Fragrant, comforting, and easy to serve as a complete meal, tomato biryani recipe | thakkali biryani | tomato biryani in pressure cooker is a vegetarian south indian rice made with ghee / clarified butter, bay leaf / tej patta, and / lavang in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3 Servings
- Category: rice
- Cuisine: south indian
Ingredients
- 1 tbsp ghee / clarified butter
- 1 bay leaf / tej patta
- 5 cloves / lavang
- 1 inch cinnamon / dalchini
- 1 star anise
- 2 pods cardamom / elachi
- 1 tsp cumin / jeera
- ½ tsp fennel / saunf
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- ¼ tsp turmeric / haldi
- 1 green chilli (slit)
- 1 cup tomato puree
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp biryani masala
- 1 tsp salt
- ½ carrot (cubed)
- 2 tbsp peas / matar
- 1 tbsp coriander leaves (finely chopped)
- 1 cup coconut milk
- 2 tbsp mint / pudina (finely chopped)
- 1 cup water
- 1 cup basmati rice (soaked 20 minutes)
Method
- firstly, in a pressure cooker heat ghee and saute spice.
- add 1 onion, 1 tsp ginger garlic paste and 1 green chilli. saute well.
- now add 1 cup tomato puree and cook till it releases oil.
- further add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp biryani masala and 1 tsp salt. saute well.
- additionally, add vegetables of your choice.
- now add 1 cup coconut milk and 1 cup water. mix well.
- furthermore, add 1 cup basmati rice, soaked 20 minutes and give a good mix.
- cover and pressure cook for 2 whistles on medium flame.
- finally, serve tomato biryani with onion tomato raita or as it is.
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.
