### TranslatedIngredients: 1 cup Golden Harvest Sona Masuri Rice,1 Onion - thinly sliced,2 Green Chillies - slit,5 cloves Garlic - finely chopped,1 inch Ginger - finely chopped,2 Cloves (Laung),1 teaspoon Fennel seeds (Saunf) - coarsely pounded,2 Star anise,1 Bay leaf (tej patta) - torn,1 cup Coconut milk,Mint Leaves (Pudina) - a few sprigs,Salt - to taste,Ghee - for cooking,1 teaspoon Ghee,2 tablespoons Cashew nuts ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 2 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Thengai Paal Sadam Recipe, firstly get all the ingredients ready.We will cook the sadam or rice directly in a pressure cooker. Heat oil in the pressure cooker over medium heat; add the onions, ginger, garlic and green chillies. Saute until the onions soften and lightly turn brown. Once the onions soften; add the cloves, fennel seeds, star anise and bay leaf. Stir for a few seconds.Add the coconut milk, rice, salt and 1 cup of water. Cover the pressure cooker and allow the rice to cook for 2 whistles. After two whistles, turn the heat to low and cook for 3 minutes and turn off the heat.Allow the pressure to release naturally. The Thengai Paal Sadam will continue to cook inside while there is pressure. While the pressure is releasing, heat a pan with ghee over medium heat. Add the cashew nuts and roast until it turns golden brown and crisp.Open the cooker and gently stir in the roasted cashew nuts and mint leaves to the sadam. Transfer the Thengapal sadam to a bowl and serve hot.Serve Thengai Paal Sadam for your everyday meals along with Navratan Korma, Kerala Parotta and Palak Raita. You can also make this dish for a weekday dinner and serve it with your choice of raita. 
