Green chillies - 2 to 3
5. Ginger Garlic (GG) Paste - 1 tbsp
6. Mint leaves - 1/4 cup
7. Coriander leaves - 1/4 cup
8. Saffron - few strands soaked in milk/water
9. Red chilli Powder - 1 tbsp
10. Turmeric Powder - 1/4 tsp
11. Salt - To taste
12. Garam Masala Powder - 2 tsps
13. Thick Curd - 1 n 1/2 cup
14. Lime - 1
15. Whole Garam Masala :
 a. Bay Leaves - 2
 b. Cinnamon Sticks - 1
 c. Cloves - 4
 d. Cardamom - 2
 e. Pepper Corns - 6
 f. Shajeera - 1 tsp
16. Ghee - 2 + 3 tbsps
17. Oil - For deep frying onions
18. Water - 5 to 6 cups

Procedure:

Soaking Rice:

1. First wash and soak the rice for 30 mins

Marinating Chicken:

1. In a heavy bottomed vessel, add washed chicken, GG paste, few mint leaves, few coriander leaves, green chilli pieces, red chilli powder, turmeric powder, salt, 1 tsp of garam masala powder, curd, lime juice, 2 tbsps of ghee and mix well and keep aside

2. Rest the chicken for atleast 30 minutes so that it gets marinated nicely

Cooking Rice:

1. Now cook rice, for this, boil water, pack whole garam masalas in a muslin cloth, put it in boiling water

2. Add salt to the water, check salt taste, water should be salty enough

3. Add rice soaked for 30 mins and cook till 70% done i.e. the rice grain should just break, it should not be soft or mushy

Frying onions:
1. While the rice gets cooked we will proceed with frying onions
2. Slice the onions and deep fry till they turn brown, drain on a tissue paper and keep aside. Take care not to burn them while frying

Keeping for Dum:
1. Now when the rice is 70% done, take away the pack of whole garam masalas from the rice, add half of the rice on top of rested chicken in the heavy bottomed vessel
2. Some water along with rice when placing on top of chicken is mandatory.
3. After putting half of the rice, add half of the fried onions, mint leaves and again put rest of the rice

4. Now again put rest of the fried onions, mint leaves, 1 tsp of garam masala powder, saffron soaked in milk and 3 tbsps of ghee along the sides and in middle of the rice.

5. Seal the vessel with dough, cover with lid tightly, and keep for dum i.e., cook on high flame for 5 mins, then on medium flame for 10 mins and on low flame for 15 mins

6. You can use a tawa after cooking on High flame for 5 mins so that chicken may not get burnt, use it as shown in the pic

7. After 30 mins, you can see pressure coming out of the sealed dough. Now switch off and don't open the lid immediately. If you won't seal the vessel with dough properly then steam comes out in the initial stage only, So seal properly.
8. After 30 mins of dum, Wait for just 5 mins and then open the lid.
9. Nice flavours coming out of the vessel tells that chicken didn't get burnt
10. Put a spatula in the center of the vessel till its bottom and take out the spatula to check or see if any moisture is left
11. Scoop along the sides of the pan and from bottom and take out the scoop of biryani into a plate. 
12. Tasty Chicken biryani is ready, serve with raitha and mirchi ka salan :)

Veg Dum Biryani

The word "Biryani" is very appetizing by itself. Hyderabad is world wide renowned for its Hyderabadi Biryani, but that biryani comes in the non veg section. Then, what about vegetarians? Vegetarians do have many veggy biryanis so that they too can relish the taste of biryani and one amongst those biryanis is, here comes...."Veg Dum Biryani". I have prepared this biryani for the very first time, and it came out very perfectly without any comprises in taste. My hubby enjoyed it a lot as if he is eating chicken dum biryani :). So with that confidence let us get into its making :)

Ingredients: (Serves 4)

1. Rice - 4 cups
2. Potatoes - 2 (diced to cubes)
3. Carrot - 1 large (diced to cubes)
4. Cauliflower Florets - 10
5. Green Peas - 1/2 cup
6. Beans - 4 (chopped to 1 inch piece. I didn't use as I don't like beans much)
7. Onions - 4
8. Green Chillies - 3
9. Ginger Garlic (GG) Paste - 1 n 1/2 tbsps
10. Mint Leaves - 1 small bunch
11. Saffron - few strands soaked in milk/water
12. Red Chilli Powder - 1 tsp
13. Turmeric Powder - 1/4 tsp
14. Salt - To taste
15. Garam Masala Powder - 2 tsps
16. Thick Yogurt - 1 cup
17. Lemon - 1/2 Piece (Optional)
18. Whole Garam Masala :
 a. Bay Leaves - 4
 b. Cinnamon Sticks - 2
 c. Cloves - 6
 d. Cardamom - 4
 e. Pepper Corns - 8
 f. Shajeera - 2 tsps
19. Ghee - 2 to 3 tbsps
20. Oil - 3 tbsps + For deep frying

Procedure:

1. Wash and soak rice for about 30 mins

2. Heat a heavy bottomed kadai, add oil upto 3 tbsps
3. Add half of the above mentioned quantity of Whole garam masala and shajeera  

4. Don't boil any of the vegetables. Also for veg dum biryani the veggies should be diced big in size not small

5. I didn't boil any of the veggies, but I blanched cauliflower florets in hot water
6. I added salt and turmeric powder 1/4 tsp each in 2 cups of boiling water and blanched the florets for about 5 mins so as to remove dirt or any insects from them

7. Add potatoes, carrot, cauliflower florets and cook well. Sauting vegetables takes around 5 minutes

8. Now add GG paste and saute

9. Add Mint leaves, slit green chillies
10. Add green peas, beans and fry for a minute

11. Add red chilli powder, turmeric powder, salt and mix well

12. Cook vegetables completely
13. Switch off the flame and add thick yogurt and mix well

14. Add Garam masala 1 tsp only, 1 tbsp of ghee, few mint leaves, mix well and keep aside

15. You can squeeze half a lime at this stage if your curd is sweet and not sour
16. Keeping aside helps in marinating the vegetables which infuses much more flavours into them. Its better to rest it for about 30 mins

17. Deep fry 4 sliced onions in hot oil and drain on tissue paper. Frying takes a bit longer time. You can do this step while cooking rice also.

18. Now cook rice
19. In a vessel, boil water
20. Add rest of the shahi jeera, whole garam masala and salt is mandatory. 

21. Add rice to it which is soaked for 30 mins
22. Taste water after adding salt to ensure its taste is perfect. The water should be salty
23. Cook rice till 70% done. Grain should be pressed easily but should not be too soft nor too fat which is an indication that it is 70% done

24. Now take a thick bottomed vessel, place cooked vegetables in the vessel

25. Strain rice using a strainer and place rice in the vessel. Some water along with rice while straining it and adding on top of the vegetables is required. This helps for moisture which is needed while cooking on dum so that rice gets cooked completely
 

26. Put only half of the cooked rice over cooked vegetables
27. Put half of the fried onions, some pudhina leaves, and add saffron water over the rice

28. Now put rest of the rice and again put rest of the fried onions, some pudhina leaves, add saffron water and 1 tsp of garam masala powder over the rice
29. Pour 2 tbsps of ghee along sides and center of the vessel over the rice

30. Now cover with a lid tightly and keep on high flame for 5 mins and again on simmer flame for almost 8 to 10 mins

31. You can also use a tawa if you are frightened that the bottom part of the biryani might get burnt. For this, place a tawa on the flame and then this vessel over the tawa and then keep for dum

32. You can even seal the vessel with dough
33. In a whole of 10 to 15 mins by keeping on dum our biryani is ready
34. Serve hot hot Veg Dum Biryani with onion raitha or boondhi raitha as I did or with Mirchi Ka Salan or with any other gravy of your choice and enjoy the biryani's delicacies :)

Serving Suggestions:
1. Keep the biryani covered till serving
2. While serving, always take out the biryani from the vessel only along the sides and not from the center
3. Also keep layering the biryani one scoop on the other while serving, it looks perfect presentation

4. Do not mix entire biryani neither while scooping nor while serving

You might also like:

Egg Biryani

Chicken Dum Biryani