### TranslatedIngredients: 2 cups Basmati rice,2 tablespoons Sunflower Oil,2 Bay leaves (tej patta),3-4 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),3 Cloves (Laung),1 teaspoon Fennel seeds (Saunf),1 cup Pearl onions (Sambar Onions) - peeled and kept whole,3 cloves Garlic - grated,1 Ginger - grated,4 Green Chillies - slit lengthwise,2 Tomatoes - finely chopped,1/2 cup Mint Leaves (Pudina) - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1-1/2 cups Green peas (Matar),Salt - to taste,Coriander (Dhania) Leaves - small bunch finely chopped ### PrepTimeInMins: 20 ### CookTimeInMins: 85 ### TotalTimeInMins: 105 ### Servings: 4 ### Cuisine: Kongunadu ### Course: One Pot Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kongunadu Special Pattani Biryani Recipe, wash rice and soak in water for 30 minutes. Drain and set it aside.Heat a tablespoon of oil in a heavy bottomed pan over medium heat. Add chopped mint leaves, bay leaves, cardamom, cinnamon, cloves and fennel seeds. Saute for a minute.Add Shallots (sambar onions) and fry for about 5 minutes till golden. Add the ginger, garlic and green chillies. Cook for another 2 minutes, stirring continuously until you can smell a good aroma.Add in the tomatoes, turmeric and saute until the tomato softens. Finally add in the green peas, the washed rice and 4 cups of water. Add salt to taste. Bring the Pattani Biryani to a brisk boil. Once the rice comes to a brisk boil, turn the heat to low, cover the pan and cook the Pattani Biryani until all the water is absorbed and rice is tender and fluffy.Once done, turn off the heat and allow the Kongunadu Special Pattani Biryani to rest in the pan for 5 minutes and then open to stir in lime juice and coriander leaves. Serve the Kongunadu Special Pattani Biryani along with a Thakkali Vengaya Pachadi for lunch or a weeknight dinner.