Tomato Biryani Recipe for Home Cooking

Tomato biryani is a delightful, flavorful dish that’s perfect for those who enjoy a spicy and aromatic meal. This recipe is easy to make at home using a pressure cooker, making it a quick and convenient option for lunch or dinner. With the richness of coconut milk and the aromatic spices, this tomato biryani will be a hit at your dining table.

Ingredients

• 1 tbsp ghee (clarified butter)
• 1 bay leaf (tej patta)
• 5 cloves (lavang)
• 1-inch cinnamon stick (dalchini)
• 1 star anise
• 2 cardamom pods (elachi)
• 1 tsp cumin seeds (jeera)
• ½ tsp fennel seeds (saunf)
• 1 finely chopped onion
• 1 tsp ginger garlic paste
• ¼ tsp turmeric powder (haldi)
• 1 slit green chilli
• 1 cup tomato puree
• ½ tsp Kashmiri red chilli powder (lal mirch powder)
• 1 tsp biryani masala
• 1 tsp salt
• ½ cup cubed carrot
• 2 tbsp peas (matar)
• 1 tbsp finely chopped coriander leaves
• 1 cup coconut milk
• 2 tbsp finely chopped mint leaves (pudina)
• 1 cup water
• 1 cup basmati rice (soaked for 20 minutes)

Tomato Biryani Instructions

1. Preparing the Spices and Base:
   • Heat 1 tbsp ghee in a pressure cooker.
   • Add 1 bay leaf, 5 cloves, 1-inch cinnamon stick, 1 star anise, 2 cardamom pods, 1 tsp cumin seeds, and ½ tsp fennel seeds. Sauté until the spices are aromatic.
   • Add 1 finely chopped onion, 1 tsp ginger garlic paste, and 1 slit green chilli. Sauté until the onions are golden brown.
2. Cooking the Tomato Base:
   • Add 1 cup tomato puree to the cooker and cook until the oil separates.
   • Add ¼ tsp turmeric powder, ½ tsp Kashmiri red chilli powder, 1 tsp biryani masala, and 1 tsp salt. Mix well and sauté for a few minutes.
3. Adding Vegetables and Rice:
   • Add ½ cup cubed carrot and 2 tbsp peas (or any vegetables of your choice).
   • Pour in 1 cup coconut milk and 1 cup water. Stir to combine.
   • Add 1 cup basmati rice (soaked for 20 minutes) and mix everything well.
4. Cooking the Biryani:
   • Cover the pressure cooker and cook for 2 whistles on medium flame.
   • Once done, allow the pressure to release naturally.
5. Serving:
   • Serve the tomato biryani hot, garnished with 1 tbsp finely chopped coriander leaves and 2 tbsp finely chopped mint leaves.
   • Enjoy it with onion tomato raita or on its own.

Nutritional Information (Per Serving)

• Calories: Approximately 320 kcal
• Carbohydrates: 50g
• Protein: 6g
• Fat: 10g
• Fiber: 4g

Tips for Perfect Tomato Biryani

1. Soak the Rice:
   • Soak the basmati rice for at least 20 minutes before cooking. This helps the rice to cook evenly and absorb flavours better.
2. Coconut Milk:
   • Using coconut milk adds a rich and creamy texture to the biryani. If you prefer a lighter version, you can use regular milk or skip it altogether.
3. Vegetable Variations:
   • Feel free to add other vegetables like potatoes, beans, or bell peppers. This not only adds nutrition but also enhances the taste.
4. Spice Level:
   • Adjust the number of green chillies and the amount of red chilli powder according to your spice preference.
5. Serving Suggestions:
   • Tomato biryani tastes great with a side of raita or a simple cucumber salad. It can also be enjoyed with a papad or pickle.
6. Leftover Tip:
   • Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a microwave or on the stove with a splash of water to bring back its freshness.

Conclusion

Tomato biryani is an easy and delicious dish that can be prepared quickly using a pressure cooker. The combination of aromatic spices, rich coconut milk, and fresh vegetables makes it a wholesome meal. Follow these simple steps and tips to enjoy a flavorful biryani at home.