Tomato Biryani – Thakkali Biryani

Tomato Biryani is an easy & hassle free one pot meal. Its a spicy and flavourful variety rice that tastes great with a simple raita and papad. This is a perfect lunch box menu too. I have already posted a vegetable biryani recipe earlier. This is a slight variation to that. For us this is a perfect lunch menu on weekends 

Updated the post with video 🙂

Here is the video..

Now to the recipe…

[Preparation Time-15 mins : Cooking Time- 30 mins]

Tomato Biryani Ingredients:

• Basmati Rice – 2 cups
• Onion – 2 (sliced)
• Tomato – 3
• Oil / Ghee – 1 1/2 tbsp + 1 1/2 tbsp
• Bay leaf – 1
• Cloves – 3
• Cardamom – 2
• Salt – as needed
• Chilli powder – 1 tsp
• Biryani masala powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Mint leaves – a handful
• Coriander leaves – a handful
• Coconut Milk & Water – 1 1/2 cups + 3/4th cup

To grind into a paste:

• Green Chilly – 1
• Ginger – 1 inch pc
• Garlic – 5 cloves

Method:

• Take green chilly, ginger and garlic in a mixer and grind it into a paste. Heat a pressure cooker with oil and ghee and temper with bay leaf, cloves and cardamom. Add sliced onions and saute until transparent.

• Add the chilli,ginger,garlic paste and saute unil raw smell goes off. Add chopped tomatoes,followed by salt, chilli powder, turmeric powder, biryani masala powder and mix well.

• Cook in low-medium flame until oil separates from it.Add the cleaned and washed mint and coriander leaves. Add washed basmati rice and mix gently.

• Add coconut milk and water. Check for salt. Pressure cook for 1 whistle and simmer for 5 mins. Switch off the flame.Once the pressure releases, fluff it with a fork.

Spicy and flavourful Tomato Biryani is ready.

Serve hot with any raita.

Tips:

1. Do not skip mint leaves. It gives a unique flavour.
2. Adding coconut milk gives a rich flavour. U can add half and half or skip it if u dont want it.
3. U can soak the rice for 30 mins. If so reduce the amount of water/coconut milk accordingly.