Tomato biriyani

Name: Tomato biriyani
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cup Basmati rice; 2 tablespoons Coconut oil; 1 tablespoon Mustard seeds; 1 tablespoon cumin seeds; 4 dried red chilies chilies; 1/4 tsp asafoetida; 1/2 tsp Fenugreek powder; 1/2 tsp turmeric powder; 1 tbsp garam masala powder; 1/2 cup mint leaves, chopped; 10 Cloves; 1 inch Cinnamon; 1 bay leaf; 10 Cardamom; 1 cup Onion, thinly sliced; 1 tablespoon Peeled and grated ginger; 1 tablespoon Garlic, grated (optional); 3 cups tomatoes, Julienned; 1 tsp Kashmiri Chili Powder; 1 Cut green chilies lengthwise; 1 tablespoon Melted butter/ghee; Cilantro paste:; 1/2 cup Coriander leaves; 1 green chili

Lakshmi Sridharan Ph D @cook_19872338

USA

#rice #rice It is tomato season in our garden; I grow herbs and veggies without the use of pesticides. Recipe is loaded with taste, nutritient rich ingredients, aroma, beautiful color and etc. Lycopene in tomato has the power to reduce the cancer risk.

Rizu, my recipe is slightly different from yours. In addition to the ingredeints in your recipe. I used carrots also. My cooking method is also slightly different. I made the biriyani an electric rice cooker. #@Rizu_Recipes

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30-40 mins

6 servings

1 1/2 cupBasmati rice
2 tablespoonsCoconut oil
1 tablespoonMustard seeds
1 tablespooncumin seeds
4dried red chilies chilies
1/4 tspasafoetida
1/2 tspFenugreek powder
1/2 tspturmeric powder
1 tbspgaram masala powder
1/2 cupmint leaves, chopped
10Cloves
1 inchCinnamon
1bay leaf
10Cardamom
1 cupOnion, thinly sliced
1 tablespoonPeeled and grated ginger
1 tablespoonGarlic, grated (optional)
3 cupstomatoes, Julienned
1 tspKashmiri Chili Powder
1Cut green chilies lengthwise
1 tablespoonMelted butter/ghee
Cilantro paste:
1/2 cupCoriander leaves
1green chili
main, Biriyani

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Steps

30-40 mins

1

Collect the necessary items. Place them near the cooking area.
2

Collect the necessary items. Place them near the cooking area.
3

Soak the rice in 3 cups of water for 10 minutes. Drain. SET ASIDE
Pop mustard seeds in hot oil in a heavy saucepan over medium heat. Add Cloves, cardamom, cinnamon, fry until aromatic. Add cumin, cayenne pepper-1 minute. Add asafetida, turmeric powder-1 minute. Stir in mint leaves, onions; sauté until onions brown stirring occasionally. Add mint ginger garlic, chopped tomato, grated carrot and cook well for a few minutes. Add Kashmiri chilli powder and stir. add ¼ cup coriander leaves – 2 min.
4

Add ¼ cup coriander leaves – 2 min. Turn off the stove, transfer to a blender and, puree.
Cilantro paste: Make a green paste with cilantro leaves and green cheli, blend in a mixi with 1/2c water.
5

I used an electric rice cooker to complete the cooking of pilaf. Add the blended ingredients (onion, tomato, spices and etc) to the rice cooker. Pour 2 ½ cups of boiling water. Add green cilantro chili paste and stir. Add drained rice and stir. Stir in 1 tablespoon melted butter. Add salt. Turn on the cooker. After the rice is cooked, the cooker will automatically turn off.
6

Transfer to a serving bowl. Taste. Add salt if required.
Sprinkle chopped coriander leaves over the biriyani.
Delicious aromatic flavorful tomato biriyani is ready to serve. You may serve with onion raitha, papadams, chips and etc

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Lakshmi Sridharan Ph D @cook_19872338

on September 16, 2024 18:14

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography