Good Idea to Preparing 5-Star Ghee rice/Thengai paal saadham

Wishing to eat Ghee rice/Thengai paal saadham a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with useful procedures on cooking a Ghee rice/Thengai paal saadham like a famous chef made.

We hope you got benefit from reading it, now let's go back to ghee rice/thengai paal saadham recipe. To make ghee rice/thengai paal saadham you only need 11 ingredients and 13 steps. Here is how you do it.

To prepare an extraordinary Ghee rice/Thengai paal saadham, here are the ingridients required:

1. You need 200 grams of Basmati rice(soaked for 30 mins)-.
2. You need 1 of big onion- chopped long.
3. Prepare 3 of green chillies slit.
4. Provide 1tspn of ginger garlic paste.
5. Use 1/2tsp of pattai sombu powder.
6. Use 30-50 gms of peas(optional).
7. Get 10-15 of mint leaves.
8. Take 11/2 of glass coconut milk.
9. Prepare 2 1/2 of and glass hot water.
10. Get 4-5 tbsp of Oil-.
11. You need of Salt-as per taste.

After readying the ingridients, next you are good to make your tasty Ghee rice/Thengai paal saadham by following the instructions below:

1. Add 4-5 tbspn of oil in a pressure cooker..
2. Add the chopped onions and green chillies and saute for 2-3 mins..
3. 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..
4. Add the fresh peas and saute for 2 minutes..
5. Add mint leaves and saute for 1 minute..
6. 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..
7. Once the mixture starts heating up, add the washed and soaked basmati rice into the cooker and mix well..
8. Add required crystal Salt and mix well.Increase the flame to medium..
9. 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).
10. Let the pressure go naturally and then open the cooker..
11. Note 1: To get non sticky rice, wash the basmati rice 4 to 5 times.Also reduce the water measurement by 1/4th glass..
12. Note 2: Once the lid is on, keep the flame in medium only or else the rice might burn in the bottom..
13. Note 3: Rice to water ratio is 1 :2 in any measurement cups..

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. Extract coconut milk with lukewarm water. Heat ghee in a Kadai, and temper the ingredients given in the table 'To Temper'.

Recipe : Ghee rice/Thengai paal saadham

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