date: 2020-10-14T22:25:15.477Z image: https://img-global.cpcdn.com/recipes/9dea52ef07560881/751x532cq70/ghee-ricethengai-paal-saadham-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9dea52ef07560881/751x532cq70/ghee-ricethengai-paal-saadham-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9dea52ef07560881/751x532cq70/ghee-ricethengai-paal-saadham-recipe-main-photo.jpg author: Hester Brooks ratingvalue: 4.1 reviewcount: 39039 recipeingredient: - "200 grams Basmati ricesoaked for 30 mins" - "1 big onion chopped long" - "3 green chillies slit" - "1tspn ginger garlic paste" - "1/2tsp pattai sombu powder" - "30-50 gms peasoptional" - "10-15 mint leaves" - "11/2 glass coconut milk" - "2 1/2 and glass hot water" - "4-5 tbsp Oil" - " Saltas per taste" recipeinstructions: - "Add 4-5 tbspn of oil in a pressure cooker." - "Add the chopped onions and green chillies and saute for 2-3 mins." - "Once the onions are translucent, add ginger garlic paste and pattai sombu powder and saute well.The paste might start sticking to the cooker base, so saute well." - "Add the fresh peas and saute for 2 minutes." - "Add mint leaves and saute for 1 minute." - "Dilute the coconut milk with water as per the measurements above.Add the diluted coconut milk in the cooker and mix in a low flame." - "Once the mixture starts heating up, add the washed and soaked basmati rice into the cooker and mix well." - "Add required crystal Salt and mix well.Increase the flame to medium." - "Close the lid and let one whistle on a medium flame.(If normal rice is used instead of basmati, then whistles as per your experience)" - "Let the pressure go naturally and then open the cooker." - "Note 1: To get non sticky rice, wash the basmati rice 4 to 5 times.Also reduce the water measurement by 1/4th glass." - "Note 2: Once the lid is on, keep the flame in medium only or else the rice might burn in the bottom." - "Note 3: Rice to water ratio is 1 :2 in any measurement cups." categories: - Recipe tags: - ghee - ricethengai - paal katakunci: ghee ricethengai paal nutrition: 188 calories recipecuisine: American preptime: "PT40M" cooktime: "PT35M" recipeyield: "2" recipecategory: Lunch ---  Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a special dish, ghee rice/thengai paal saadham. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious. I got this thengai paal sadam recipe from a reader friend (Rama Sindhia). When she sent a picture for my tried tasted album, I liked her rice very much. She was sweet enough to send me the recipe soon. Today I tried her thengai paal sadam and loved the flavors a lot. Ghee rice/Thengai paal saadham is one of the most well liked of current trending meals in the world. It's easy, it's quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Ghee rice/Thengai paal saadham is something that I've loved my whole life. To get started with this particular recipe, we have to first prepare a few ingredients. You can have ghee rice/thengai paal saadham using 11 ingredients and 13 steps. Here is how you can achieve it. ##### The ingredients needed to make Ghee rice/Thengai paal saadham: 1. Prepare 200 grams Basmati rice(soaked for 30 mins)- 1. Prepare 1 big onion- chopped long 1. Make ready 3 green chillies slit 1. Make ready 1tspn ginger garlic paste 1. Get 1/2tsp pattai sombu powder 1. Get 30-50 gms peas(optional) 1. Make ready 10-15 mint leaves 1. Prepare 11/2 glass coconut milk 1. Get 2 1/2 and glass hot water 1. Make ready 4-5 tbsp Oil- 1. Take Salt-as per taste Thengai Sadam is a very simple dish ,can be done quickly. An ideal dish for lunch box,which i normally prepare once a week. Add the ghee in the same kadai and fry the scrapped coconut till golden brown. Keep a close watch ,it shouldn't get burnt. ##### Instructions to make Ghee rice/Thengai paal saadham: 1. Add 4-5 tbspn of oil in a pressure cooker. 1. Add the chopped onions and green chillies and saute for 2-3 mins. 1. Once the onions are translucent, add ginger garlic paste and pattai sombu powder and saute well.The paste might start sticking to the cooker base, so saute well. 1. Add the fresh peas and saute for 2 minutes. 1. Add mint leaves and saute for 1 minute. 1. Dilute the coconut milk with water as per the measurements above.Add the diluted coconut milk in the cooker and mix in a low flame. 1. Once the mixture starts heating up, add the washed and soaked basmati rice into the cooker and mix well. 1. Add required crystal Salt and mix well.Increase the flame to medium. 1. Close the lid and let one whistle on a medium flame.(If normal rice is used instead of basmati, then whistles as per your experience) 1. Let the pressure go naturally and then open the cooker. 1. Note 1: To get non sticky rice, wash the basmati rice 4 to 5 times.Also reduce the water measurement by 1/4th glass. 1. Note 2: Once the lid is on, keep the flame in medium only or else the rice might burn in the bottom. 1. Note 3: Rice to water ratio is 1 :2 in any measurement cups. Add the ghee in the same kadai and fry the scrapped coconut till golden brown. Keep a close watch ,it shouldn't get burnt. If making for lunch box roast till. The whole spices added to the recipe makes the dish more aromatic and the colors of the vegetables makes the dish more appealing. Coconut rice is simple, flavor packed lunch/dinner that can be cooked with leftover rice. So that is going to wrap it up for this exceptional food ghee rice/thengai paal saadham recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!