TOMATO BIRYANI | TOMATO BIRYANI RECIPE

During childhood days biryani is a very rare thing and i hardly remember amma making biryani. She regularly makes Tomato Rice for Lunch box . Tomato biryani our neighbour aunty makes so well and those days we don’t get Mint leaves , so whenever we demand aunty to make , aunty will call up uncle and tell him to buy mint leaves from a particular market in the city and the next day she makes yummy Tomato biryani which we will feast with simple raita. After i got married , when we both visited my mom’s place aunty made the Tomato biryani for both of us and we both enjoyed it.So i am sharing the recipe of Tomato Biryani – Jamuna aunty’s version.

Tomato Biryani recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 3-4

    Seeraga samba recipe  1 and 1/4 cup
    Water  1 cup
    Coconut milk  3/4 cup
    Tomato  2
    Onion  1
    Red chili powder  3/4 tsp
    Biryani Masala  1 tsp
    Salt  as needed
    Turmeric powder  1/4 tsp
    Ginger  a small piece
    Garlic  4 cloves
    Small onion   8-9
    Fennel seeds  1 tsp
    Mint leaves   few
    Oil + Ghee  1 tblsp each
    Green peas   1/4 cup 
*Generally jeera samba rice is used to make tomato biryani, if u want u can use basmati rice too.
     

Method with step wise pictures:

• Wash and soak the rice for 15 minutes in 1 cup of water.
• Puree 2 tomatoes in mixer and keep aside.

• Grind the shallots(small onion),garlic,ginger and fennel seeds into a fine paste using little water.

• Chop the onion and mint leaves finely.
• In a pressure cooker, heat oil and ghee. Add the sliced onions and mint leaves.

• When onions turn brown, add the grind paste to this and saute in a low flame till the raw smell goes off.

• Add the tomato puree.
• Add chilli powder, turmeric powder and salt. Saute for few minutes in a medium low flame till the raw smell goes off and the oil oozes out on sides.

• Add the green peas. If u don’t get get green peas you can skip it else u can add Butter beans too.
• Add the biryani masala. I used store bought biryani masala. You can add garam masala too.

• Add the rice now. Saute for a minute and add the soaked water too.
• Mix well.

• Mix well and add the coconut milk. I added the store bought one. Check out my home made coconut milk recipe.

• Close the lid of the cooker and keep the flame to medium.
• When it gives one whistle, keep the flame low and let this be like this for 10 minutes.
• Switch off the flame after 10 minutes.
• Fluff it with a fork once the pressure is released. Serve hot with any raita.

• We had with Potato fry, onion raita and i served Curd Rice and Fruit custard.

Note:

• If using basmati rice, reduce the water to 1/2 cup.
• Do not skip mint leaves and coconut milk.
• While grinding the masala you can saute the shallots in oil and grind, which will enhance the taste.
• You can add a tsp of cashew nuts while grinding.
• Bay leaves can be added while adding onions.

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