TOMATO BIRYANI IN PRESSURE COOKER

TOMATO BIRYANI IN PRESSURE COOKER / THAKKALI BIRYANI

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.

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 –

1. Water quantity depends on the quality of rice and soaking time. More the soaking time less the water.
2. In south we use a combo of half water + half coconut milk .
3. You can also add  1 or 2 cup of mixed veges like cauliflower/ beans / potao/ peas etc
4. Adjust masalas as per taste.
5. We can use reduce or omit other masala pwdrs and use biryani masala pwdr .

PREPARATION

Clean , wash and soak the rice for 15 mins

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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