Tomato Biriyani

Tomato Biriyani

Cooking Time

Preparation Time : 20

Cook Time : 3

Total Time : 23

Ingredients

Serves 2

  • Basmathi Rice 1 cups

  • Tomato finely chopped 3 nos

  • Onion,sliced 1 nos

  • Green chili,sliced 2 nos

  • Fresh coriander leaves chopped 1 tbsp

  • Ginger-Garlic Paste 1 tsp

  • Fennel Seeds 1 tsp

  • Cinnamon Stick 1 inch

  • Green Cardamom 3 nos

  • Garlic Clove 3 nos

  • Bay Leaf 1 nos

  • Black Pepper corn 10 nos

  • turmeric powder 1 pinch

  • Red Chili Powder 1 1/2 tsp

  • Coriander Powder 1/2 tsp

  • Ghee 1 tbsp

  • Oil 1 tbsp

  • Salt to taste 1/2 tsp

  • Water 2 cups

Directions

  • 01

    Wash and soak the rice for 20 minutes.

  • 02

    Heat a pressure cooker with ghee and oil.

  • 03

    Add Fennel seeds, Cinnamon, green cardamom, cloves, bay leaf and black peppercorns and saut? for few seconds.

  • 04

    Add ginger-garlic paste, green chilli and saut? till the raw smell disappears.

  • 05

    Add onion and saute till golden brown.

  • 06

    Add chopped tomatoes and cook till mushy.

  • 07

    Add turmeric powder, red chilli powder, coriander powder and stir for few seconds.

  • 08

    Add fresh coriander leaves, salt measured water and allow it to boil.

  • 09

    Add soaked rice, mix gently and close the pressure cooker with lid.

  • 10

    Cook for two whistles and keep it on a low flame for 2-3 minutes. Put off the flame and open it once the pressure releases completely.

  • 11

    Serve hot with any raita.

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