One pot spiced South Indian style delicious tomato biryani.
seeraga samba rice,
200 grams (can use basmati rice instead)
or 2 large tomatoes or 1 cup chopped tomatoes or ½ cup tomato puree
(sesame oil, peanut oil or sunflower oil)
or 1 small onion or ¼ cup thinly sliced onions
chopped coriander leaves
chopped mint leaves
red chili powder
garam masala powder
chopped in small cubes
, fresh or frozen
thick coconut milk
or add as required
small to medium sized tej patta
a small tiny piece of stone flower
(pathar phool, dagad phool), optional
single strands of mace
Rinse a couple of times and then soak 1 cup seeraga samba rice in water for 30 minutes. You can even use basmati rice or sona masuri rice.
After 30 minutes, drain the rice of all the water and keep aside.
Meanwhile, rinse and chop the tomatoes. Add them in a blender or grinder jar.
Blend to a smooth puree. If you do not have a blender or grinder, then you can even mince or grate the tomatoes.
Remove and keep the whole spices aside.
Slice one small onion thinly and keep aside. Also chop one green chili.
making tomato biryani
Heat 2 tablespoons oil in a thick bottomed pot or pan. Please do
Use a thick bottomed pan
, otherwise there are chances that the rice can get browned or burnt from the bottom.
Add all the whole spices and saute them till they crackle and turn fragrant.
Now add 1/4 cup sliced onions. Saute onions till they begin to get golden.
Add 1 teaspoon ginger garlic paste. Mix well.
Then add 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves and 1 green chili (chopped). Mix well.
Add the tomato puree. If using ready tomato puree, then add 1/2 cup tomato puree. Mix again.
Now add 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala powder.
Mix the masalas very well with the mixture of tomato puree and other ingredients.
Stir and saute for 2 minutes.
Now add 3/4 to 1 cup of chopped veggies. I used green peas and potatoes. Mix again.
Add rice. Mix the rice with the rest of the tomato masala gravy.
Add 1.5 cups water. then add 1/2 cup thick coconut milk and salt as per taste. Mix very well.
Cover the pan with a tight-fitting lid and cook the biryani on a slow flame for 18 to 20 minutes or until the rice is cooked and all the water is absorbed.
Once done, remove the lid. Then gently fluff the rice.
Serve tomato biryani hot
with some pickle or raita of your choice.
If you do not have coconut milk, then just skip it and add water.
full recipe -