Tomato biryani is a one-pot spiced South Indian model scrumptious biryani made with rice, tomatoes, coconut milk, veggies, herbs and spices. In contrast to the common Veg Dum Biryani, this tomato biryani recipe isn’t layered and dum cooked. Gluten-free and vegan.
About This Tomato Biryani
There are various methods tomato biryani aka thakkali biryani could be made. My recipe is likely one of the best model and is a scrumptious biryani cooked in a single pot or pan. So fewer pots and pans to wash.
Your complete recipe is made in a thick-bottomed pot or pan. Coated with a tight-fitting lid and slow-cooked.
If in a rush, you should use a stress cooker to make the identical recipe. You can even select to make this thakkali biryani in Instantaneous pot. The recipe is loosely tailored from each my Tomato Pulao and Tomato Baath.
On this tomato biryani thick coconut milk is added to steadiness the tang of the tomatoes. Thus the biryani has a lightweight style of tomatoes and never overpowering. Coconut milk makes the rice style good and wealthy, however in case you would not have coconut milk, then simply skip it and add water. You can even use vegetable inventory as an alternative of water.
Blended veggies like peas, carrots, corn, child corn, cauliflower, and many others could be added to the biryani or you may maintain it plain.
In truth, This tomato biryani makes for tiffin field lunch too. Pair with a pickle or a veggie salad within the tiffin field. If serving for lunch or dinner, then you may pair with a raita or pickle or a salad.
Step-by-Step Information
The best way to make Tomato Biryani
Soak Rice and Make Tomato Puree
1. Rinse a few occasions and soak 1 cup seeraga samba rice in water for 20 to half-hour. You may even use basmati rice or sona masuri rice or any non-sticky rice.
After 20 to half-hour, drain all of the water from the rice and maintain it apart.
2. Rinse and chop 2 massive sized tomatoes (approx 1 cup chopped tomatoes). Add them to a blender or grinder jar.
3. Mix to a easy puree. In the event you would not have a blender or grinder, then you may even mince or grate the tomatoes.
Extra Prep
4. These are the spices that we’ll be including to the tomato biryani. Skip stone flower in case you would not have it. Take away and maintain the beneath talked about complete spices apart.
- 1.5 inches cinnamon
- 3 inexperienced cardamoms
- 3 cloves
- 1 small to medium sized tej patta (Indian bay leaf)
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- A small tiny piece of stone flower (non-obligatory)
- 2 single strands of mace
Sautéing Aromatics
5. Warmth 2 tablespoons of oil in a thick-bottomed pot or pan. Please do use a thick bottomed pan, in any other case, there are possibilities that the rice can get browned or burnt from the underside.
Add all the entire spices and saute them until they crackle and switch aromatic on low warmth. Be certain that the spices don’t burn.
6. Then add ¼ cup thinly sliced onions.
7. Saute onions stirring typically on low to medium-low warmth until they start to get golden.
8. Add 1 teaspoon ginger garlic paste. Stir and blend nicely.
9. Then add 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves and 1 inexperienced chili (chopped). Once more combine nicely.
Sautéing Tomato Puree
10. Add the tomato puree. If utilizing retailer introduced tomato puree, then add ½ cup tomato puree. Stir and blend once more.
11. Now add the next spice powders:
- ¼ teaspoon turmeric powder
- ¼ teaspoon pink chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala powder
12. Stir and blend the spice powders very nicely with the combination of tomato puree and different substances.
13. Stir and saute for two minutes.
Add Rice and Veggies
14. Now add ¾ to 1 cup of chopped veggies. I used inexperienced peas and potatoes. Stir and blend once more.
Aside from potatoes and peas, you may add combined veggies like carrots, child corn, candy corn, broccoli, cauliflower to make the dish extra flavorful and nutritious.
15. Add the soaked rice.
16. Stir and blend the rice with the remainder of the tomato masala gravy.
Including Liquids
17. Add 1.5 cups of water. For a softer texture within the rice, you may add ¼ cup extra of the water.
18. Then add ½ cup thick coconut milk and salt as per style. If skipping coconut milk, then general add 1.75 to 2 cups relying on the standard of rice. You may use veg inventory as an alternative of water.
Coconut milk provides an excellent taste and balances the tanginess of tomatoes. So I extremely suggest including coconut milk.
19. Stir and blend very nicely. Examine the style of the water and it ought to be barely salty. If not, then add a bit extra salt.
Cooking Tomato Biryani
20. Cowl the pan with a tight-fitting lid and prepare dinner tomato biryani on gradual warmth for 18 to twenty minutes or till the rice is cooked and all of the water is absorbed.
Time will fluctuate relying on the scale of the pan, the thickness of the pan and the depth of warmth. You may verify the rice grains a few times with a fork whereas cooking.
21. As soon as all of the liquids have been absorbed and the rice grains are tender, take away the lid. Then gently fluff the rice with a fork.
Within the picture beneath what you see is a moist oily consistency within the rice. That is because of the coconut milk deciding on the highest. When you fluff the rice, this moist consistency will get distributed all through the entire biryani.
22. Serve tomato biryani scorching or heat with some pickle or yogurt or raita of your selection. It will also be packed for lunch field.
It makes for a wholesome, satisfying and comforting meal.
Few extra related recipes you might like are:
- Tomato Rice – spicy and engaging South Indian model tomato rice.
- Biryani – Hyderabadi model veg dum biryani.
- Pudina Rice – spicy and engaging one pot aromatic mint rice.
- Mushroom biryani – spicy and engaging vegetarian model of Chettinad biryani made with mushrooms.
- Paneer biryani – it is a mildly spiced and scrumptious dum cooked paneer biryani.
In the event you made this recipe, please remember to fee it within the recipe card beneath. Sign Up for my e-mail e-newsletter or you may observe me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.
By Dassana Amit
Tomato biryani or thakkali biryani is a one-pot spiced South Indian model scrumptious biryani made with rice, tomatoes, coconut milk, veggies, herbs and spices
Prep Time 20 minutes
Cook dinner Time 30 minutes
Complete Time 50 minutes
Servings 3
Stop your display from going darkish whereas making the recipe
This Tomato Biryani publish from the archives (July 2016) has been republished and up to date on 2 October 2021.
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