Tonight Dinner is Tomato biryani with onion cucumber raita.
Today my hubby saw this Tomato Biryani post of Sundari Nathan. My hubby liked the dish so much that he even asked ( Uff he didn’t request) me to make this.
So I dedicated this dinner to him. Thanks to Sundari Nathan my hubby said it was the best simple and tasty dinner he had after a long time.
Followed Sundari Nathan recipe.
Check her blog here – http://www.mymagicpan.com/
She blogs at My Magic Pan Yummy to Taste Easy to Make
But made slight changes to suit our liking.
Here is the recipe
Basmati Rice – 1 1/2 cups (I have used India Gate Dubar)
Onion – 1 Big (chopped in small pieces)
Ghee – 6 Tbsp
Bay leaf – 1
Whole Black Pepper – 5
Green Cardamom – 2
Salt – as needed
Biryani masala powder – 2 tsp
Turmeric powder – 1/4 tsp
Mint leaves and Coriander leaves – a handful
Coconut Milk – 3 Tbsp
Water – 1 ½ cup
To grind into a paste:
Tomato – 2 (Large)
Green Chilly – 1
Ginger – 1 inch pc
Garlic – 8 cloves
Take Tomatoes, green chilly, ginger and garlic in a mixer and grind it into a paste.
Heat a pressure cooker with ghee and temper with bay leaf, whole black pepper and cardamom.
Add chopped onions and saute until transparent.
Add the tomato,chilli,ginger,garlic paste and saute unil raw smell goes off.
Add salt, turmeric powder, biryani masala powder and mix well.
Cook in low-medium flame until oil separates from it.Add the cleaned and washed mint and coriander leaves. Add washed basmati rice and mix gently.
Add coconut milk and water. Check for salt.
Pressure cook for 1 whistle and simmer for 5 mins. Switch off the flame.
Once the pressure releases, fluff it with a fork.
Spicy and flavourful Tomato Biryani is ready.
Serve hot with any raita.
Do not skip mint leaves. It gives a unique flavour.
Adding coconut milk gives a rich flavour. U can add half and half or skip it if u dont want it.
U can soak the rice for 30 mins. If so reduce the amount of water/coconut milk accordingly.