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Main Course

Tomato Biryani

A slow-assembled tomato biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 2 servings

1 cup Basmati rice washed and — drained
1 nos Bay leaf
1 nos Cinnamon
1 nos Clove
Ghee, to taste
Oil, to taste
Salt, to taste
2 cup Hot water
2 tsp Biriyani Masala
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Cumin powder (Jeerakam)
1/2 tsp Coriander powder
1/2 tsp Chilly powder
Turmeric powder a pinch
2 nos Green chillies — sliced
1 medium Onion — sliced
2 nos Tomatoes chopped roughly
Curry leaves A few sprigs
1 cup Coriander leaves — chopped
1/4 tsp Sugar

Preparation

Step 1
Heat a mixture of ghee and oil. Add cinnamon, clove and bayleaf.
Step 2
Stir in green chillies, curry leaves and sliced onion. Fry in medium flame.
Step 3
Add ginger and garlic paste. Stir to cook for a minute.
Step 4
Stir in biriyani masala, coriander powder, cumin, turmeric and chilli powder. Stir till aromatic.
Step 5
Add the tomatoes and sugar. Stir all the contents together.
Step 6
Close the lid and cook on slow flame till the tomatoes are tender.
Step 7
Pour in rice and fry till rice swells up on medium heat.
Step 8
Add hot water and required salt for seasoning. Bring to a boil.
Step 9
Lower the heat and cook in low flame for about 10 minutes. take it off the heat and let it sit with the lid on for five minutes.
Step 10
Open the lid and garnish with coriander leaves. Stir and check for seasoning.
Step 11
Tomato biriyani is ready and serve with raita or a bowl of yogurt.
Step 12
Tips:- 1)In this recipe you may add any other vegetables like peas, capsicum or carrot.
Step 13
Ready made biriyani masalas are available with Everest brand.

Tip

Seal the pot with dough or a tight-fitting lid during dum cooking. No steam should escape, or the rice will dry out.

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Main Course

Tomato Biryani

A slow-assembled tomato biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 2 servings

1 cup Basmati rice washed and — drained
1 nos Bay leaf
1 nos Cinnamon
1 nos Clove
Ghee, to taste
Oil, to taste
Salt, to taste
2 cup Hot water
2 tsp Biriyani Masala
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Cumin powder (Jeerakam)
1/2 tsp Coriander powder
1/2 tsp Chilly powder
Turmeric powder a pinch
2 nos Green chillies — sliced
1 medium Onion — sliced
2 nos Tomatoes chopped roughly
Curry leaves A few sprigs
1 cup Coriander leaves — chopped
1/4 tsp Sugar

Preparation

Step 1
Heat a mixture of ghee and oil. Add cinnamon, clove and bayleaf.
Step 2
Stir in green chillies, curry leaves and sliced onion. Fry in medium flame.
Step 3
Add ginger and garlic paste. Stir to cook for a minute.
Step 4
Stir in biriyani masala, coriander powder, cumin, turmeric and chilli powder. Stir till aromatic.
Step 5
Add the tomatoes and sugar. Stir all the contents together.
Step 6
Close the lid and cook on slow flame till the tomatoes are tender.
Step 7
Pour in rice and fry till rice swells up on medium heat.
Step 8
Add hot water and required salt for seasoning. Bring to a boil.
Step 9
Lower the heat and cook in low flame for about 10 minutes. take it off the heat and let it sit with the lid on for five minutes.
Step 10
Open the lid and garnish with coriander leaves. Stir and check for seasoning.
Step 11
Tomato biriyani is ready and serve with raita or a bowl of yogurt.
Step 12
Tips:- 1)In this recipe you may add any other vegetables like peas, capsicum or carrot.
Step 13
Ready made biriyani masalas are available with Everest brand.