Coconut milk rice or thengai paal sadam, packed with flavours, cooked in masalas and coconut milk.
I have tried a similar ones few months back, but it was too heavy for me. I thought I would try again and alter the recipe to post, but did not try. 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. So asked her the recipe. She was sweet enough to send me the recipe soon. Today I tried her thengai paal sadam and loved the flavors a lot. I could not follow the exact method, the original recipe calls for, but I used all the ingredients same to recreate the flavour. I had it with mixed vegetable kurma and it was really good.
Before starting making, for any pulao/ biryani and rice varieties like this, how to get the grains perfectly, not too dry, no burnt bottom or mushy rice? Here are some general tips I want to share which I learnt:
- Soak rice before cooking. Minimum 10 mins, maximum 30 mins.
- Burnt bottom or too dry means, you are using less water for the rice variety you are using.
- Why my biryani/ pulao turns mushy? Mushy rice means, you are either cooking with more water or cooking time is more.
- If you add more water, obviously you will end up in more cooking time for all the water to be absorbed, which results in mushy rice. Both whistle method or slow cooking method.
- So how to avoid this and get best results always?
For whistle method :
Add rice only after water starts boiling. Or side by side, boil water and add to the rice inside cooker. Bring to boil again and close the pressure cooker. Cook in high flame until first whistle comes, then for second whistle, let the flame be medium. For this method, water quantity needed is slightly more than slow cooking method, depends on the rice variety too. Approximately, 1 & 3/4 cup – 2 cups for a cup of rice.
For slow cooking method:
This is the method I always follow for all my biryani or pulaos. I use 1 & 1/2 cup water for 1 cup rice. Once water boils, I add rice and cook almost 3/4th in high flame. Hardly takes 2 mins since water boils. Then cook covered for 12-14 mins, with pressure valve (no whistles are supposed to blow).
- Stick to same brand of rice, use good quality of rice. Experiment and settle which one works for you best.
- Even though I have written the points, experiment with what works for you. Because, it depends on the rice variety, stove you use, cooker you use. The rice, heat and vessel everything matters.
Serve hot with any kurma, we had with mixed vegetable kurma. You can try with tomato kurma too.