Karamani Biryani | Thatta payiru Sadham | How to make black-eyed-peas Biryani

Karamani biryani recipe with step-by-step pictures and video on how to make biryani with black-eyed-peas.

Thatta payaru is also known as Karamani in some places of Tamilnadu. It is one of the protein rich food in lentil variety. Using this black-eyed pea, we can make curry and gravy.

These small peas brought my childhood days’ memory back. Those days, when we got it from our farm as fresh beans, we simply boiled it with little salt and had it as snack. It tastes so so good when its fresh. But that’s possible only during its seasons as we cannot store fresh bean for long days.

The fully grown and dried black-eyed peas can be stored for long days. It is used in many non-veg gravies as flavor enhancer and in soups too.

This black-eyed pea – Karamani Biryani is new find for me as we wanted to avoid non-veg these days but still wanted to have some kind of biryani.

This beans was lying in my pantry, so I thought of trying it in biryani style. I must say that the taste was beyond my expectations. The texture of beans and rice turned out so well.

You might like some of my other rice recipes. Do check out veg paneer pulao recipe, fish biryani, and chicken biryani in cooker.

Karamani Biryani Video Recipe

Watch the video recipe or continue reading for detailed recipe.

Karamani biryani Recipe

Required Ingredients:

Black-eyed pea | Karamani | Thattapayaru – 1/2 cup
Basmatic rice – 2 cup

For Seasoning:
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Oil – 1 tbsp
Cloves – 5
Cardamom – 2
Bay leaves – 2
Cinnamon stick – 1 inch
Black cardamom – 1
Star anise – 1
Fennel seed powder – 1 tsp
Aniseed powder – 1 tsp
Whole pepper – 1 tsp

Onion – 1 sliced
Tomato – 1 big, Chopped finely
Ginger garlic paste – 2 tsp
Red chilli powder – 2 tsp
Coriander seeds – 1 tsp
Turmeric powder – 1/4 tsp
Nutmeg powder – 1/4 tsp
Salt – as required
Coconut milk – 1/3 cup
Mint leaves powder – 1 tsp or fresh mint leaves few

Preparation Method:

• Soak the black-eyed peas (karamani) for 6 hours or dry roast them for few minutes.
• Add required salt for karamani and pressure cook for 4 whistles.
• Soak the basmati rice for 30 minutes. If the rice is new rice, soaking it for 10 minutes would be sufficient.
• In a cooker, add oil and heat.
• Toss in the ingredients mentioned under seasoning and fry for 30 seconds.
• Then add chopped onion and fry until onion turns transparent.
• Include ginger garlic paste and fry until raw smell goes off.
• Now add chopped tomato and sauté until its mashed.
• Add coriander powder, turmeric powder and nutmeg powder and mix well.
• It’s time to add boiled black-eyed peas, rice, coconut milk and required salt.
• Add turmeric powder, 3 cup water and mint leaves.
• Pressure cook for 2 whistles.
• Transfer the cooked rice to a hot pack and garnish with coriander leaves.
• Serve hot with favorite Raita.

Step-wise Pictures of Karamani Biryani

• Soak the black-eyed peas (karamani) for 6 hours or dry roast them for few minutes.
• Add required salt for karamani and pressure cook for 4 whistles.
  
  
• Soak the basmati rice for 30 minutes. If the rice is new rice, soaking it for 10 minutes would be sufficient.

• Keep aside the cooked black-eyed peas.
  
• In a cooker, add oil and heat.
• Add the ingredients mentioned under seasoning and fry for 30 seconds.
• Add chopped onion and fry until onion turns transparent.
  
• Add ginger garlic paste and fry until raw smell goes off.
  
• Add chopped tomato and sauté until its mashed.
• Add coriander powder, red chilli powder and nutmeg powder and mix well.
  
• Add boiled black-eyed peas, rice, coconut milk and required salt.
  
• Add turmeric powder, 3 cup water and mint leaves.
  
• Pressure cook for 2 whistles.
• Transfer the cooked rice to a hot pack and garnish with coriander leaves.
  
• Serve hot with favorite Raita.

I hope that you will try this recipe. Leave your comment here about your experience with this recipe.

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Take care. Will see you with another post soon.