“Tomato Biryani” served with Raita … Tomatoes are available in plenty these days and sometimes I go overboard in purchasing them after which I need to crack my brains on dishes to be prepared … after preparing jam and soup was wondering what else? finally decided on biryani without adding veggies as I wanted to use as much tomatoes as possible … tastes fantastic by itself and does not need any other side dish except a simple raita … Yummilicious ….
** Tomato bhath with garlic flavor which is loved in my home and whenever I have tomatoes in excess I always end up preparing the same dish. This time I wanted to try out something different and as I had coriander, pudina leaves to thought of trying out my own style of biryani unlike the tomato biryani prepared in southern parts which includes coconut milk or veggies. I wanted more of a aromatic tomato flavored spicy rice to be served with raita to which I had added carrots, onions, tomato, radish and sprouts along with spices and curds.
** Biryani is my favorite food and I can have it anytime of the days, I really don’t need anything along with it. However when it is prepared with addition of more spices then raita/ salad with curds tastes best as it balances the spice level. This time I have used pressure cooker as I was in a hurry and also I find biryani or any rice dishes that are on the lines of one- pot meal easier to be cooked in pressure cooker or my electric rice cooker, If taken care with addition of water and heat it comes out perfect saving time a lot of time and efforts.
** You can add veggies, meat or add on boiled egg later while serving too. I want to try with fried fish next which needs to be prepared on kadai to maintain the softness of fish without it getting overcooked. Somehow I have been wanting to try it but never got round to preparing it in my style which I had prepared ages back and would really like to share it with all, especially to fish lovers. I have already shared one with prawns which is common but next time its going to be with some other fried fish, so please keep a watch out for more recipes.
** There are many more rice dishes like pulav, ghee rice, biryani, curd rice, vangi bhaat, khichidi etc. shared in blog which you can browse through and try out if you are a rice lover like us. Unlike some people I disagree that rice is bad for health as I have always found it safe. Simply put I conclude that if it was good for my parents and grandparents who led a fit life then so is it for me, one needs to control on portions, prepare it the right way and serve it in right combinations without going overboard on heavy dishes, that’s it.
** Here is my very own recipe for “Tomato Biryani” … my style, using the quick and easy pressure cooker method …
** Ingredients :
Basmati Rice/ Jeera Rice : 2 cups
Tomato : 3-4 medium sized.
Onion/ Piyavu/ Kanda : one large sized.
Bay leaf/ Tej patta : 2-3
Cloves/ Laung/ Lavanga : 5-6
Black Pepper/ Mire : 10-12
Green Cardamom/ Yellu/ Ellaichi : 3
Black Cardamom/ Yellu/ Ellaichi : 2
Cinnamon/ Tike Sali : 2-3 pieces of 2 inch length
Star Anise : 2
Curry Leaves/ Kadipatta/ Karbevu : 5-6 fresh ones.
Kashmiri Mirchi Powder/ Mirsange Pitti/ Mirchi Tikkat:1 tsp
Turmeric/ Haldi Powder : ½ tsp
Coriander/ Dhania/ Kottambari Powder : 1 tsp
Cumin/ Jeera Powder : ½ tsp
Fennel/ Badisep/ Saunf Powder : ¼ tsp
Goda Masala Powder or Garam Masala Powder : 1 tblsp
Oil/ Tel/ Tela : 4-5 tblsp
Ghee/ Toopa : 2 tblsp
Salt/ Namak/ Meeta : to taste
Boiling water : 3 cups
** To prepare green paste 1 :
Onion/ Piyavu/ Kanda : one large sized
Garlic/ Losun/ Lehsun : 6-8 cloves
Ginger/ Alle’/ Adrak : 1 inch piece.
** To prepare green paste 2 :
Coriander Leaves/ Dhania/ Kottambari Pallo : 2 cups leaves only.
Pudina/ Mint Leaves : one handful leaves only
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones.
** To prepare tomato paste 3 :
Tomato : 2-3 medium sized.
** For Garnishing :
Cashew Nuts/ Kaju/ Kajjuri : handful
Coriander Leaves/ Dhania/ Kottambari Pallo : handful finely chopped.
Pudina/ Mint Leaves : 1 tblsp finely chopped.
Ghee/ Toopa : 1 tblsp
** Important Note : Before preparing this Biryani do keep all the ingredients mentioned above ready including the mentioned paste separately. As we are using quick and easy pressure cooker method here the time is curtailed, so remember to even have boiling water kept ready aside.
** Wash and soak rice in plenty of water for 30 minutes. Once again wash well, put in a colander and keep aside for all the water to get drained off well.
** To prepare green paste 1 : Peel off the skin of onion and garlic and chop into pieces. Similarly wash and chop the ginger and add all three in mixer grinder and grind into a fine paste. You can sprinkle water only if need and necessary.
** To prepare green paste 2 : Wash, drain well both coriander leaves and pudina leaves. Chop and add them in mixer grinder along with chopped green chillies and curry leaves. Grind to a thick fine paste again adding water only if necessary.
** To prepare tomato paste : Wash, wipe dry and chop the onions and grind in mixer grinder WITHOUT water as the tomato by itself contains water.
** Grind and keep ready all the three pastes separately. Peel of the skin and finely chop onion and keep it aside. Chop the tomatoes into small sized cubes and keep them separately aside too. You can increase or decrease the number of tomatoes.
** Heat oil and ghee in pressure cooker pan, when hot lower the heat and add in the cashew nuts, fry till evenly slightly browned, remove and keep it aside to be garnished later on. In the same oil- ghee add in whole garam masalas ie bay leaf, green and black cardamom, pepper, star anise, cinnamon and fry for a few seconds, do not brown.
** Now add finely chopped onion and fry until it turns light brown in color, do not fry to dark brown, to avoid briyani turning bitter. Add onion-garlic- ginger paste and continue frying till the rawness is gone. Add curry leaves and fry well. Now add in all powder ie chilly, haldi, goda masala, dhania, jeera, fennel and continue to fry for a minute. If you find the masala powder is getting burnt then sprinkle some water.
** Add chopped tomato and fry for another minute or two then add in tomato paste and dhania pudina paste and continue to fry for another few minutes. Lastly add drained rice and fry all on medium heat for 2- 3 minutes. Add boiling water, salt to taste and bring all to a full boil on high heat, stirring often for even cooking. Let boil for 2-3 minutes, then lower the heat to minimum, cover the pressure cooker lid and cook to 2-3 continuous whistle on medium heat.
** Remove and let cool for 10-15 minutes, by which time you will be able to open the lid. Once you open the lid, do not touch cooked ingredients immediately, let the heat pass of for another 5 minutes. Now garnish with fried cashews, finely chopped dhania- pudina and melted ghee and then with the help of a large sized fork loosen the rice a little bit by slightly tossing it gently. Do not apply pressure with spatula, in few minutes, its ready.
** “Tomato Biryani” is done and ready to be served. Tastes best served hot with any Raita (Salad with Curds) of your choice as best combination, though if desired you can serve it with any masala side dish too. I have not added any veggies to biryani, so served it with raita which includes tomato- onion- carrot- radish and moong sprouts. In all I would say a healthy and tasty combination of dishes, a scrumptious meal.
** Sharing a common link to all “Raita” recipes shared in the blog below, you can try out any, it includes the one shown in the picture which I served with too …
** Sharing a few common links to “Recipes of Biryani” and recipes of Rice Dishes, like pulav, khichidi etc. do browse through and try them in leisure …
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