Homemade Tomato Biryani
Recipe I Tomato Biryani Recipe I Thakkali Biryani I Sunday Lunch Recipe I Tomato
Biriyani Easy Rice Cooker Recipes
Author: Yumi Homie
Foodiiz
Recipe Type: Main
Cuisine: South Indian
Cuisine
Serves: 2-3
Ingredients (We are
using 250 Ml cup here for measurement)
Main Ingredients
- Take one cup of Seeraga Samba rice, 200 grams ( you can
use even basmati rice instead of seeraga samba rice)
- Take 2 large tomatoes and chop them finely. You can
make even puree out of them by grinding them in mixie.
- 2 tablespoon oil (sesame oil, peanut oil or sunflower
oil)
- 35 grams onions or 1 small onion or ¼ cup thinly sliced
onions
- 1 teaspoon ginger-garlic paste
- 1 green chili, chopped
- 1 tablespoon chopped coriander leaves/dhania patta
- 1 tablespoon chopped mint leaves/pudina patta
- ¼ teaspoon turmeric powder/haldi
- ¼ teaspoon red chili powder/lal mirch powder
- ½ teaspoon coriander powder/dhania powder
- ¼ teaspoon garam masala powder
- 1 medium potato, chopped in small cubes
- ⅓
cup green peas/matar, fresh or frozen
- ½ cup thick coconut milk
- 1.5 cups water
- salt as required
whole spices:
- 1.5 Inches Cinnamon/Dalchini
- 3 Green Cardamoms/Hari Elaichi/Choti Elaichi
- 3 Cloves/Lavang
- 1 Small To Medium Sized Tej Patta
- ½ Teaspoon Cumin Seeds/Jeera
- ½ Teaspoon Fennel Seeds/Saunf
- This Is Optional And You May Take A Small Piece Of
Stone Flower Or Pathar Phool
- 1 Or 2 Strands Of Mace/Javitri
how to make the recipe:
prepping:
1.
Rinse a couple of times
and then soak 1 cup seeraga samba rice in water for 30 minutes. If you do not
get seeraga samba rice then please try with basmati rice or sona masuri rice. After
the rice is sooaked well, drain the water and keep the rice aside.
2.
Meanwhile, rinse and
chop the tomatoes. Add them in a blender or grinder jar.
3.
Blend to a smooth puree.
If blender or mixer is not available then you can grate the tomatoes or mince it.
4.
Remove and keep the
whole spices aside.
5.
Slice one small onion
thinly and keep aside. Also chop one green chili.
Preparing tomato
biryani:
1.
Heat 2 tablespoons oil
in a thick bottomed pot or pan. We are taking thick bottomed vessel to avoid
rice from getting burnt and spoil the taste of the biryani.
2.
Add all the whole spices
and saute them till they crackle and turn fragrant.
3.
Now add ¼ cup sliced
onions. Saute onions till they begin to get golden.
4.
Add 1 teaspoon ginger
garlic paste. Mix well.
5.
Then add 1 tablespoon
chopped coriander leaves, 1 tablespoon chopped mint leaves and 1 green chili
(chopped). Mix well.
6.
Add the tomato puree. If
you are using readymade puree from the store, then please limit the quantity to
half cup. Mix again.
7.
Now add ¼ teaspoon
turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ¼
teaspoon garam masala powder.
8.
Mix the masalas very
well with the mixture of tomato puree and other ingredients .
9.
Stir and saute for 2
minutes.
10.
Now add ¾ to 1 cup of
chopped veggies. I used green peas and potatoes. Mix again.
11.
Add the rice. Now add
the soaked rice to the mixed veggies and masalas and mix well.
12.
Add 1.5 cups water.
13.
Then add ½ cup thick
coconut milk and salt as per taste. Mix very well.
14.
Cover the pan with a
tight fitting lid and cook on a slow flame for 18 to 20 minutes or until the
rice is cooked and all the water is absorbed.
15.
Once done, remove the
lid. Then gently fluff the rice.
16.
Serve Tomato Biryani hot
with some pickle or raita of your choice.
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