Tomato Biryani
Tomato Biryani, also known as Thakkali Biryani, is a flavorful South Indian rendition of biryani prepared in a single pot. This delightful dish features rice, tomatoes, coconut milk, vegetables, an assortment of herbs, and spices.
Ingredients
Main Ingredients
- 1 cup seeraga samba rice – 200 grams, can use basmati rice instead
- 150 grams tomatoes or 2 large tomatoes or 1 cup chopped tomatoes or ½ cup tomato puree
- 2 tablespoons oil – sesame oil, peanut oil or sunflower oil
- 35 grams onions or 1 small onion or ¼ cup thinly sliced onions
- 1 teaspoon Ginger Garlic Paste
- 1 green chili – chopped
- 1 tablespoon chopped coriander leaves
- 1 tablespoon chopped mint leaves
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Garam Masala
- 1 inch medium potato chopped in small cubes
- ⅓ cup green peas – fresh or frozen
- ½ cup Coconut Milk (Thick)
- 1.5 cups water or add as required
- salt as required
Whole Spices
- 1.5 inches cinnamon
- 3 green cardamoms
- 3 cloves
- 1 tej patta small to medium sized
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 small tiny pieces stone flower – pathar phool, optional
- 2 single strands of mace
Instructions
Preparation
- Rinse a couple of times and then soak seeraga samba rice in water for 20 to 30 minutes. You can even use basmati rice or sona masuri rice.
- After 20 to 30 minutes, drain the rice of all the water and set aside.
- Meanwhile, rinse and chop the tomatoes. Add them in a blender or grinder jar.
- Blend to a smooth puree. If you do not have a blender or grinder, then you can even mince or grate the tomatoes.
- Remove and keep the whole spices aside.
- Slice one small onion thinly and keep aside. Also chop one green chili.
Making Tomato Biryani
- Heat oil in a thick bottomed pot or pan. Please do use a thick bottomed pan, otherwise the rice can get browned or burnt from the bottom while cooking.
- Add all the whole spices and saute them till they crackle and turn fragrant.
- Now add the sliced onions. Sauté onions stirring often till they begin to get golden.
- Add the ginger garlic paste and mix well.
- Then add chopped coriander leaves, chopped mint leaves and 1 green chili (chopped). Mix again.
- Add the prepared tomato puree. If using canned tomato puree, then add ½ cup tomato puree. Mix again.
- Now add turmeric powder, red chili powder, coriander powder, garam masala powder.
- Mix the ground spices very well with the mixture of tomato puree and other ingredients.
- Stir and sauté for 2 minutes.
- Now add ¾ to 1 cup of the chopped veggies. I used green peas and potatoes. Mix again.
- Add the soaked rice. Mix the rice with the rest of the tomato masala gravy.
- Add water and the thick coconut milk and salt as per taste. Mix very well.
- Cover the pan with a tight-fitting lid and cook the biryani on a slow heat for 18 to 20 minutes or until the rice is cooked and all the water is absorbed.
- Once done, remove the lid. Then gently fluff the rice.
- Serve tomato biryani hot with some pickle or yogurt or raita of your choice.
Nutrition
Calories: 503kcalCarbohydrates: 76gProtein: 9gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 466mgPotassium: 693mgFiber: 6gSugar: 4gVitamin A: 685IUVitamin C: 32mgCalcium: 78mgIron: 4mg
Tried this recipe?Let us know how it was!