A simple one-pot South Indian style delicious Tomato Biryani recipe made using the pressure cooker. It is a one-pot meal, hence it is perfect for a lunch box recipe. It's is very simple and easy to make.
↓ Video Recipe ↓
I love this tomato biryani more than the vegetable biryani. Even you can make it for a quick weeknight dinner. Serve this biryani with simple raitha or potato chips or fryums. It tastes best with potato chips.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2
- 1 Onion, medium-sized
- 5 Green Chillies
- 2 tsp Ginger Garlic paste
- 2 Cinnamon sticks
- 4 Cloves
- 3 Cardamon
- 1 Bayleaf
- Few Cashew nuts
- Few Mint leaves ( optional )
- Few Coriander leaves
- 1 tsp Chilly powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala powder
- 1 cup of Basmati Rice
- Salt to taste
- 2 tbsp Oil
- 2 tbsp Ghee
- 3 or 4 Tomatoes
- 1/2 tbsp Fennel seeds
- 1/2 tsp Poppy seeds
- Chop the onion lengthwise.
- Grind tomatoes, fennel seeds, poppy seeds in a mixer/ blender to a fine paste.
- Wash the rice and soak in 2 cups of water.
- Heat oil and ghee in a pressure cooker. When hot add cashew nuts, cinnamon sticks, cloves, cardamom, bay leaf and fry for 30 seconds.
- Add sliced onions and saute till it turns golden brown in color.
- Now add the mint leaves and saute.
- Add the tomato paste, ginger garlic paste, chilly powder, turmeric powder, salt and cook for 5 minutes.
- Next, add the soaked rice along with the water to the cooker ad mix well.
- Add turmeric powder, garam masala powder and bring it to a boil. Taste it and adjust the salt.
- Finally, add the coriander leaves and give a good mix and close the cooker with the lid.
- When the steam releases, place the whistle/ weight and cook for 2 whistles and remove from the stove.
- After the steam goes down, open the cooker and very gently mix the rice.
- Serve along with curd raitha, potato chips, pickle.
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