Tomato Biryani Recipe | Thakkali Biryani Recipe

A tangy and tasty one-pot meal, perfect for lunch box, prepared with tomatoes only – Tomato biryani recipe with step by step pics and a short youtube video. Unlike, veg biryani or Hyderabadi biryani, this thakkali biryani recipe doesn’t call for a long list of ingredients. It can be prepared in busy mornings too and even satisfy our sudden biryani cravings in the mid of the week. It pairs well with easy potato fry, raw banana fry or even a simple onion raitha is enough.

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Thakkali Biryani Recipe

Tomato Biryani Recipe | Thakkali Biryani Recipe

Priya Santhamohan

Tomato biryani recipe is tangy and tasty one pot meal, perfect for lunch box, prepared with tomatoes only. Unlike, veg biryani or Hyderbadi biryani, this thakkali biryani recipe doesn't call for a long list of ingredients.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course, Rice

Cuisine Indian

Servings 4 People

Calories

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 2 Cups Basmati Rice
• 1 Onion
• 2 tsp Ginger Garlic Paste Link for Ginger Garlic Paste,
• 4 Pods Garlic
• 3 to 4 Green Chilli
• 1 Fistful Green Peas
• 1/4 Cup Mint & Coriander Leaves
• 1/4 tsp Turmeric Powder
• 2 tsp Chilli Powder
• 1.5 tsp Garam Masala Powder Link for Garam masala powder
• Salt As Required
• 1.5 Cup Tomato Puree
• 1 Cup Coconut Milk

To Temper

• 1 tbsp Ghee Link for Homemade Ghee
• 1 tsp Fennel Seeds
• 2 Small Cinnamon
• 4 Cardamom
• 4 Cloves
• 1 Bay Leaf
• 1 Star Anise
• Few Black Stone Flower / Kal Pasi (Optional)

Instructions

 

• Rinse and soak basmati rice in water for 30 minutes, then drain the water completely. Puree the tomatoes and extract coconut milk.
• Chop onion, garlic and slit green chilli. Clean mint and coriander leaves. Then measure and keep all the other ingredients aside.
  
• Heat ghee/oil in a pan and temper with the spices listed in the table 'To Temper'. Once nice smell wafts from the spices, add onion and saute till translucent.
• Add ginger-garlic paste, chopped garlic and saute till the raw smell leaves. Then add green peas, mint - coriander leaves and give a quick stir.
• Saute well and add tomato puree.
  
• Now add turmeric powder, chilli powder, garam masala powder and required salt. Mix everything well.
• Cook covered for 2 minutes in low flame, till the raw smell of the tomato puree leaves. Now pour coconut milk.
  
• Add the basmati rice and give a gentle mix. Pressure cook for 3 whistles, once the pressure subsides by itself, fluff the biryani with a fork.

  Serve this Thakkali biryani recipe with aloo gobi fry.

Video

Notes

Tips for Thakkali Biryani Recipe

1. Use red and ripe tomatoes for a vibrant coloured tomato biryani recipe.
2. For more tanginess, 1 extra tomato can be added.
3. For quick version, readymade tomato puree and coconut milk can be used.
4. If preferred other veggies like carrot, beans, potato or even soya chunks can be added. But there will be a difference in taste.
5. Coconut milk can be replaced with water. But coconut milk lends richness and helps to balance the tanginess from the tomatoes.
6. I used basmati rice, but jeeraga samba rice or even sona masoori can be used.
7. I suggest ghee for tempering which gives a wonderful taste and aroma to the Thakkali biryani recipe.
8. If preferred few cashews can be added while tempering.
9. This biryani can be directly prepared in a pressure cooker as a one-pot meal, which saves time and less vessels will be used.

Keyword Thakkali Biryani Recipe, Tomato Biryani Recipe

Thakkali Biryani Recipe

Method for Tomato Biryani Recipe

1. Rinse and soak basmati rice in water for 30 minutes, then drain the water completely. Puree the tomatoes and extract coconut milk.

2. Chop onion, garlic and slit green chilli. Clean mint and coriander leaves. Then measure and keep all the other ingredients aside.

3. Heat ghee/oil in a pan and temper with the spices listed in the table ‘To Temper‘. Once nice smell wafts from the spices, add onion and saute till translucent.

4. Add ginger-garlic paste, chopped garlic and saute till the raw smell leaves. Then add green peas, mint – coriander leaves and give a quick stir.

5. Saute well and add tomato puree.

6. Now add turmeric powder, chilli powder, garam masala powder and required salt. Mix everything well.

7. Cook covered for 2 minutes in low flame, till the raw smell of the tomato puree leaves. Now pour coconut milk.

8. Add the basmati rice and give a gentle mix. Pressure cook for 3 whistles, once the pressure subsides by itself, fluff the biryani with a fork.

Serve this Thakkali biryani recipe with aloo gobi fry.

Tomato Biryani Recipe