Tomato Biryani Recipe | Thakkali Biryani Recipe
Tomato Biryani Recipe, a biriyani variety that has a rich flavor or tomato along with masala. Serve with Raita of your choice and enjoy this aroma rich Tomato Biryani
Tomato Biryani is a flavorful, tangy and tasty one pot rice. Biryani, name itself makes us drool. I know a few kids and adults who want Biryani everyday for their lunch. Without Biryani lunch is not complete for them. Especially, non-vegetarian biryani is so popular in Indian Cuisine. But there are lots of vegetarian varieties we can make. There are Biryani varieties famous in few regions of India like Hyderabad Biryani, Ambur Biryani etc.
Tomato Biryani, a very flavorful variety of Biryani with rich flavor of tomato, masala and coconut milk. Generally we add 1-2 tablespoon of curd for biryani and also add lemon juice for traditional veg Biryani. But here the sourness is already incorporated by tomato, so we don’t need to add curd or lemon juice. Adding more vegetables to tomato Biryani is optional. I personally like the flavor of green capsicum with tomato. So, I added green capsicum and green peas. But they are optional.
You may also want to try:
- Aloo Dum Biryani
- Ambur Vegetable Biryani
- Pressure Cooker Vegetable Biryani
- Brinji Rice
- Bhindi Raita
- Cucumber Raita
- Onion Raita
Recipe Card for Tomato Biryani Recipe | Thakkali Biryani Recipe:
Tomato Biryani Recipe | Thakkali Biryani Recipe
Equipments Needed
- Pressure Cooker
Servings: 4 people
Calories: 247kcal
Tomato Biryani Recipe, a biriyani variety that has a rich flavor or tomato along with masala. Serve with Raita of your choice and enjoy this aroma rich Tomato Biryani
Print Recipe
Ingredients
- 1 Cup Raw Rice 1 Cup - 250ml
- 1 Onion Finely Chopped
- 1 tbsp Ginger Garlic Paste
- 1 Cup Tomato Puree
- ¼ Cup Green Peas
- ½ Green Capsicum Cubed
- 2 tsp Biryani Masala
- 1½ tsp Salt
- 1½ Cup Water
- ½ Cup Coconut Milk
- ¼ tsp Turmeric Powder
For Tempering
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 3 Cloves
- 1 inch Cinnamon Stick
- 2 Cardamom
- 2 Green Chili
Instructions
Soaking Rice
- Wash and soak the rice for about 20 mins
Tempering Process
- Heat a pressure cooker. Add ghee to the cooker. Once the ghee is hot, add cumin seeds starts to sputter. Then add bay leaf, cinnamon, cloves, cardamom and fry for few seconds
Preparing Masala
- Add slit green chili, chopped onion along with ginger-garlic paste and saute the onions till translucent
- Then, add the tomato puree. I have taken 3 medium size tomato and grind it in mixer jar to a smooth paste. We can also use store-bought tomato puree.
- Cook the tomato puree in low flame till the onion-tomato mixture becomes thick and ghee oozes out of the mixture
- Next, add green peas, chopped capsicum and mix well. Also add mint leaves and mix
- Add biryani masala and give a mix. Then add the soaked and drained rice. Add salt along with turmeric powder and give a gently mix.Gently mix.
- Mix 1.5 cups of water and 1/2 cup of coconut milk and give a good mix. Add this diluted coconut milk to the cooker
- Close the pressure cooker with lid. Let the Biryani cook in low flame for about 20 mins.
- Once the pressure is released, open the lid. Tomato Biryani is now ready! Gently give a mix
Serving Time
- Serve the delicious Tomato Biryani with any Raita Variety and enjoy this delicious Tomato Biryani!
Notes
- Instead of making puree we can use chopped tomato.
- I have used Store-Bought Biryani masala, we can also use coriander powder, red chili powder and garam masala instead of store bought masala
Nutritional Info
Nutrition Facts
Tomato Biryani Recipe | Thakkali Biryani Recipe
Amount Per Serving (1 Cup)
Calories 247
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 42g14%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
SOAKING RICE
-
Wash and soak the rice for about 20 mins
TEMPERING PROCESS
-
Heat a pressure cooker. Add ghee to the cooker. Once the ghee is hot, add cumin seeds starts to sputter. Then add bay leaf, cinnamon, cloves, cardamom and fry for few seconds
PREPARING MASALA
-
Add slit green chili, chopped onion along with ginger-garlic paste and saute the onions till translucent
-
Then, add the tomato puree. I have taken 3 medium size tomato and grind it in mixer jar to a smooth paste. We can also use store-bought tomato puree.
-
Cook the tomato puree in low flame till the onion-tomato mixture becomes thick and ghee oozes out of the mixture. Next, add green peas, chopped capsicum and mix well.
-
Also add mint leaves and mix. Add biryani masala and give a mix.
-
Then add the soaked and drained rice. Add turmeric powder and salt gently mix.
-
Mix 1.5 cups of water and 1/2 cup of coconut milk and give a good mix. Add this diluted coconut milk to the cooker
-
Close the pressure cooker with lid. Let the Biryani cook in low flame for about 20 mins. Once the pressure is released, open the lid. Tomato Biryani is now ready! Gently give a mix
SERVING TIME
-
Serve the delicious Tomato Biryani with any Raita Variety and enjoy this delicious Tomato Biryani!
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