Ingredients
- Tomato Biryani
- Basmati Rice - 1 cup
- Tomatoes - 3 finely chopped
- Onion - 1 large sliced thinly
- Spring onion - 3
- Peas - 1/4 cup
- Thin Coconut Milk - 1/4 cup
- Water - 1 cup + 3/4 cup
- Red Chilli powder - 3/4 tsp Adjust according to your taste
- Turmeric Powder - 1/8 tsp
- Ginger Garlic Paste - 1 tsp
- Coriander Powder - 1/2 tsp
- Cumin Powder - 1/4 tsp
- Garam Masala - 1/2 tsp
- Green Chilli - 1 slitted
- Salt - as needed
- Sugar - 1/8 tsp optional
- Oil - 1/2 tbsp
- Cinnamon - 2 inch stick
- Cardamom - 2
- Fennel Seed powder - 1/4 tsp
- Bay leaves - 1
- Star Ansie - 1
Instructions
- Soak rice in warm water for 30 minutes, drain the water and keep it aside
- Add oil to the pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion and ginger garlic paste and sauté till the raw smell goes off
- Add the chopped tomatoes and cook till the tomatoes get mushy. Add all the spice powders, salt and sugar; saute for 2 minutes
- Add peas and rice and saute for a minute. In a rice cooker add the rice - tomato mixture, coconut milk and water. After the rice is cooked sprinkle chopped spring onions on top and Serve it with raita/gravy
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Notes
- Instead of basmati rice samba rice can also be used
- Fried onions can be added to garnish
Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles - For Instant pot version use 1 cup of water and 1/4 cup of coconut milk for 1 cup of rice. No need to soak rice for insant pot version
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