Sunday, March 13, 2011

Tomato Biryani / Tomato Rice - Biryani Style /


    This is my Mom's version. I love this simple Biryani style Tomato rice n she often make this during Sundays of Purattasi(Tamil Month) becuase in that month we don't eat Non-vegetarian n eggs. So our cravings ends simply with this flavor rich n spicy masala rice. This tomato rice tastes excellent with seeraga samba rice.But u can cook with basmati or sona masoori or any regular cooking rice. Good idea for any party or any special occasion and also easy,simple,flavorful and tastes great. The recipe as follows...


Ingredients
  1. Rice   1/2 kg or 2 cup(wash and soak it in water)
  2. Tomato   4-5 large (chopped)
  3. Onion    1 large(sliced )
  4. Green chilli   6-7(slit open)
  5. Mint leaves   1/2 cup
  6. Yoghurt/curd      1 and 1/2 tbsp
  7. Fennel seeds   1/2 tsp
  8. Bay leaf     2-3 
  9. Clove    5-6 no.
  10. Maratti Mokku  2 or 3 no.
  11. Cardamom    4 no.
  12. Cinnamon     2" stick 2no.s
  13. Salt   as needed
  14. Oil    5-6 tbsp
To grind
  1. small onions    4no.s
  2.    or
  3. onion    few chopped pieces
  4. Ginger     2" large piece
  5. Garlic     10-12 cloves
generally for ginger-garlic paste garlic should little more than the ginger.Grind the ingredients to a smooth paste and keep aside.
Method
  • Heat oil in a pressure cooker,add fennel,clove,cinnamon,cardamom,bay leaf and allow to splutter.
  • Then add onions,green chillies and mint leaves,sprinkle some salt.
  • Saute onion till it get half transparent and add ginger,garlic onion paste.
  • Fry till raw smell leaves,fry in medium flame.
  • Then add the chopped tomatoes and turmeric powder, stir well.
  • Saute the tomatoes until it get soft and mushy.
  • Then add yogurt and stir well.
  • Once the tomato masla starts leaving oil add enough water(to cook rice) and salt ,mix well.
  • Allow the gravy to boil,when starts boiling add drained rice and few chopped cilantro(coriander leaves).
  • close the cooker and cook for 1-2 whistle.
  • Once the pressure downs,open the lid and transfer the cooked Tomato rice to a hot Box or any other vessel.
  • Serve tomato rice with egg n raitha or any veg curry n Masala Egg Pepper Fry.

Note:
rice and tomato should be in equal quantity..use riped tomato.If u feel the tomato to be more sour then reduce the quantity.
If u want you can also add 1/4 cup fresh or frozen peas or soya chunks before adding yogurt.
If u don't have pressure cooker, simple saute onion tomatoes in a skillet n transfer everything to Electric rice cooker, add water n cook until done.


10 comments:

  1. parthathum sapdanum pola iruku sangee.:-) .my fav dish.feels hungry now.:-)

    ReplyDelete
  2. made this last night..turned out amazing!! I think i put too much water..so mushed up a little...but nonetheless it was YUMMMM

    ReplyDelete
    Replies
    1. thanks for trying n sharing ur feedback...s sometimes i too get like that becoz of over juicy tomatoes n rice soaked for long time...glad taste wise u liked it :)

      Delete
  3. Hi,

    Very nice aromatic rice. Just got a few queries
    1. Is soaking the rice is must?
    2. Don't we need to fry the rice?
    3.what is rice: water ratio?


    Thanks in advance

    ReplyDelete
    Replies
    1. Soaking rice is not compulsory u can wash n directly cook , but i always prefer to soak atleast 15minutes..this makes it cook faster n also give fluffy grains.
      No frying rice is not necessary but if u want u can very well fry it n add it to the boiling gravy.
      Rice n water ratio depends on rice quality but i usually add 1:2 rice-water ratio.

      Delete
  4. really yummy thank u sangeeeee.............................

    ReplyDelete
    Replies
    1. Thank u Sowmya for sharing ur feedback :)

      Delete
  5. Made this last night with brown rice...wasnt so sure how it would turn out...turned out amazing. I had previously made it with white rice and it had ended up too mushy so i reduced the water and fried the brown rice in the tomato mixture for a while.. SPOT ON flavor and consistency...LOVE your recipes..cant wait to try more...

    ReplyDelete

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