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# Tomato Biryani Recipe
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| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 3 servings |
## 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)*
## 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.
## Step-by-step
firstly, in a pressure cooker heat [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and saute 1 bay leaf, 1-inch cinnamon, 5 cloves, 1 star anise, 2 pods cardamom, 1 tsp cumin and ½ tsp fennel.
add 1 onion and saute well, followed by 1 tsp ginger garlic paste and 1 green chilli.
now add 1 cup tomato puree (tomato puree prepared by blending 3 large tomatoes to smooth paste)
cook on medium flame till the tomato paste thickens and releases oil.
further add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp [biryani masala](/recipes/homemade-biryani-masala-powder-recipe) and 1 tsp salt.
saute until the spices get cooked completely.
additionally, add ½ carrot, 2 tbsp peas, 2 tbsp mint and 1 tbsp coriander leaves. saute for a minute.
now add 1 cup coconut milk and 1 cup water. mix well. if you do not prefer coconut milk, then add 2 cups water.
furthermore, add 1 cup basmati rice, soaked 20 minutes and give a good mix.
cover and pressure cook for 2 whistles on medium flame or till the rice gets cooked completely.
finally, serve **tomato biryani** with [**onion tomato raita**](/recipes/onion-tomato-raita-recipe) or as it is.
## Video
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/tomato-biryani-recipe-pressure-cooker/](https://hebbarskitchen.com/tomato-biryani-recipe-pressure-cooker/)
