Tomato biryani recipe – American fried rice

Tomato biryani recipe is a very simple one pot biryani recipe which is made with tomatoes. And this quick dish can be made easily on a busy day for dinner and good thing is that it also goes well in the lunch box. I think it is best served with a simple raita. However, I have used some carrot, peas and beans that is totally optional. I just used it here only to add some nutrition. But if you want you can also replace the vegetables with some soya chunks.

This tomato biryani can be made either in a pressure cooker or in a pot. In order to simplify the recipe further, you can just skip the mix vegetables and just use only tomatoes and peas. Because this will greatly save some time. You can also try some other biryani recipes at home such as vegetable biryani, Hyderabadi egg biryani etc.

Time span

To prepare the ingredients of this recipe you will only need about 5 minutes. And to cook the recipe about 25 minutes is needed. To complete the total tomato biryani recipe you will only need 30 minutes. This one pot simple biryani which is made with tomatoes and mix vegetables can be served as a main dish and can be served to maximum 4 to 5 persons.

Ingredients needed (I have used a 240 ml cup)

  • 2 cups of rice (basmati or sona masuri)
  • 1 onion that is thinly sliced
  • 2 cups of tomatoes or 1 and one fourth cup of puree
  • 1 cup of peas
  • 1 cup of carrots (this is optional)
  • Three fourth cup of beans (this is optional)
  • Three fourth tablespoon of biryani masala
  • 1 tablespoon of coriander powder or daniya powder
  • Half cup of mint or pudina leaves chopped
  • One fourth cup of coriander or daniya patta
  • 2 tablespoon of oil
  • 1 and one tablespoon of ginger garlic paste
  • Half tablespoon of saunf powder (this is optional)
  • 3 cups of water
  • Spices needed
  • 1 bay leaf or tej patta
  • 1 piece of star anise
  • 2 inch of cinnamon sticks
  • Three fourth tablespoon of shahi jeera
  • 1 strand of mace
  • 4 green cardamoms
  • 6 pieces of cloves

Preparation

At first wash the rice and soak the rice in enough water for about 30 minutes. While the rice soaks, make a puree of the tomatoes and also chop the vegetables. And clean the mint leaves and the coriander leaves and chop them finely. Drain off the rice completely after around 30 minutes.

Step by step tomato biryani recipe

Step no 1. Wash the rice and soak it for about 30 minutes. Drain the rice off to a colander. Make a puree of the tomatoes. But you can also the chopped tomatoes.

Step no 2. The spices that are mentioned before we will need them for this biryani. You can reduce the quantity of the cinnamon if you are not using true cinnamon.

Step no 3. As it is mentioned before, you can even make this biryani just with tomatoes, onions and peas. But if you want you can also use some soya chunks to cook this.

Step no 4. Add some oil in a heavy bottom pot or pressure cooker and heat the oil. Add the spices and sauté them until the shahi jeera or cumin starts to crackle.

Step no 5. Then add the onion slices and also the green chilies.

Step no 6. When the onions begins to become golden, add the ginger garlic paste.

Step no 7. Sauté the ginger garlic paste until the raw smell is gone.

Step no 8. Now pour the tomato puree and cook for about 2 to 3 minutes. As tomato puree splashes, so keep it partially covered.

Step no 9. Add the mint leaves, coriander leaves, red chili powder, biryani masala or garam masala or spice powder and also the coriander powder. If you wish you can also add in turmeric.

Step no 10. Cook them until the puree thickens and the oil begins to spare the pot.

Step no 11. Add the vegetables and sauté for about 2 to 3 minutes or until the mixture thickens further.

Step no 12. Now add the drained rice and sauté them also on a high flame for about 2 to 3 minutes.

Step no 13. Pour water in it and bring it to a boil on a high flame.

Step no 14. Check the salt and adjust it to your taste if needed.

Step no 15. If you are making in a pressure cooker, when the water comes to a boil then cover it and cook for 1 whistle on a medium high heat. But if you are making in a pot, cover the pot partially and cook it until the entire water is evaporated. And stir in between. And in the last 5 minutes cover the pot totally and cook on a medium heat.

Step no 16. When it is done, fluff up the rice. If you made it in pressure cooker, open the lid only when the pressure releases.

And your delicious tomato biryani is ready. Serve tomato biryani with onion raita or any other side dishes.

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