Tomato Biryani Recipe

Time and servings

Prep time	10 min
Cook time	20 min
Total time	30 min
Serves	3 servings

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Ingredients

• 1 tbsp ghee / clarified butter
• 1 bay leaf / tej patta
• 5 cloves / lavang
• 1 inch cinnamon / dalchini
• 1 star anise
• 2 pods cardamom / elachi
• 1 tsp cumin / jeera
• ½ tsp fennel / saunf
• 1 onion (finely chopped)
• 1 tsp ginger garlic paste
• ¼ tsp turmeric / haldi
• 1 green chilli (slit)
• 1 cup tomato puree
• ½ tsp kashmiri red chilli powder / lal mirch powder
• 1 tsp biryani masala
• 1 tsp salt
• ½ carrot (cubed)
• 2 tbsp peas / matar
• 1 tbsp coriander leaves (finely chopped)
• 1 cup coconut milk
• 2 tbsp mint / pudina (finely chopped)
• 1 cup water
• 1 cup basmati rice (soaked 20 minutes)

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Instructions

1. firstly, in a pressure cooker heat ghee and saute spice.
2. add 1 onion, 1 tsp ginger garlic paste and 1 green chilli. saute well.
3. now add 1 cup tomato puree and cook till it releases oil.
4. further add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp biryani masala and 1 tsp salt. saute well.
5. additionally, add vegetables of your choice.
6. now add 1 cup coconut milk and 1 cup water. mix well.
7. furthermore, add 1 cup basmati rice, soaked 20 minutes and give a good mix.
8. cover and pressure cook for 2 whistles on medium flame.
9. finally, serve tomato biryani with onion tomato raita or as it is.

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Step-by-step

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Video

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Notes

• firstly, preparing tomato puree is optional, you can also finely chop them.
• also, adding coconut milk enhances the flavour of biryani.
• additionally, adding vegetables are optional, however, i prefer to add vegetables to make it more nutritious.
• finally, tomato biryani tastes great when prepared slightly spicy and tangy.