easy tomato biryani recipe | thakkali biryani | tomato biryani in pressure cooker
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.