ONE POT kurma sadam
flavorful one-pot rice with ground masala. If you like kurma then this rice is a must-try.
CAN I SKIP COCONUT?
Yes, grinding coconut is optional, but coconut gives the best masala sadham flavor, so I highly recommend that.
CAN I USE COCONUT MILK INSTEAD OF COCONUT?
Yes in that case adjust the water accordingly.
CAN I skip BIRYANI MASALA
Yes in that case adjust other masala powders accordingly.
RICE FOR PULAO
I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly.
ingredients
1/2 cup basmati rice
I soaked the rice for 20 minutes. adjust the soaking time according to the rice variety you use.
CAN I use oil FOR COOKING?
Ghee gives amazing flavor to the kurma rice so I prefer using it. you can use any oil of your choice.
SHOULD I ADD TOMATOES?
If you are skipping curd, add tomatoes accordingly
SIDE DISH FOR peas masala rice
rice goes well with kathirikai chops, plain kurma, mirchi salan, and raita
tips to note
Make sure you grind Coconut well. Otherwise, rice might burn. If you are a beginner use a pan and check in between.
do I need to cook in a pressure cooker?
no, you can cook in a non-stick pan.
VARIETY RICE
PRESSURE COOKER RECIPES
To grind
1/2 teaspoon fennel seeds clove 1/2 teaspoon poppy seeds cardamom 2 tablespoon coconut 1/8 teaspoon pepper 1 tablespoon coconut 1/2 teaspoon Kashmiri chilli powder 1 teaspoon garam masala 1/2 teaspoon biryani masala 1/8 teaspoon turmeric powder
Peas masala pulao
1/2 cup onion 3/4 cup peas 3 spring onion 1/2 tablespoon ginger garlic paste required salt 2 green chilli 1 teaspoon kasoori methi 1/4 teaspoon sesame oil
how to make masala sadam with step-by-step pictures
First, wash and soak rice for 2o minutes
Add the ingredients mentioned in “to grind “ into the mixie with a little water and grind into a smooth
Add ghee and heat
Furthermore, add onion and spring onion; saute till onion turns translucent
add ginger garlic paste; saute for 1 minute
Furthermore, add peas and ground masala; saute for a minute
add salt, cooked rice, and water; boil well for 2 minutes
Furthermore, add kasoori methi and oil; mix well and turn down to the lowest flame
cook for 10 minutes or till rice gets cooked Transfer to a plate and fluff the rice
