- Rinse a couple of times and soak 1 cup seeraga samba rice in water for 20 to 30 minutes. You can even use basmati rice or sona masuri rice or any non-sticky rice.
- Rinse and chop 2 large sized tomatoes (approx 1 cup chopped tomatoes). Add them to a blender or grinder jar.
- Blend to a smooth puree. If you do not have a blender or grinder, then you can even mince or grate the tomatoes.
- These are the spices that we will be adding to the tomato biryani. Skip stone flower if you do not have it. Remove and keep the below mentioned whole spices aside.
- 1.5 inches cinnamon
- 3 green cardamoms
- 3 cloves
- 1 small to medium sized tej patta (Indian bay leaf)
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- A small tiny piece of stone flower (optional)
- 2 single strands of mace
5. Heat 2 tablespoons of oil in a thick-bottomed pot or pan.
6.Then add ¼ cup thinly sliced onions.
7.Saute onions stirring often on low to medium-low heat till they begin to get golden.
8. Add 1 teaspoon ginger garlic paste. Stir and mix well.
9.Then add 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves and 1 green chili (chopped). Again mix well.
10.Add the tomato puree. If using store brought tomato puree, then add ½ cup tomato puree. Stir and mix again.
11.Now add the following spice powders:
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
¼ teaspoon garam masala powder
12. Stir and mix the spice powders very well with the mixture of tomato puree and other ingredients.
13.Stir and saute for 2 minutes.
14.Now add ¾ to 1 cup of chopped veggies. I used green peas and potatoes. Stir and mix again.
15.. Add the soaked rice.
16.Stir and mix the rice with the rest of the tomato masala gravy.
17.Add 1.5 cups of water. For a softer texture in the rice, you can add ¼ cup more of the water.
18.Then add ½ cup thick coconut milk and salt as per taste.
If skipping coconut milk, then overall add 1.75 to 2 cups depending on the quality of rice. You can also use veg stock instead of water.
Coconut milk gives a very good flavor and balances the tanginess of tomatoes. So I highly recommend adding coconut milk.
19.Stir and mix very well. Check the taste of the water and it should be slightly salty. If not, then add a bit more salt.
20.Cover the pan with a tight-fitting lid and cook tomato biryani on slow heat for 18 to 20 minutes or until the rice is cooked and all the water is absorbed.
21.Once all the liquids have been absorbed and the rice grains are tender, remove the lid. Then gently fluff the rice with a fork.
22. Serve tomato biryani hot or warm with some pickle or yogurt or raita of your choice. It can also be packed for a lunch box.
