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Tomato Biryani with coconut milk | Thakkali biryani
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tomato biryani recipe

Tomato biryani with coconut milk
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: South Indian, Tamilnadu cuisine
Servings: 4 people
Author: Jinoo Jayakrishnan
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  • 1 cup basmati rice
  • 2 tbsp oil
  • 1 no bay leaf
  • 2 pods cardamom
  • 1 inch cinnamon stick
  • 1/2 tsp fennel seeds
  • 1/4 tsp cumin seeds
  • 2 medium onion - thinly sliced
  • 1 no green chilli - chopped finely
  • 1 tsp ginger garlic paste
  • 4-5 fresh mint leaves
  • 2 large tomatoes finely chopped
  • salt to taste
  • 1/4 tsp turmeric powder
  • 3/4 tsp chilli powder
  • 1/4 cup coconut
  • 1 tsp cashew
  • 3/4 cup water


  • soak 1 cup basmati rice in water for 15 minutes. 
  • heat oil in a cooker, add bay leaf, cinnamon, cloves, fennel seeds, cumin seeds and let it crackle. 
  • to this, add thinly sliced onions and fry till transparent
  • when transparent, add ginger garlic paste, chopped green chillies and mint leaves
  • mix well and saute till the raw smell goes off
  • further add chopped tomatoes, salt and saute till mushy
  • when mushy, add turmeric powder, chilli powder and grind coconut cashew together with 1/4 cup water and strain the coconut milk to the cooker. 
  • mix well, add 3/4th water and let it come to a boil. when it starts boiling, strain and add soaked rice and mix well
  • pressure cook for 10 minutes on low flame. open and fluff it up when pressure releases.