Hi, I am Marie. Today, we’re going to prepare ghee rice/thengai paal saadham recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Ghee rice/Thengai paal saadham Recipe
Ghee rice/Thengai paal saadham is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Ghee rice/Thengai paal saadham is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. 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:
- Get 200 grams Basmati rice(soaked for 30 mins)-
- Get 1 big onion- chopped long
- Prepare 3 green chillies slit
- Take 1tspn ginger garlic paste
- Take 1/2tsp pattai sombu powder
- Get 30-50 gms peas(optional)
- Get 10-15 mint leaves
- Take 11/2 glass coconut milk
- Take 2 1/2 and glass hot water
- Make ready 4-5 tbsp Oil-
- Make ready Salt-as per taste
Steps to make Ghee rice/Thengai paal saadham:
- 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.
So that’s going to wrap this up with this distinctive dish ghee rice/thengai paal saadham recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
