tomato biryani recipe
Tomato biryani with coconut milk
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 people
- 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.