date: 2020-07-27T04:58:07.816Z 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: Zachary Briggs ratingvalue: 4.5 reviewcount: 27418 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: 158 calories recipecuisine: American preptime: "PT15M" cooktime: "PT45M" recipeyield: "1" recipecategory: Dinner ---  Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, ghee rice/thengai paal saadham. One of my favorites. This time, I am going to 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 popular of recent trending foods in the world. It's simple, it's quick, it tastes delicious. It is enjoyed by millions daily. Ghee rice/Thengai paal saadham is something which I have loved my whole life. They are nice and they look fantastic. To get started with this particular recipe, we must first 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. Make ready 200 grams Basmati rice(soaked for 30 mins)- 1. Prepare 1 big onion- chopped long 1. Take 3 green chillies slit 1. Prepare 1tspn ginger garlic paste 1. Take 1/2tsp pattai sombu powder 1. Take 30-50 gms peas(optional) 1. Take 10-15 mint leaves 1. Get 11/2 glass coconut milk 1. Take 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. ##### Steps 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 exceptional food ghee rice/thengai paal saadham recipe. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!