TOMATO BIRYANI IN PRESSURE COOKER
TOMATO BIRYANI IN PRESSURE COOKER / THAKKALI BIRYANI
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Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
Consumption of tomatoes will provide anti-inflammatory properties and thus, can be really beneficial for overall heart and brain health. Tomato is a good source of potassium and is linked with lowering the elevated blood pressure in the body. Thus, preventing cardiovascular diseases.
Thakkali Sadam is a popular rice dish from the Tamil Nadu cuisine. It is a slightly spicy rice dish that is made with tomato, spices and rice.
Tomato biryani recipe is a famous south indian flavoured biryani recipe prepared mainly with tomato purée and coconut milk in south .
It’s a one-pot meal or one pot biryani recipe which is prepared in a pressure cooker can be ideal lunch box recipe.
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INGREDIENTS
- Ghee – 2 tbsp
- Few whole garam masala – 1 bay leaf / 3 cloves / small piece of cinnamon /1 star anise / 2 cardamom / ½ tsp jeera / ½ tsp fennel seeds
- Onion – 1 finely chopped
- Ginger garlic paste – 1 ½ tsp
- Tomato puree made from 2 big tomatoes [ 1 cup ]
- Red chilli pwdr – 1 tsp or as per taste
- Turmeric pwdr – ¼ tsp
- Coriander pwdr – 1 tsp
- Garam masala pwdr – ½ tsp
- Basmati good quality – 1 cup
- Finely chopped coriander leaves + mint leaves – ¼ cup
- Water – 2 cup
- Salt to taste
NOTE –
- Water quantity depends on the quality of rice and soaking time. More the soaking time less the water.
- In south we use a combo of half water + half coconut milk .
- You can also add 1 or 2 cup of mixed veges like cauliflower/ beans / potao/ peas etc
- Adjust masalas as per taste.
- We can use reduce or omit other masala pwdrs and use biryani masala pwdr .
PREPARATION
Clean , wash and soak the rice for 15 mins
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METHOD
Heat ghee in a pressure cooker .
Add whole garam masala pwdr and let it splutter.
Add onion and stir fry till translucent .
Add ginger garlic paste and stir fry till raw smell leaves .
Add tomato puree + salt and stir fry till oil separates .
Add masala pwdrs and stir fry for a min .
Add the leaves and mix well.
Add soaked rice and mix well all blend well ,
Add water and mix well .
Adjust salt if needed.
Bring to a boil , cover and pressure cook for 2 whistles on medium flame.
Allow the pressure to release .
Allow the biryani to rest for 15 mins before serving so that rice absorbs the masala well.
Once done fluff it gently.
Serve tomato biryani with salad / raita or any side accompaniments.
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