Tomato Biryani Recipe | Thakkali Biryani | How to Cook Tomato Biryani in Pressure cooker

Tomato Biryani Recipe | Thakkali Biryani | How to Cook Tomato Biryani in Pressure cooker with Step by step pictures. A Simple Biryani made with Tomatoes ,it can be prepared in just 20 – 25 mins and perfect for a lunch box. Now lets see how to prepare Tomato Biryani

Tomato Biryani Recipe

Recipe Cuisine: Indian |  Recipe Category: Mains Prep Time: 30 mins | Cook Time: 40 mins | Serves: 4 | Author: Sharmila Kingsly Ingredients: Oil / Ghee – 2 tbsp Fennel Seeds – 1 tsp Bay Leaves – 1 Cinnamon stick – 1 inch piece Star Anise – 1 Cashew nuts – 8 Green Chilli - 2 Basmati Rice – 2 cups Onion - 2 Ginger Garlic paste – 1 tbsp Mint +Coriander Leaves – a handful Tomato Puree – 1 Cup Chilli powder – 1 tsp Turmeric powder – ½ tsp Garam Masala – 1 tsp Salt as needed Water – 3 cups Lemon Juice – 1 tbsp      Method :      1.    Heat a Vessel with oil/ghee once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick, Star Anise, Cashew nuts and green chilli. Next add in the sliced onions and saute till glossy and then add in the ginger garlic paste and saute till the raw smell leaves.     2.    Next add in the tomato puree and cook till the raw smell leaves. Then add in the Mint and Coriander Leaves and saute till they shrink. Next add in the Red Chilli powder, Turmeric powder, Salt and Garam Masala and mix well.     3.    Fry for 2 mins. Meanwhile soak in the Basmati Rice in water for 30 mins. Next add in the Basmati Rice and fry for 2 mins.      4.    Now add in the water and mix well. Add in the lemon juice, check for salt and then and close the cooker and Once the steam comes excessively put on the whistle and cook for 3 mins exactly and switch off the stove. Let the pressure gets released on its own and then open the cooker and fluff the rice. Notes: ·       Goes well with Raita and any Kurma. ·       You can also cook the same in Electric Rice Cooker. In that case add 4 cups of Water for 2 cups of Basmati Rice

   Step by step Method with pictures: 

    1.    Heat a Vessel with oil/ghee once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick, Star Anise, Cashew nuts and green chilli. Next add in the sliced onions and saute till glossy and then add in the ginger garlic paste and saute till the raw smell leaves.

2.    Next add in the tomato puree and cook till the raw smell leaves. Then add in the Mint and Coriander Leaves and saute till they shrink. Next add in the Red Chilli powder, Turmeric powder, Salt and Garam Masala and mix well.

 3.    Fry for 2 mins. Meanwhile soak in the Basmati Rice in water for 30 mins. Next add in the Basmati Rice and fry for 2 mins.

  4.    Now add in the water and mix well. Add in the lemon juice, check for salt and then and close the cooker and Once the steam comes excessively put on the whistle and cook for 3 mins exactly and switch off the stove. Let the pressure gets released on its own and then open the cooker and fluff the rice.

Serve with Raita. 

A small recap of the Mega BM in the past: Day 10

April 2017 :  Janssons Casserole

Sept 2017 :  Tiffen Sambar

April 2018 : Kappa Puttu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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