Tomato biryani is a one-pot spiced South Indian fashion scrumptious biryani made with rice, tomatoes, coconut milk, veggies, herbs and spices. Not like the common Vegetable Biryani, this tomato biryani recipe shouldn’t be layered and dum cooked. Gluten-free and vegan.
About Tomato Biryani Recipe
There are various methods tomato biryani aka thakkali biryani will be made. My recipe is likely one of the best model and is a scrumptious biryani cooked in a single pot or pan. So fewer pots and pans to scrub.
I’ve already shared simple and fast Stress Cooker Biryani on the weblog. The whole recipe is made in a thick-bottomed pot or pan. Coated with a tight-fitting lid and slow-cooked.
If in a rush, you should utilize a strain cooker to make the identical recipe. You can even select to make this thakkali biryani in On the spot pot. The recipe is loosely tailored from each my Tomato Pulao and Tomato Tub recipes.
On this tomato biryani thick coconut milk is added to stability the tang of the tomatoes. Thus the biryani has a lightweight style of tomatoes and never overpowering.
Coconut milk makes the rice style good and wealthy, however should you would not have coconut milk, then simply skip it and add water. You can even use vegetable inventory as a substitute of water.
Blended veggies like peas, carrots, corn, child corn, cauliflower, and many others will be added to the biryani or you may preserve it plain.
In reality, This tomato biryani makes for a very good tiffin field lunch too. Pair with a pickle or a veggie salad within the tiffin field. If serving for lunch or dinner, then you may pair with a raita or pickle or a Salad.
Step-by-Step Information
Tips on how to make Tomato Biryani
Soak Rice and Make Tomato Puree
1. Rinse a few instances and soak 1 cup seeraga samba rice in water for 20 to half-hour. You possibly can even use basmati rice or sona masuri rice or any non-sticky rice.
After 20 to half-hour, drain all of the water from the rice and preserve it apart.
2. Rinse and chop 2 giant sized tomatoes (approx 1 cup chopped tomatoes). Add them to a blender or grinder jar.
3. Mix to a clean puree. When you would not have a blender or grinder, then you may even mince or grate the tomatoes.
4. These are the spices that we are going to be including to the tomato biryani. Skip stone flower should you would not have it. Take away and preserve the beneath talked about entire spices apart.
- 1.5 inches cinnamon
- 3 inexperienced cardamoms
- 3 cloves
- 1 small to medium sized tej patta (Indian bay leaf)
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- A small tiny piece of stone flower (optionally available)
- 2 single strands of mace
Sauté Aromatics
5. Warmth 2 tablespoons of oil in a thick-bottomed pot or pan.
Please do use a thick bottomed pan, in any other case, there are probabilities that the rice can get browned or burnt from the underside.
Add all the entire spices and saute them until they crackle and switch aromatic on low warmth. Be sure that the spices don’t burn.
6. Then add ¼ cup thinly sliced onions.
7. Saute onions stirring usually on low to medium-low warmth until they start to get golden.
8. Add 1 teaspoon ginger garlic paste. Stir and blend properly.
9. Then add 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves and 1 inexperienced chili (chopped). Once more combine properly.
10. Add the tomato puree. If utilizing retailer introduced tomato puree, then add ½ cup tomato puree. Stir and blend once more.
11. Now add the next spice powders:
- ¼ teaspoon turmeric powder
- ¼ teaspoon crimson chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala powder
12. Stir and blend the spice powders very properly with the combination of tomato puree and different substances.
13. Stir and saute for two minutes.
Add Veggies & Rice
14. Now add ¾ to 1 cup of chopped veggies. I used inexperienced peas and potatoes. Stir and blend once more.
Aside from potatoes and peas, you may add blended veggies like carrots, child corn, candy corn, broccoli, cauliflower to make the dish extra flavorful and nutritious.
15. Add the soaked rice.
16. Stir and blend the rice with the remainder of the tomato masala gravy.
17. Add 1.5 cups of water. For a softer texture within the rice, you may add ¼ cup extra of the water.
18. Then add ½ cup thick coconut milk and salt as per style.
If skipping coconut milk, then general add 1.75 to 2 cups relying on the standard of rice. You may also use veg inventory as a substitute of water.
Coconut milk provides an excellent taste and balances the tanginess of tomatoes. So I extremely advocate including coconut milk.
19. Stir and blend very properly. Examine the style of the water and it needs to be barely salty. If not, then add a bit extra salt.
Make Tomato Biryani
20. Cowl the pan with a tight-fitting lid and cook dinner tomato biryani on gradual warmth for 18 to twenty minutes or till the rice is cooked and all of the water is absorbed.
Time will differ relying on the dimensions of the pan, the thickness of the pan and the depth of warmth. You possibly can test the rice grains a few times with a fork whereas cooking.
21. As soon as all of the liquids have been absorbed and the rice grains are tender, take away the lid. Then gently fluff the rice with a fork.
Within the photograph beneath what you see is a moist oily consistency within the rice. That is because of the coconut milk deciding on the highest.
When you fluff the rice, this moist consistency will get distributed all through the entire biryani.
22. Serve tomato biryani sizzling or heat with some pickle or yogurt or raita of your selection. It may also be packed for a lunch field.
It makes for a wholesome, satisfying and comforting meal.
Just a few extra related tasty recipes you could like are:
- Tomato Rice – spicy and attractive South Indian fashion tomato rice.
- Veg Dum Biryani – Hyderabadi fashion veg dum biryani.
- Pudina Rice – spicy and attractive one pot aromatic mint rice.
- Mushroom Biryani – spicy and attractive South Indian model of biryani made with mushrooms.
- Paneer Biryani – this can be a mildly spiced and scrumptious dum cooked paneer biryani.
Please you should definitely price the recipe within the recipe card or depart a remark beneath if in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.
Tomato Biryani Recipe (South Indian Type)
Tomato Biryani recipe additionally referred to as Thakkali Biryani in Tamil language is a one-pot meal of a spiced South Indian fashion scrumptious biryani variant made with rice, tomatoes, coconut milk, veggies, herbs and spices.
Prep Time 20 minutes
Cook dinner Time 30 minutes
Whole Time 50 minutes
Forestall your display from going darkish whereas making the recipe
Preparation
Rinse a few instances after which soak seeraga samba rice in water for 20 to half-hour. You possibly can even use basmati rice or sona masuri rice.
After 20 to half-hour, drain the rice of all of the water and put aside.
In the meantime, rinse and chop the tomatoes. Add them in a blender or grinder jar.
Mix to a clean puree. When you would not have a blender or grinder, then you may even mince or grate the tomatoes.
Take away and preserve the entire spices apart.
Slice one small onion thinly and preserve apart. Additionally chop one inexperienced chili.
Making Tomato Biryani
Warmth oil in a thick bottomed pot or pan. Please do use a thick bottomed pan, in any other case the rice can get browned or burnt from the underside whereas cooking.
Add all the entire spices and saute them until they crackle and switch aromatic.
Now add the sliced onions. Sauté onions stirring usually until they start to get golden.
Add the ginger garlic paste and blend properly.
Then add chopped coriander leaves, chopped mint leaves and 1 inexperienced chili (chopped). Combine once more.
Add the ready tomato puree. If utilizing canned tomato puree, then add ½ cup tomato puree. Combine once more.
Now add turmeric powder, crimson chili powder, coriander powder, garam masala powder.
Combine the bottom spices very properly with the combination of tomato puree and different substances.
Stir and sauté for two minutes.
Now add ¾ to 1 cup of the chopped veggies. I used inexperienced peas and potatoes. Combine once more.
Add the soaked rice. Combine the rice with the remainder of the tomato masala gravy.
Add water and the thick coconut milk and salt as per style. Combine very properly.
Cowl the pan with a tight-fitting lid and cook dinner the biryani on a gradual warmth for 18 to twenty minutes or till the rice is cooked and all of the water is absorbed.
As soon as carried out, take away the lid. Then gently fluff the rice.
Serve tomato biryani sizzling with some pickle or yogurt or raita of your selection.
- Any non-sticky number of rice can be utilized to make this biryani.
- You can even add a mixture of greens like potatoes, carrots, inexperienced peas (recent or frozen), cauliflower, candy corn, broccoli, and many others.
- The coconut milk will be swapped with water or a do-it-yourself vegetable inventory. As an alternative of oil, you should utilize ghee (clarified butter) for an solely vegetarian model.
- The amount of spices will be diverse as per your style preferences.
- When you don’t have stone flower, make the biryani with out it.
- You can even make this biryani in a stovetop strain cooker or On the spot pot, including water as required.
- This recipe of Tomato Biryani can simply be scaled to make a much bigger batch.
Diet Info
Tomato Biryani Recipe (South Indian Type)
Quantity Per Serving
Energy 503 Energy from Fats 171
% Each day Worth*
Fats 19g29%
Saturated Fats 8g50%
Polyunsaturated Fats 1g
Monounsaturated Fats 8g
Sodium 466mg20%
Potassium 693mg20%
Carbohydrates 76g25%
Fiber 6g25%
Sugar 4g4%
Protein 9g18%
Vitamin A 685IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 32mg39%
Vitamin E 4mg27%
Vitamin Ok 11µg10%
Calcium 78mg8%
Vitamin B9 (Folate) 45µg11%
Iron 4mg22%
Magnesium 75mg19%
Phosphorus 197mg20%
Zinc 2mg13%
* % Each day Values are primarily based on a 2000 calorie weight loss plan.
Tomato Biryani recipe from the archives was first printed on July 2016.
