I am a big big fan of tomato recipes but Sendhil is just opposite to me.He likes to take only a limited quantity of tomatoes.So i make
tomato rice,
tomato pulao and other tomato rice varieties for myself & my daughter whenever Sendhil have his lunch in restaurants with his colleagues.Last year i had shared a
tomato rice recipe using rice cooker for bachelors.I usually make that way as it is so easy.Today,for a change,i tried tomato biryani/Thakkali biryani for the first time adding coconut milk and loved it a lot.It was so good in taste and super flavourful too.This is my 13th post in Sunday biryani series and i thought of ending this series with 2 more posts as i couldn’t find interesting biryani recipes anymore
.But God had helped me with a 100 biryani varieties cookbook by Deepa Shekar( You might have seen her in Podhigai”Asathal samayal” cookery shows) which i bought recently in a departmental stores in Salem.Now i can confidently take this series at least up to 25 episodes after which i am planning to start simple daily lunch menu series for beginners & office goers.So stay tuned for super tasty,authentic and interesting biryani recipes with my own touch in the upcoming weeks.To begin with,here is an yummy tomato biryani recipe from that book.I am sure there must be many tomato lovers like me.I am presenting this recipe for you all.Lets see how to make this mouth watering thakkali biryani using coconut milk
Tomato biryani recipe
Tomato biryani recipe -Thakkali biryani for Sunday lunch & lunch box Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes
INGREDIENTS
- Basmati rice - 1 cup ( I used India gate)
- Green peas - a handful
- Chopped Bangalore tomato - 1 no (big)
- Chopped Tamil Nadu tomato - 2 nos ( sour)
- Big onion - 1 no
- Coconut milk - 3/4 cup
- Water – 3/4 cup
- Salt - as needed
- Ghee - 1 tsp
To grind
- Red chillies( soak in hot water)- 3 nos
- Green chillies - 2-3 nos
- Ginger - 1 inch
- Garlic cloves-5 nos
- Fennel seeds/soambu - 1/2 tsp
- Big onion – 1/2 no
To temper
- Cooking oil - 1.5 tbsp
- Cinnamon - 1 piece
- Cloves - 2 nos
- Cardamom - 1 no
- Biryani leaf – 1
- Kalpasi/black stone flower-1 no
Mint & coriander leaves – a handful (finely chopped) |
METHOD
- Wash and soak the basmati ride for 20 minutes and drain the wate completelyr.Heat 1 tsp of ghee in a kadai and roast the rice for 5 minutes.Remove and keep aside.
- In a cooker base,heat oil and saute cinnamon,cloves,cardamom,kalpasi and biryani leaf.Now add the chopped onions & ground paste.Saute till raw smell goes off.Add tomatoes & saute till its mushy.Add the required salt to ease the sauting process.
- Lastly add the green peas,roasted rice,water,coconut milk along with finely chopped mint & coriander leaves.Mix well and pressure cook in low flame for one whistle.Open the cooker & fluff the rice.
 Serve it hot with raita.Enjoy !
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Note
- For variations,u can use either coconut milk or water alone.
- As tomatoes leave water,we have used rice & water in the ratio of 1:1.5
- If u don’t want to roast the rice,soak the rice for 1 hour and use 1.5-1.75 cups of water.Add ghee in the water before pressure cooking.
- You can also use tomato puree instead of chopped tomatoes.In that case,add 1/2 cup.
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Check out my
Tomato rice,Tomato pulao,Tomato rice using rice cooker .
Try this delicious Tomato biryani and have a yummy lunch with your family
I served with Sago Vadagam and Cucumber Raita.
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