GANESHA CHATURTHI RECIPES

Modakam with thengai poornam uppu kozhukattai Fried modak ellu kozhukattai Ulundu kozhukattai modak withkadalai paruppu  poornam Kondakadalai Vadai

Thursday, April 18, 2013

TOMATO BIRYANI | TOMATO BIRYANI RECIPE

tomato biryani  4

During childhood days biryani is a very rare thing and i hardly remember amma making biryani. She regularly makes Tomato Rice for Lunch box . Tomato biryani our neighbour aunty makes so well and those days we don’t get Mint leaves , so whenever we demand aunty to make , aunty will call up uncle and tell him to buy mint leaves from a particular market in the city and the next day she makes yummy Tomato biryani which we will feast with simple raita. After i got married , when we both visited my mom’s place aunty made the Tomato biryani for both of us and we both enjoyed it.So i am sharing the recipe of Tomato Biryani – Jamuna aunty’s version.

tomato biryani 3

INGREDIENTS: [SERVES 3-4]

JEERAGA SAMBA RICE* 1 AND 1/4 CUP
WATER 1 CUP
COCONUT MILK 3/4 CUP
TOMATO 2
ONION 1
RED CHILLI POWDER 3/4 TSP
SALT AS NEEDED
TURMERIC POWDER 1/4 TSP
SHALLOTS(SMALL ONION) 8-9
GINGER A SMALL PIECE
GARLIC 3-4 CLOVES
FENNEL SEEDS 1 TSP
MINT LEAVES 10-15
OIL + GHEE 1 TBLSP + 1 TBLSP
GREEN PEAS 1/4 CUP

tomato biryani

*Generally jeera samba rice is used to make tomato biryani, if u want u can use basmati rice too.

METHOD:

  • Wash and soak the rice for 15 minutes in 1 cup of water.
  • Puree 2 tomatoes in mixer and keep aside.
  • Grind the shallots(small onion),garlic,ginger and fennel seeds into a fine paste using little water.
tomato biryani tomato Biryani
  • Chop the onions and mint leaves finely.
  • In a pressure cooker, heat oil and ghee. Add the sliced onions and mint leaves.
  • When onions turn brown, add the grind paste to this and saute in a low flame till the raw smell goes off.
tomato biryani tomato biryani
  • Add the tomato puree.
  • Add chilli powder, turmeric powder and salt. Saute for few minutes in a medium low flame till the raw smell goes off and the oil oozes out on sides.
  • Add the green peas. If u don’t get get green peas you can skip it else u can add Butter beans too.
tomato biryani tomato biryani
  • Mix well and add the coconut milk. I added the sTore bought one.If making at home add the first milk. You can dilute the first milk  little by adding 1/4 water water to 1/2 cup thick coconut milk.
  • Add the rice now.
  • Close the lid of the cooker and keep the flame to medium.
  • When it gives one whistle, keep the flame low and let this be like this for 10 minutes.
  • Switch off the flame after 10 minutes.
tomato biryani tomato biryani

tomato biryani 2

Note:

  • If using basmati rice, reduce the water to 1/2 cup.
  • do not skip mint leaves and coconut milk.
  • While grinding the masala you can saute the shallots in oil and grind, which will enhance the taste.
  • you can add a tsp of cashew nuts while grinding.
  • Bay leaves can be added while adding onions.

 

 

33 comments:

  1. Delicious Biriyani! I too make tomato biriyani, but without coconut milk. Shall try your version soon! Its dinner time here, I want to grab that bowl from the display! :)

    ReplyDelete
  2. Rice romba nalla iruku Jey instead of basmathi this looks yummy :)tempting clicks too !

    ReplyDelete
  3. i never made this version before..yumm biryani and super tempting clicks

    ReplyDelete
  4. Wow ! Super dooper version...

    ReplyDelete
  5. lip smacking! love that bowl

    ReplyDelete
  6. I too love the rice, so tempting. Wish I can have that bowl of rice :)

    ReplyDelete
  7. Pass me here, my fav.. I too make similarly except the grinding part. will try ur version soon :)

    ReplyDelete
  8. The pictures are looking very sharp jeyashi. Like the biryani too. I prepare in this way only but never added mint leaves. Like to try when i make it for next time.

    ReplyDelete
  9. wow delicious preparation,loved that u used seraga samba rice...sure it tastes excellent...

    ReplyDelete
  10. Tomato briyani, full of flavors and cant take my eyes from ur clicks.Love the grinding part.

    ReplyDelete
  11. i can imagine the flavors just seeing the ingredients. one flavorful biryani.

    ReplyDelete
  12. this looks so gooood - i love biryani but have never made this one before.

    ReplyDelete
  13. Yummy and delicious one pot meal

    ReplyDelete
  14. Your version of tomato biryani sounds so flavorful n tempting...inviting pics too..will try this sometime soon..

    ReplyDelete
  15. Very flavorful n delicious biriyani,looks exotic:)

    ReplyDelete
  16. Very flavorful biriyani...Looks delicious

    ReplyDelete
  17. i dont add coconut milk in tomato rice.. but like ur version too..

    ReplyDelete
  18. I make this more than the rice version ...looks so yum ..nice pics

    ReplyDelete
  19. Looks so flavourful and lovely color!

    ReplyDelete
  20. Hey Jeyashri, I am planning to try this today. One whistle is enough for uncooked rice? I've always had to use 3 when cooking rice.

    Thanks

    ReplyDelete
    Replies
    1. For usual rice since the amount of water we use for 1 cup of rice is 3 cups of water. so we give 3-4 whistles.But since for biryani we use less water and we want the biryani to be single grained , we should cook for one whistle

      Delete
    2. Thanks! i tried it last night. It was good :). If I wanted to add raisins, should it be added with the onions so they get coated in ghee and oil ?

      Delete
  21. delicious tomato biriyani.... very appealing color

    ReplyDelete
  22. Thanks a lot for this wonderful recipe. It came out perfect and tasted yummy..

    ReplyDelete
  23. Yummilicious Tomato biryani. I made it in rice cooker. Romba nalla irunthuchu. Thanks for sharing. Pinned it.

    ReplyDelete
  24. Hi Jeyashri. Tired out the recipe and it was yummy. However I need clarification on below

    1. You had mentioned 1/2 cup water to soak basmati rice. When adding rice to the mixture should I add the remaining water as well or drain the water and add only rice

    2. After the first whistle I had kept it at medium flame as you had said. but in about 2 minutes another whistle came. so I had to really lower the flame and let it be for another 8 minutes. The result was the rice was over cooked. Please advice how it should be done correctly

    3. Is there a way to do this without coconut milk?

    Thanks

    ReplyDelete
  25. Thanks for trying the recipe.
    1. No need to drain the water . Add rice along with water.
    2. You can give 2 whisltes and switch it off
    3. coconut milk gives a very nice flavour to this rice, so i recommend you to add coconut milk.

    ReplyDelete
  26. I tried it yesterday, it turned out to be a super hit. I didn't have pudina leaves so I used the karpooravalli leaves and used the normal raw rice. It came out perfect thank u.

    ReplyDelete

Thank you all for visiting my blog

LinkWithin

Related Posts Plugin for WordPress, Blogger...