Tomato Biryani – Famous Indian Recipes – Thakkali Biryani Recipe

How to prepare Tomato Biryani ?

This is a simple and quick rice recipe. Lets see how to prepare Tomato Biryani now.

Ingredients:

• Basmati rice – 1 cup
• Tomato – 4 no’s (Medium size finely chopped)
• Cinnamon – 1 stick
• Fennel seeds – 1 tsp
• Poppy seeds – ½ tsp
• Ginger – 1 piece (peeled)
• Garlic – 4 no’s
• Mint and coriander leaves – ¼ bowls
• Green chili – 2 no’s
• Water – 2 cups

For seasoning:

• Oil – 2 ½ spoons
• Bay leaf – 1
• Cardamom – 2 no’s
• Marathimoggu – 2 stick
• Star anise – 2 no’s
•  Big onion – 1 sliced
• Green chili – 1 no
• Curry leaves – few
• Salt to taste

Steps to cook Tomato Biryani:

1. First wash basmati rice twice in water and soak in water for 15 minutes.
2. After 15 minutes drain the water and keep it aside.
3. In a blender add fennel seed, poppy seeds, cinnamon, ginger, garlic, tomato, green chili, mint leaves, coriander leaves and blend well (No need to add water) and keep it aside.
4. In a  pressure cooker add oil when it is heated add bay leaf, cardamom, Marathimoggu, star anise, and then add onion fry till it turns to golden brown.
5. Next add green chili and curry leaves, and then add grinded masala.
6. Allow it to cook till the oil separate from masala in a medium flame.
7. Now add required salt and add 2 cups of water allow it to boil.
8. Next check the salt and spicy of Biryani, and then add if needed.
9. Now add washed basmati rice and mix well. Allow it cook for 2 whistles.
10. Let the cooker cool down naturally, open the lid and mix well Tomato Biryani.
11. Transfer the Biryani in serving plate and serving with onion raita.

Tips:

• I used Bangalore tomato here, instead of that you can use nadu tomato, the taste will be vary. But instead of 4 Bangalore tomatoes, 2 nadu tomatoes are enough for this dish.
• You can use coconut milk instead of water. It will increase the taste.
• Click here to view Vegetable Biryani recipes

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