Pattani sadam (peas bhath)

Ingredients

• 3 Cups Basmati Rice
• 1 1/2 Large Onion
• 1 Large Tomato
• Fist Full Mint Leafs
• Fist Full Coriander Leafs
• 1 Inch Ginger
• 10-13 Garlic Pods
• 8 Green Chillies
• 1/2 teaspoon Fennel Seeds
• 1 Sprig Curry Leafs
• 1 Cup Green Peas
• 1 teaspoon Red Chilly Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Turmeric Powder
• 1 Bayleaf
• 3 Cloves
• 1 Inch Cinnamon
• 1 StarAnies
• 2 Cardamom
• 1 Sachet Coconut Milk
• 5 1/2 Cups Water
• 3 tablespoons Clarified Butter
• 2 tablespoons Oil
• Salt to taste

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Preparation

• Heat a wok add 2 Tsp oil tip in the fennel seeds, onion tip in tomato, chillies, ginger , garlic, mint and coriander fry everything for 10 minutes on medium flame add to a blender and grind to a paste add 1/2 cup water to grind if needed.
• Wash the rice and soak in water for 10 minutes. Boil 3 cups water add the coconut milk powder mix well and reserve.
• Heat a pressure cooker add clarified butter and rest on the oil tip in the whole spices cardamom, cinnamon, cloves, bayleaf and star anies fry a bit tip in the curry leafs and the onion fry for 2 minutes add the prepared masala paste fry for 2 minutes tip in the green peas add 2 1/2 cups of water boil for 2 more minutes drain and add the rice add the prepared coconut milk add salt as per taste cover once the presure starts to build place a whistle and cook for 4 minutes.
• Once the rice is done add lime juice mix well and serve hot with boiled eggs and salad.