Rice

Thayir Sadam

100% natural ingredientsVeg

Cooling curd rice with pomegranate and tempering.

Not spicy

₹204₹245for 4 people · 230 g / person

8 min cook timeStandard prep · Gluten-free

Servings

Minimum 4 people per dish

min 4 pax

From our kitchen notebook

What’s in the crate

Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.

Cooked rice480 g
Prepared in our kitchen
Aged basmati par-boiled to 70% and spread to cool.
Made from: Basmati rice
Curd360 ml
Tempering & pomegranate80 g

Pre-washedPre-cutPre-marinatedVacuum-sealedIce-packed

Recipe

5 steps · about 8 minutes from crate to table.

1
Unpack and check the formula5 min
Lay out Curd, Tempering & pomegranate and bring cooked rice to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
2
Par-boil the rice2 min
Boil the rice in salted water to 70% done — it should still snap in the middle — then drain immediately.
3
Layer and seal2 min
Layer the masala and cooked rice under the rice, scatter curd, tempering & pomegranate on top, cover tight.
4
Dum on low heat3 min
Cook on the lowest flame so the steam finishes the rice without catching at the base.
5
Rest, season and serve2 min
Rest 2 minutes off the heat, taste for salt, then serve hot. Keep it mild — no extra chilli needed.