Tomato Biryani is very famous among vegetarians since it gives the exact taste of meat biryani if we follow the proper recipe. I make this biryani very often to club up with chicken or mutton gravy. This is basically a one-pot recipe so easy to cook and ideal for lunch boxes too. Many get confused between tomato rice and tomato biryani. Tomato rice recipe is totally different ingredients and the recipe too. We cook rice and masala separately and mix them together but in this recipe, we cook the rice and masala together in a pressure cooker. Some people use coconut milk along with water but I like to keep it simple. If you wish to add coconut milk then replace half amount of water with coconut milk. Adding coconut milk gives a rich taste to the dish.
Tips to make perfect Tomato Biryani:
1. Use ripe tomatoes for better taste and colour.
2. Add Kashmiri chilli powder for good colour.
3. I have used basmati rice but it tastes great using seeraga samba rice.
4. Tomatoes should be more than the onion.
Here is the step by step process for tomato biryani:
Take a pressure cooker, add 5 tbsp oil, 3 small cinnamon, 2 bay leaves, 5 to 6 cloves, 6 cardamoms, 1 tsp fennel seeds and saute really well.
Then add 1 onion finely chopped and saute in the oil. Now add 2 tbsp ginger garlic paste and cook till you remove the raw smell.
Add 4 finely chopped tomatoes, 2 green chillies and mix everything well.
Now add salt to taste, 1 cup mint leaves, 1 cup coriander leaves and cook well in the oil.
Once everything is mixed well, add 1 ½ tbsp chilli powder and cook till oil separates from the masala.
Then add 2 cups basmati rice (washed & soaked) and mix well with the masala.
After mixing the rice with masala, now add 2 cups of water and mix well. Cover the pressure cooker and cook for 2 whistles. Allow the cooker to release the pressure on its own. Now open and mix gently.
Serve with raita or any side dish.
Serve with Love