Green Gram (Pachai payaru) pulao is a healthy mildly
spiced healthy pulao that can be prepared in very less time.
It is a perfect flavorful pulao we can pack for lunch
box too.
I have already posted few pulao/Briyani recipes and
variety rice recipes here in our blog. Please check the below links for the
recipes.
Actually I have used basmati rice which is always good
for pulao kind of rice. We can also use
our regular rice too to make this pulao.
The flavor and taste from the coconut is great in this
pulao so, don’t skip that.
Ok now coming to the recipe.
GREEN GRAM PULAO
(PACHAI PAYARU PULAO)
SOAKING TIME: 20 MINS | PREPARATION TIME: 5 mins | COOKING TIME: 20 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
½
cup Basmati Rice
¼
cup Green gram
1
medium size onion
½
teaspoon ginger garlic paste
2
Green chillies
1
teaspoon Salt(approx)
¼
teaspoon turmeric powder
¼
teaspoon garama masala
2
tablespoon grated coconut
½
teaspoon fennel seeds
1
tablespoon oil
1
bay leaf
2
cloves
1
cardamom
1
star anise
1 mace
1 mace
Few
coriander leaves
Few
Mint leaves
1
1/2 cups water*
*Adjust
the water amount as per the rice you use. I used double the amount of rice and
green gram.
VIDEO RECIPE LINK:
PREPARATION:
Wash and Soak the basmati rice in water
for minimum 20 minutes
Chop the onion and keep it ready
Grind the coconut and fennel seeds into
fine paste and keep it ready.
METHOD:
First dry roast the green gram for 3 to
5 minutes or until the flavor starts to change. No need to roast till the green
gram colour changes.
In a pressure cooker or hard bottomed
pan add oil. Add the whole spices and sauté.
Then add chopped onion and sauté well.
Then add ginger garlic paste and sauté well.
Then add ground coconut paste , turmeric powder, garama masala powder, mint
leaves and sauté till the raw smell goes (around 2 minutes)
Then add water and allow it to boil. Add
salt.
Once water starts boiling add the
soaked and drained rice . close the id and cook for 3 whistles.
Once the pressure releaces, fluff the
rice with fork and mix finely chopped coriander leaves.
Serve with any spicy gravy like paneer
butter masala, capsicum masala, mushroom
masala etc.,
NOTES:
Instead of basmati rice, we canuse
normal rice too.
You can even use sprouted green gram instead
of dried green gram.
Adjust the spiciness by increasing/decreasing
the number of green chillies.
Soaking the rice is very important to
get fluffy long grained pulao.
You can even add dried coconut too to
grind with fennel seeds.
Instead of ginger garlic paste, you can
use ginger and garlic and grind with coconut.
Adjust the water ratio as per the rice
you use. I use double the amount of rice and green gram
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Grind the coconut and fennel seeds into fine paste and keep it ready.
First dry roast the green gram for 3 to 5 minutes or until the flavor starts to change. No need to roast till the green gram colour changes.
First dry roast the green gram for 3 to 5 minutes or until the flavor starts to change. No need to roast till the green gram colour changes.
In a pressure cooker or hard bottomed pan add oil. Add the whole spices and sauté.
Then add chopped onion and sauté well.
Then add ginger garlic paste and sauté well. Then add ground coconut paste , turmeric powder, garama masala powder, mint leaves and sauté till the raw smell goes (around 2 minutes)
Then add water and allow it to boil. Add salt.
Once water starts boiling add the soaked and drained rice . close the id and cook for 3 whistles.
Once the pressure releaces, fluff the rice with fork and mix finely chopped coriander leaves.
Serve with any spicy gravy like paneer butter masala, capsicum masala, mushroom masala etc.,
Do try this recipe and please don’t forget to
give your feedback in comments.
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