Tomato Biryani Recipe: How to Make Tomato Biryani Recipe2018-01-20
- Cuisine: Indian Recipes, South Indian Recipes
- Course: Biryani Recipes, Others, Veg Recipes
- Skill Level: Intermediate
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- Servings : 3
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Tomato Biryani Recipe
Tomato biryani recipe is an exemplary choice for vegetarian lovers. The aromatic flavor combined with colorful ingredients make this dish a delight to watch and savor. Other biryani recipes that are famous are vegetable biryani, egg biryani, chicken biryani, mutton biryani and so on.
Initially, rinse and soak the biryani rice in water for ten minutes. Drain the water completely. Chop the vegetables such as carrot, potato, capsicum. Slice the green chilies lengthwise. chop the onions lengthwise as done for other biryani recipes. Fine chop the tomatoes and grind them along with cashew nuts in a mixer jar for preparing the tomato purée.
Next, heat the ghee in a pressure cooker. Once molten, add clove, cinnamon, cardamom, bay leaf. Add the chopped onions and green chilies and sauté them until they turn golden brown. Add ginger garlic paste and the tomato purée after few seconds. Stir all the ingredients well, until the raw smell leaves. Now, add the chopped vegetables to the above mixture and stir well. Following this, add red chilli powder, cumin seeds powder and coriander seeds powder. Add the washed, fresh mint leaves for an enriching aroma.
Now, add the soaked rice to the pressure cooker and roast well. Make sure the water used for soaking is completely drained out. Roast the added rice for few seconds to avoid becoming mushy. Add the required amount of water to the rice. The general ratio for basmati rice is two cups of water for one cup of rice. Allow three whistles in the pressure cooker, wait for the steam to escape and then open the cooker. Sprinkle lemon juice and mix carefully using a fork. Serve hot, combined with raita or spicy gravy. Enjoy the flavorful biryani.
Tomato briyani here i used to cook the famous south Indian Style,Tomato is the vegetable or fruit is ever favor for all seasons,The method i have used here is the tomato briyani using a pressure cooker.The whole spices and tasty veggies will enhance the taste of this recipe.
- Briyani Rice - 1 Cup
- Green Peas - 1/4 Cup
- Potato - 2 Nos.
- Capsicum - 1 No.
- Carrot - 1 No.
- Onion - 2 Nos.
- Tomato - 3 Nos.
- Mint Leaves - 1/4 Cup
- Ginger Garlic Paste - 11/2 Tbsp
- Cashew Nuts - 5 Nos.
- Red Chilly Powder - 1 Tbsp
- Coriander Seeds Powder - 1 Tbsp
- Cumin Seeds Powder - 1/2 Tbsp
- Cloves - 3 Nos.
- Cinnamon Sticks - 2 Nos.
- Bay Leaf - 1 No.
- Star Anise - 1 Tbsp
- Lime Juice - 1 Tbsp
- Salt - 3/4 Tbsp
- Ghee Or Oil - 3 Tbsp
- Green Chilly - 3 Nos.
Rinse and soak the biryani rice for ten minutes and drained out the water completely.
Fine chop all veggies such as carrot, potato and capsicum, fresh green peas and green chilies.
Chop two medium sized onions into lengthwise and chop some well ripen tomatoes. Wash the mint leaves.
For Tomato Puree: Take a mixer jar add those chopped tomato slices and add some cashew nuts with them.
Blend the tomato and cashew nuts until it becomes a smooth paste without adding any water with them.
Heat a pressure cooker, melt enough ghee and add the whole spices such as cloves, cinnamon, cardamom, bay leaf with them.
Add well-chopped onion slices and green chilies with them and stir well until it gets light golden brown color.
Then add some freshly grounded ginger garlic paste with them and roast for few seconds until the raw smells out.
Then add the freshly prepared tomato puree with them and stir for few seconds until the raw smell goes.
Then add the well-chopped fresh veggies with them and stir well, addition of veggies is your choice.
Then add all the spice powders such as red chilly powder, cumin seeds powder, coriander seeds powder with them.
Then add the fresh mint leaves, it gives the good aroma to this recipe.
Then add well-soaked and drained rice with them, after completely draining the water.
Roast the added rice for few minutes, which helps to prevent the rice from becoming mushy.
Then add enough water for them in the ratio of 2:1 that is two cups water for one cup of rice and add enough salt for them.
Close the lid allow three whistles. Open the lid when the pressure releases, sprinkle some lemon juice over them.
Stir carefully using a fork or spoon, garnish well and serve hot with tasty raita or spicy gravy.
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