Maala Aunty's Coconut milk Brinji recipe/ Thengai paal Sadham recipe

Kuska biryani with coconut milk recipe

 Thengai paal sadham became my favourite when I visited my friend sugu's house.Maala aunty,sugu's mother served as the rice with potato poriyal.It tasted rich and yummy.Then I made sure to ask the recipe from her mom the very next time we meet.,since then I have done this over 15 times .This thengai paal sadham is similar to kuska biryani,which we get from  hotels in kongunadu region.My family though hailing from kongunadu has another tasty yet mildy version of thengai paal sadham.My makes mild spicy rice with hot potato kurma and that combo will be awesome.I will try to persuade my mom to do the recipe for the sake of posting.Now lets go to this simple yet flavorful recipe.I served this with my style of curry leaves potato poriyal.This combo is all time favorite with my family and friends.Try this combo and you will feel it our of the world.

Preparation time:15 mins

Cooking time:15 mins
Serves:3

We need:

Oil+ghee                             - 1/2 tbsp+1/2 tbsp
Biryani spices                     - (Cloves(2),Cinnamon(1" piece),Cardomam(1),Bay Leaf(1))
Ginger,Garlic and red chili-1"+6 cloves+2 (crushed)
Shallots                               -8 chopped
Chili powder                       -1.5 tsp
Mint leaves                          -2 tbsp chopped
Tomato                                - 1 medium chopped
Salt                                      - as required
Coconut milk + water         -1.5 cups+0.5 cup
Rice                                     -1 cup
Ghee roasted cashews         - 5 nos

Method:

1. Heat oil+ghee in a pan,once hot temper the biryani spices.Saute for a min.
   
2. Add the crushed ginger,garlic,red chili paste and saute till you feel nice aroma for 2 mins.
   
   
   
   
3. Throw in shallots,mint and red chili powder and fry them for 2 mins
   
4. Add in tomato with salt and saute till it turns mushy.It must form a single mass.
   
   
   
   
5. Add in rice and coconut milk with water,bring it to a boil.
   
   
   
   
6.  Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 5 minutes). After the 2 whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan,add roasted cashews and fluff up the rice gently.
   

 Serve hot with potato fry or biryani gravy.