date: 2020-11-11T17:17:18.515Z 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: Katharine Powell ratingvalue: 4.9 reviewcount: 3211 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: 181 calories recipecuisine: American preptime: "PT14M" cooktime: "PT34M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, ghee rice/thengai paal saadham. One of my favorites. This time, I'm gonna make it a little bit tasty. 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 recent trending meals in the world. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Ghee rice/Thengai paal saadham is something which I've loved my whole life. To get started with this particular recipe, we must prepare a few ingredients. You can cook ghee rice/thengai paal saadham using 11 ingredients and 13 steps. Here is how you can achieve that. ##### The ingredients needed to make Ghee rice/Thengai paal saadham: 1. Take 200 grams Basmati rice(soaked for 30 mins)- 1. Make ready 1 big onion- chopped long 1. Make ready 3 green chillies slit 1. Make ready 1tspn ginger garlic paste 1. Make ready 1/2tsp pattai sombu powder 1. Make ready 30-50 gms peas(optional) 1. Get 10-15 mint leaves 1. Take 11/2 glass coconut milk 1. Make ready 2 1/2 and glass hot water 1. Get 4-5 tbsp Oil- 1. Prepare 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's going to wrap this up for this special food ghee rice/thengai paal saadham recipe. Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!