Tomato Biryani Recipe
Tomato Biryani is a famous south Indian flavoured biryani recipe prepared mainly with tomatoes and coconut milk. It is also popularly known as tomato rice or thakkali rice and is perhaps one of the most common lunch box recipes. Whereas this tomato-based biryani is an easy and unique biryani recipe prepared without many veggies.
1.5 inches cinnamon
½ teaspoon fennel seeds
2 bay leaf
1 teaspoon shahi jeera
2 star anise
2 cups basmati rice
4 medium ripe tomatoes(chopped)
1 medium onion(chopped)
1 tsp ginger-garlic paste
2 green chillies(chopped)
¼ teaspoon turmeric powder
¼ teaspoon red chili powder
½ teaspoon Coriander powder
¼ teaspoon garam masala powder
½ cup thick coconut milk
3.5 cups water or add as required
Wash and soak the rice in water for 20 mins. After 20 minutes, drain the rice from all the water and keep aside.
Heat oil in a thick bottomed pot or pan. Add all the whole spices and saute them till they crackle and turn fragrant.
Now add sliced onions and green chillies. Saute onions till they begin to get golden.
Add ginger garlic paste and chopped tomatoes. Mix well.
Add turmeric powder, chilli powder, coriander powder and garam masala powder. Cook the tomatoes until mushy.
Add drained rice and saute for 2-3 mins and add water and salt.
Cover the pan with a tight-fitting lid and cook the biryani on a slow flame for 15 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 raita.
- If you do not have coconut milk, then just skip it and add water.
- You can prefer to add vegetables to make it more nutritious.
- Finally, tomato biryanitastes great when prepared slightly spicy and tangy.