How To Make Tomato Biryani Recipe

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.