GHEE RICE / THENGAI PAAL SAADHAM / COCONUT MILK AND GHEE RICE

Hi friends,

Ghee rice or Thengaipaal saadham is a traditional South Indian recipe usually made for occasions in Trichy district of Tamilnadu, the southern state of India.

Ingredients:

• Basmati rice - 1 cup 
• Ghee or clarified butter - 3 to 4 tbsp 
• Bay leaf - 1 
• Cinnamon - one inch piece
• Cardamom - three pods
• Cloves - three numbers 
• Garlic - 6 cloves, vertically slit
• Ginger - half an inch piece, grossly chopped
• Small onion shallots - half cup 
• Green chillies - 2; vertically slit 
• Cashews - 6 numbers 
• Salt to taste 
• Coconut milk - 2 cups 
• Coriander leaves for garnishing

Method:

• Wash the basmati rice and Soak it in a cup of water for 30 minutes
• Heat ghee in a pressure cooker 
• Add the cinnamon, cardamom, cloves, bay leaf, cashews, garlic and Ginger one by one 
• Saute well 
• Add the small onion shallots and green chillies 
• Sauté well 
• Add the soaked basmati rice after draining the water
• Add salt 
• Mix well
• Add the coconut milk 
• Cook in the pressure cooker  for one whistle followed by two minutes after simmering the flame 
• Once the steam releases, remove from the pressure cooker 
• Transfer to a serving bowl 
• Garnish with chopped coriander leaves 
• Serve hot with accompaniment of your choice

Tips:

The ghee rice can be had with any one of the following accompaniments:

• Vegetable kurma 
• Chicken kurma 
• Mutton kurma 
• Mutton sukka 
• Chicken sukka 
• Chicken gravy

Please do try this recipe and enjoy the art of cooking!!!

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