Thengai Sadam

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌶️Whole Garam Masala Spices2 tsp
  
• 🍚Rice3/4 cup
  
• 🌿Curry Leaves2 sprigs
  
• 🌶️Dried Red Chilies1 tsp
  
• 🥥Grated Coconut1 cup
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Rinse the rice in three changes of water and soak 20 minutes; drain well so the grains fry, not steam.

2. 2

   Warm the ghee and drop in the whole spices; the moment they sizzle and perfume the kitchen, add the onions.

3. 3

   Brown the onions properly, stir in ginger garlic paste, then bloom the powdered spices in the fat.

4. 4

   Tumble in the grated coconut, let it soften in the masala, then add the rice and toast it for two minutes, stirring.

5. 5

   Pour in hot water (1:1.5 for biryani-style, a little less for pulao), add salt, bring to a boil and cook covered on the lowest flame till the water is gone; rest 10 minutes, then fluff with a fork.