Tomato Biryani recipe also called Thakkali Biryani in Tamil language is a one-pot meal of a spiced South Indian style delicious biryani variant made with rice, tomatoes, coconut milk, veggies, herbs and spices.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1 cup seeraga samba rice (- 200 grams, can use basmati rice instead)
  • 150 grams tomatoes (or 2 large tomatoes or 1 cup chopped tomatoes or ½ cup tomato puree)
  • 2 tablespoons oil (- sesame oil, peanut oil or sunflower oil)
  • 35 grams onions (or 1 small onion or ¼ cup thinly sliced onions)
  • 1 teaspoon ginger garlic paste
  • 1 green chili (- chopped)
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon chopped mint leaves
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon garam masala
  • 1 inch medium potato (chopped in small cubes)
  • ⅓ cup green peas (- fresh or frozen)
  • ½ cup Coconut Milk (Thick)
  • 1.5 cups water (or add as required)
  • salt (as required)
  • 1.5 inches cinnamon
  • 3 green cardamoms
  • 3 cloves
  • 1 tej patta (small to medium sized)
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 small tiny pieces stone flower (- pathar phool, optional)
  • 2 single strands of mace

Method

Preparation

  1. Rinse a couple of times and then soak seeraga samba rice in water for 20 to 30 minutes. You can even use basmati rice or sona masuri rice.
  2. After 20 to 30 minutes, drain the rice of all the water and set aside.
  3. Meanwhile, rinse and chop the tomatoes. Add them in a blender or grinder jar.
  4. Blend to a smooth puree. If you do not have a blender or grinder, then you can even mince or grate the tomatoes.
  5. Remove and keep the whole spices aside.
  6. Slice one small onion thinly and keep aside. Also chop one green chili.

Making Tomato Biryani

  1. Heat oil in a thick bottomed pot or pan. Please do use a thick bottomed pan, otherwise the rice can get browned or burnt from the bottom while cooking.
  2. Add all the whole spices and saute them till they crackle and turn fragrant.
  3. Now add the sliced onions. Sauté onions stirring often till they begin to get golden.
  4. Add the ginger garlic paste and mix well.
  5. Then add chopped coriander leaves, chopped mint leaves and 1 green chili (chopped). Mix again.
  6. Add the prepared tomato puree. If using canned tomato puree, then add ½ cup tomato puree. Mix again.
  7. Now add turmeric powder, red chili powder, coriander powder, garam masala powder.
  8. Mix the ground spices very well with the mixture of tomato puree and other ingredients.
  9. Stir and sauté for 2 minutes.
  10. Now add ¾ to 1 cup of the chopped veggies. I used green peas and potatoes. Mix again.
  11. Add the soaked rice. Mix the rice with the rest of the tomato masala gravy.
  12. Add water and the thick coconut milk and salt as per taste. Mix very well.
  13. Cover the pan with a tight-fitting lid and cook the biryani on a slow heat for 18 to 20 minutes or until the rice is cooked and all the water is absorbed.
  14. Once done, remove the lid. Then gently fluff the rice.
  15. Serve tomato biryani hot with some pickle or yogurt or raita of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.