Tomato Biryani Recipe | Thakkali Biryani using Pressure Cooker | Thakkali Sadam

Tomato biryani is a hassle-free quickest one pot meal to prepare. This will be a huge time saver and no failure recipe which a beginner can cook. Here the finely chopped tomato pieces are cooked along with the whole spices together in a pressure cooker. The flavors of tomatoes and the spices are evenly absorbed and make this dish heavenly.

Recipe after the jump...

Tomato Biryani

Recipe Cuisine: South Indian | Recipe Category: Rice Varieties / Biryani

Prep Time: 15 mins | Cooking Time: 25 mins | Serves: 3

Ingredients:

Basmati Rice - 2 cups

Onion - 1

Tomato - 5

Green chilli - 2

Ginger garlic paste - 2 tblspn

Chilli powder - 1.5 to 2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/4 tsp

Garam masala - 1 tsp

Turmeric - 1/4 tsp

Mint leaves - 2 tblspn

Coriander leaves - 2 tblspn

Salt - to taste

Ghee - 2 tsp

Oil - 2 tblspn

Water - 3.25 cups

Whole Spices:

Cinnamon - 2 inch stick

Cloves - 3

Cardamom - 3

Bay leaf - 1

Black stone flower - 1

Star anise - 1

Fennel seeds - 1 tsp

Shahi Jeera -  1/4 tsp

Method:

Soak basmati rice in water for 30 mins. Chop the onion into thin slices, slit the green chilli and finely chop the tomatoes.

Heat a pressure cooker, pour in little oil and 1 tsp of ghee. Add in fennel seeds, shahi jeera, cinnamon, cloves, cardamom, star anise and black stone flower. Sauté for few seconds.

Add in sliced onion and green chilli. Sauté till onion becomes translucent.

Now, add in ginger garlic paste, chilli powder, coriander powder, cumin powder, turmeric and salt. Sauté for 30 seconds.

Then, add the chopped tomato, mint leaves, coriander leaves and stir fry for few minutes.

When the tomato becomes mushy, drain water from the soaked rice and add to it. Mix it well.

Pour in 3.25 cups of water and bring it to boil. Check for salt. When it starts to boil, cover with a lid and pressure cook for 2 whistles over medium flame.

Serve hot with onion raita.

Pictorial:

Keep all your ingredients ready.

Soak basmati rice in water for 30 mins. Chop the onion into thin slices, slit the green chilli and finely chop the tomatoes.

Heat a pressure cooker, pour in little oil and 1 tsp of ghee. Add in fennel seeds, shahi jeera, cinnamon, cloves, cardamom, star anise and black stone flower. Sauté for few seconds.

Add in sliced onion and green chilli. Sauté till onion becomes translucent.

Now, add in ginger garlic paste and saute for 30 seconds.

Now, add in chilli powder, coriander powder, cumin powder, turmeric.

Saute for a minute to get rid of its raw smell

Then, add the chopped tomato

mint leaves, coriander leaves and stir fry for few minutes.

Saute till the tomato becomes mushy

When the tomato becomes mushy, drain water from the soaked rice and add to it. Mix it well.

Pour in 3.25 cups of water and bring it to boil. Check for salt.

When it starts to boil

cover with a lid and pressure cook for 2 whistles over medium flame.(I used to cook first 10 to12 minutes in medium low, then medium high flame)

Once pressure is released, fluff the rice carefully.

Serve hot with onion raita.