Tomato biryani is a one-pot spiced South Indian model scrumptious biryani made with rice, tomatoes, coconut milk, veggies, herbs and spices. In contrast to the common Vegetable Biryani, this tomato biryani recipe isn’t layered and dum cooked. Gluten-free and vegan.
About Tomato Biryani Recipe
There are numerous methods tomato biryani aka thakkali biryani could 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. All the recipe is made in a thick-bottomed pot or pan. Lined with a tight-fitting lid and slow-cooked.
If in a rush, you need to use a stress cooker to make the identical recipe. You too can select to make this thakkali biryani in Immediate 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 when you do not need coconut milk, then simply skip it and add water. You too can use vegetable inventory as a substitute of water.
Blended veggies like peas, carrots, corn, child corn, cauliflower, and many others could be added to the biryani or you’ll be able to maintain it plain.
In actual fact, This tomato biryani makes for an excellent tiffin field lunch too. Pair with a pickle or a veggie salad within the tiffin field. If serving for lunch or dinner, then you’ll be able to pair with a raita or pickle or a Salad.
Step-by-Step Information
Methods to make Tomato Biryani
Soak Rice and Make Tomato Puree
1. Rinse a few occasions and soak 1 cup seeraga samba rice in water for 20 to half-hour. You’ll be able to 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 maintain it apart.
2. Rinse and chop 2 massive sized tomatoes (approx 1 cup chopped tomatoes). Add them to a blender or grinder jar.
3. Mix to a easy puree. In case you do not need a blender or grinder, then you’ll be able to even mince or grate the tomatoes.
4. These are the spices that we’ll be including to the tomato biryani. Skip stone flower when you do not need it. Take away and maintain 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. Make sure that the spices don’t burn.
6. Then add ¼ cup thinly sliced onions.
7. Saute onions stirring typically on low to medium-low warmth until they start to get golden.
8. Add 1 teaspoon ginger garlic paste. Stir and blend nicely.
9. Then add 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves and 1 inexperienced chili (chopped). Once more combine nicely.
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 pink chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala powder
12. Stir and blend the spice powders very nicely with the combination of tomato puree and different components.
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.
Other than potatoes and peas, you’ll be able to add combined 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’ll be able to 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 also can use veg inventory as a substitute of water.
Coconut milk provides an excellent taste and balances the tanginess of tomatoes. So I extremely suggest including coconut milk.
19. Stir and blend very nicely. Examine the style of the water and it must be barely salty. If not, then add a bit extra salt.
Make Tomato Biryani
20. Cowl the pan with a tight-fitting lid and prepare 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 range relying on the dimensions of the pan, the thickness of the pan and the depth of warmth. You’ll be able to test the rice grains a couple of 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 picture beneath what you see is a moist oily consistency within the rice. That is as a result of 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 alternative. It can be packed for a lunch field.
It makes for a wholesome, satisfying and comforting meal.
A couple of extra comparable tasty recipes it’s possible you’ll like are:
- Tomato Rice – spicy and engaging South Indian model tomato rice.
- Veg Dum Biryani – Hyderabadi model veg dum biryani.
- Pudina Rice – spicy and engaging one pot aromatic mint rice.
- Mushroom Biryani – spicy and engaging South Indian model of biryani made with mushrooms.
- Paneer Biryani – this can be a mildly spiced and scrumptious dum cooked paneer biryani.
Please make sure you price the recipe within the recipe card or depart a remark beneath you probably have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Facebook, 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 model scrumptious biryani variant made with rice, tomatoes, coconut milk, veggies, herbs and spices.
Prep Time 20 minutes
Cook dinner Time 30 minutes
Complete Time 50 minutes
Forestall your display screen from going darkish whereas making the recipe
Preparation
Rinse a few occasions after which soak seeraga samba rice in water for 20 to half-hour. You’ll be able to 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 easy puree. In case you do not need a blender or grinder, then you’ll be able to even mince or grate the tomatoes.
Take away and maintain the entire spices apart.
Slice one small onion thinly and maintain 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 typically until they start to get golden.
Add the ginger garlic paste and blend nicely.
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, pink chili powder, coriander powder, garam masala powder.
Combine the bottom spices very nicely with the combination of tomato puree and different components.
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 nicely.
Cowl the pan with a tight-fitting lid and prepare 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 alternative.
- Any non-sticky number of rice can be utilized to make this biryani.
- You too can add a mixture of greens like potatoes, carrots, inexperienced peas (contemporary or frozen), cauliflower, candy corn, broccoli, and many others.
- The coconut milk could be swapped with water or a home made vegetable inventory. As an alternative of oil, you need to use ghee (clarified butter) for an solely vegetarian model.
- The amount of spices could be different as per your style preferences.
- In case you don’t have stone flower, make the biryani with out it.
- You too can make this biryani in a stovetop stress cooker or Immediate 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
% Day by 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 Okay 11µg10%
Calcium 78mg8%
Vitamin B9 (Folate) 45µg11%
Iron 4mg22%
Magnesium 75mg19%
Phosphorus 197mg20%
Zinc 2mg13%
* % Day by day Values are primarily based on a 2000 calorie weight loss program.
Tomato Biryani recipe from the archives was first revealed on July 2016.
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