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Tomato Biryani

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: Indian
Servings: 23 serving

Ingredients

  • 1 cup Basmati Rice
  • 1 Onion - medium, thinly sliced
  • 3 Tomatoes - medium, chopped
  • 2 tsps Tomato paste - (optional, to make the dish a little more tomatoey)
  • ½ cup Green Peas - (I used frozen peas that were thawed)
  • 1 tsp Ginger garlic + paste
  • 1 tbsp masala Biryani
  • 1 chilies Green - slit (I used the long slender ones from my container garden)
  • ½ cup Coconut milk - (optional)
  • 1 tsp Cumin seeds
  • ¼ tsp Turmeric
  • to taste Salt

Instructions

  • Heat 1tbsp oil in a saucepan; add cumin seeds and once the seeds start to splutter, add the onions and green chili. Saute until onions are translucent, about 5 minutes.
  • Add g+g paste, turmeric and cook for another 1 minute.
  • Next add the chopped tomatoes and the tomato paste; cover and cook until the tomatoes are mushy, about 5 minutes.
  • Add biryani masala, green peas and coconut milk. Cook for 2-3 minutes.
  • Add rice along with 1½cups of water and salt. Bring the mixture to a boil; lower the heat to medium-low, cover and cook until all the water is absorbed and the rice is cooked.
  • Turn off the heat and let sit for at least 5 minutes before serving.

Notes

This is a great one pot dish that is perfect as a quick weeknight dinner and the leftovers taste great in next day's lunch too. Rice can be cooked separately and added to the tomato masala instead of cooking them together. Adding cooked soy chunks, chickpeas, tofu or paneer will add protein and bulk to the dish.
Lets check out what my fellow marathoners have cooked up today for BM# 19.
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