Tomato Biryani Recipe

Biryani is mixed curry rice dish with various spices and any type of meat or vegetables. This dish is very popular and mostly everyone's favorite throughout the India and other regions like Iraqi etc., There are endless ways to cook this dish and endless recipes for this. Our recipe is pretty unique, i will tell you why ! Usually tomato rice is a pretty boring variety rice so no one in my family prefers them, but when you are too tired to cook biryani with meat or vegetables but to cook it in a very simple way, then you have come to the right place.

I learned this recipe from my mom. The masala base we used in this recipe is actually her biryani recipe. We have adapted this recipe to make it a bit more simple, rich and sophisticated. This is my family's go to food at home. The food reminds them of their grandma which makes this extra special. This recipe can be done within 30 minutes if you have all the right ingredients. I hope you all will try and enjoy this recipe as much as we do.

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Servings: 6

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Ingredients

For Roast & Grind Masala:

1 tbsp - Ghee

1/4 cup - Fresh shredded coconut

7 nos - Green chilly

15 cloves - Garlic

2 inch - Ginger, Piece

4 tsp - Fennel seeds (Sombu)

10 nos - Cashew nuts

1 hand full - Mint leaves

1/2 hand full - Coriander leaves

1/2 cup - Water

Other Ingredients:

2 cup - Basmati rice

2 cup - Coconut milk

2 1/2 tbsp - Ghee

2 1/2 tbsp - Sunflower oil

5 nos - Tomatoes - Medium, Diced

2 nos - onion, Finely chopped

2 nos - Green chilly, slit

1 inch - Cinnamon

3 pods - Cardamon

3 stick - Cloves

1 - Bay leaf

Salt to taste

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Recipe Direction

1. Firstly, in a large bowl wash and soak the rice for about 30 minutes

2. Meanwhile, to prepare roast & grind masala, heat pan with ghee for about 1 - 2 minutes

3. Add shredded coconut, chilly, garlic, ginger, fennel seeds, cashew, mint leaves and coriander leaves and saute well

4. Roast well until raw smell disappears and let it cool

5. Now grind them with water to a fine paste and set it aside

6. In a medium pressure cooker, heat oil & ghee and add cinnamon, cardamom, cloves and bay leaf and saute well

7. Now add onions and chilly, saute well till onion it turns golden brown

8. Furthermore, add the tomatoes and cook till it turns mushy/soft

9. Also, add the roast & grind paste, salt and saute well for 10 minutes

10. Now add the soaked basmati rice and coconut milk and bring it to boil

11. Once the rice is half cooked, cover the pressure cooker with whistle and simmer for about 10 - 12 minutes in slow flame

12. Turn off the heat, Let it rest of about 10 minutes before opening the pressure cooker

13. Serve hot with some yummy raita and enjoy while it lasts

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Additional Notes

1. Its important to soak the rice before cooking for better texture

2. You can also add vegetables of your choice along with tomatoes

3. It is important to add coconut milk which enhances the flavor

3. This can be served with a good raita and some yum panner fry