Tomato Biryani Recipe

Here's a delicious and simple Tomato Biryani recipe:

Ingredients:

For the Rice:

• 2 cups basmati rice, soaked for 30 minutes and drained
• 4 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For the Biryani:

• 2 tablespoons oil or ghee
• 2 large onions, thinly sliced
• 4-5 ripe tomatoes, chopped
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt to taste
• 1/2 cup plain yogurt
• Fresh coriander leaves, chopped for garnish
• Fresh mint leaves, chopped for garnish (optional)
• Fried onions (optional, for garnish)
• Saffron strands soaked in warm milk (optional, for color and flavor)

Instructions:

Preparing the Rice:

1. Cook the Rice:
   • In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cardamom pods, cloves, cinnamon stick, and salt. Add the soaked rice and cook until it’s 70-80% done. Drain and set aside.

Preparing the Biryani:

1. Sautéing Spices:

   • In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

2. Cooking Onions:

   • Add sliced onions and sauté until they turn golden brown. Remove half of the onions and set aside for garnish.

3. Adding Tomatoes:

   • Add chopped tomatoes and cook until they become soft and mushy. This should take about 5-7 minutes.

4. Adding Spices:

   • Add ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Cook for a few minutes until the spices are well combined and fragrant.

5. Adding Yogurt:

   • Stir in the yogurt and cook for another 2-3 minutes until the mixture is well combined.

6. Layering Rice and Tomato Mixture:

   • Spread half of the partially cooked rice evenly over the tomato mixture in the pot. Spread the remaining rice over the tomatoes.

7. Adding Saffron Milk:

   • Drizzle the saffron-soaked milk over the top layer of rice for color and flavor (if using).

8. Simmering:

   • Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20-25 minutes, or until the rice and tomatoes are fully cooked and tender. Ensure the rice absorbs all the moisture.

9. Resting:

   • Once done, remove from heat and let it rest, covered, for 10 minutes to allow flavors to meld.

10. Garnish and Serve:

    • Garnish with the reserved fried onions, fresh coriander leaves, and mint leaves (if using). Serve hot with raita and salad on the side.

Tips:

• You can add a handful of fried cashews and raisins for added texture and flavor.
• Adjust the spice levels according to your taste preferences.
• Ensure the rice-to-water ratio is appropriate to avoid overcooking or undercooking the rice.
• For extra fragrance, you can add a few drops of rose water or kewra water to the biryani.

Enjoy your Tomato Biryani!