'A kind of tomato rice prepared in biryani flavor'
This is the most favorite version of Tomato rice for many. Biryani masala in the tomato rice makes it more delectable. My mom used to prepare it without much spices. Click to see
that too.
Actually I call it as tomato rice but many tells it as tomato biryani. Biryani associated with anything fascinates me. I started liking it after tasting the one made by my sister in law (my Amutha Anni), who is a physician and a lovable lady. She served it with chicken drumsticks fried in Indian style along with raitha when we visited her. That tasted heavenly when I knew that it was her first attempt and I admire the way she took care in cooking all these for us even in the midst of her tight schedule. We ladies always sing in praise of our family and I am no exception. hi..hi..hi:).
Thakkali briyani served with onion raitha and potato fry.
Ingredients:
Basmathi rice / Jeeraga samba raw rice - 2 cups
Tomato - 4 (200 gm)
ginger garlic paste - 1 tsp
Turmeric powder - 1/8 tsp
Red onion - 1 (medium size)
green chillis - 3 (slit).
Red chilly powder - 1 tsp
garam masal powder / biryani masal powder - 1 tsp
(I used Shakthi biryani masala powder)
cilantro- 10 stems
mint leaf -1 handful.
ghee - 2 tbsp (to add at the end)
To temper:
Fennel - 1 tsp
bay leaves - 2
star aniseed - 1,
cinnamom stick - 2 inch
cardamom - 2
cloves - 4
Any cooking oil - 3 tbsp
cashew nuts -10
salt - to taste
Rice preparation:
Wash the rice and soak it for 1/2 an hour. Add 1/2 tsp salt. Add excess water and cook the rice to firm stage (100% cooked , but not mushy). Strain and remove the excess water using a colander. Keep open and let it cool.
Preparation:
wash and clean the tomatoes. Puree them. Keep aside.
Method:
Heat 2 tbsp oil in a broad flat bottom vessel.
Add fennel ,star aniseed , cinnamon stick,cardamom ,cloves, bay leaf , cashew and saute for a few seconds.
Put the chopped onion . Fry it till golden brown and add the ginger garlic paste and stir well till the raw smell goes. Then add the chopped chillies, chopped cilantro + mint and stir well.
Now add the tomato paste along with red chilly powder and biryani masala powders.
Add salt to taste. Cook till oil oozes out.
Mix with the cooked rice without breaking the grains.
Tomato biryani is ready!
Serving suggestions:
Garnish with 2 tbsp ghee , chopped cilantro , mint leaves.
Serve with onion raitha, potato chips etc.
Serves 3 adults.
