Ghee Rice

• 1 cup basmati rice – 200 grams

• ▢ 1 cup onions – thinly sliced or 1 medium to large onion

• ▢ 1 inch ginger – peeled

• ▢ 2 to 3 garlic cloves – small to medium-sized, peeled

• ▢ 1 green chilli or 1 teaspoon chopped green chilli

• ▢ ½ cup green peas use about ¾ to 1 cup of any mixed chopped vegetables – fresh or frozen

• ▢ ⅓ cup chopped french beans

• ▢ 5 to 6 curry leaves or 1 medium sized tej patta (Indian bay leaf)

• ▢ 3 to 4 cloves

• ▢ 3 to 4 green cardamoms

• ▢ 1 inch cinnamon

• ▢ 1 single strand of mace

• ▢ ½ teaspoon cumin seeds

• ▢ ¾ cup Coconut Milk (Thick) – fresh or canned

• ▢ 1 to 1.25 cups water or add as required

• ▢ 2 tablespoons oil

• ▢ coriander leaves – chopped (cilantro) or mint leaves for garnish

• ▢ salt as required

INSTRUCTIONS

Preparation

• Rinse basmati rice very well in water till the water runs clear of the starch. Soak the rice in enough water for 20 minutes. After 20 minutes, drain the rice and keep aside.

• When the rice is soaking, prep the vegetables by chopping them. Slice 1 medium to large onion thinly (1 cup thinly sliced onions).

• Crush 1 inch ginger + 2 to 3 peeled garlic cloves + 1 green chili in a mortar-pestle. Set aside.

Making thengai paal sadam

• Heat oil in a 2 litre pressure cooker and add the whole spices – cloves, green cardamoms, cinnamon, mace strand and cumin seeds.

  Fry the spices till they splutter and become fragrant on a low heat.

• Now add the thinly sliced onions and curry leaves. If you do not have curry leaves, then add 1 medium sized tej patta when you fry the whole spices. Stir very well.

• Sauté till the onions turn light golden or translucent stirring often on a low to medium-low heat.

• Then add the crushed ginger-garlic-green chili paste. Stir and sauté for 10 to 12 seconds till the raw aroma of ginger and garlic goes away.

• Now add cashews, which have been chopped. Cashews are optional and you can skip them. Stir again.

• Now add the mixed vegetables. You can add any mixed vegetables that you like. I added green peas and chopped french beans.

• Stir and sauté the vegetables for a minute.

• Then add the soaked basmati rice.

• Gently mix and stir the basmati rice with the rest of the ingredients.

Cooking coconut milk rice

• Now pour ¾ cup of thick coconut milk. You can also add 1 cup thick coconut milk.

• Add 1 to 1.25 cups water. Stir and mix well. If using 1 cup coconut milk, then add 0.75 to 1 cup water.

• Then season with salt. Taste the stock , it should feel slightly salty.

• Cover and pressure cook for 1 to 2 whistles or for 8 to 9 minutes on medium to medium-high heat.

• When the pressure settles down naturally, then only open the lid and gently fluff the rice.

• Garnish with some chopped coriander or mint leaves. Serve coconut milk rice with salad, raita, pickle or a biryani shorba gravy.

VIDEO

NOTES

• Use aged basmati rice for the best texture and flavor. Any Indian variety of non-sticky short-grained or medium-grained rice also can be used in the recipe. 

• Feel free to include vegetable of your choice or you can skip them altogether. 

• Remember to add the correct amount of liquids (both coconut milk and water) depending on the quality and type of rice will be using. In this recipe, for 1 cup of basmati rice, you need to add about 1.75 to 2 cups of the liquids.

• This recipe can be easily doubled or tripled to make a larger serving. You can also halve the recipe. 

Peas Pulao

A simple Rice dish delicious enough to be served everyday with it healthy dose of Veggie and easy enough to dress your Food platter in Parties. A crowd pleaser with its mild flavor and aroma.

Butter - 1 tbsp.

Oil - 2 tbsp.

Cumin Seeds - 1 tsp

Whole Garam Masala - Cinnamon - 1, Clove - 3, Cardamom - 2, Bay Leaf - 1

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 1 tsp

Peas- 1 cup

Rice - 2 cup, washed and soaked in Water for about 30 min

Salt

Cilantro

Heat Butter and Oil in a pressure cooker. Temper Cumin seeds and Whole Garam Masala.

Sauté Onion and Green Chilli until translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Peas and sauté for 2 min.

Add Rice along with required Salt and stir well until Oil coats all the Rice. Add 4 cups Water and pressure cook for 1 whistle followed by 7 min in simmer.

Garnish with Cilantro.

Crab Rice

Ghee + Oil - 8 tbsp.

Water - 4 cup

Bay Leaf - 2

Salt

Basmati Rice - 2 cup

Chilli powder - 1 tsp

Pepper - 1 tsp

Ginger powder - 1 tsp

Garam masala - 1 tsp

Mustard powder - 1/2 tsp

Crab - 1 1/2 lb., picked

Lemon juice

Chives - 1 tbsp.

Bring water, bay leaves, and a pinch of salt to a boil over high heat in a medium saucepan. Reduce heat to medium-high and stir in the rice. Simmer, uncovered and stirring often to prevent sticking, for 10 minutes. Strain the rice into a colander and then transfer to the back to the saucepan and stir in 2 tablespoons ghee. Cover the pan and let sit for at least 10 minutes to finish steaming the rice.

Stir smoked paprika, pepper, allspice, ginger, mustard powder, and 1/2 teaspoon salt together in a small bowl. Place next to the stove.

Heat 1 tablespoon ghee in the reserved buttered skillet pan over medium-high. Add crab and season crab with all but a pinch of the dry spice mixture. Stir the crab gently until the spice mixture coats the crab, trying not to break up in any clumps. Reduce the heat to medium-low and cook, stirring once halfway through, until crab browns and forms a crust, about 5 minutes. Transfer 2 cups crab to a small bowl and set aside for serving.

Fold in rice and 2 tablespoons ghee into the remaining crab mixture in skillet. Season with remaining 1 teaspoon salt plus more to taste. Cook over medium-low until hot, about 3 minutes.

Serve the crab rice topped with reserved crab, pinch of the seasoning, chives, lemon juice, and more ghee, if desired.