Tomato Briyani

Tomato Briyani can be served for lunch / Dinner.

Quantity mentioned below can be used for : 4 people

Ingredients :
Oil - 1 tbsp
Ghee - 1 tbsp
Bay leaf - 1
Clove - 1
Cinnamon - 1 inch stick
Fennel - 1/2 tsp
Seeraga Samba Rice - 400 gm
Onion - 1 large (chopped)
Tomatoes - 4 medium (finely chopped)
Green chilli - 1 or 2 (slitted)
Chilli powder - 1.5 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Salt - as required
Coriander leaves - to garnish
Coconut milk - 240 ml
Water - 450 ml

To Grind :
Shallots - 5
Garlic pods - 5
Ginger - 1 inch
Green chilli - 2 or 3
Fennel seeds - 1/2 tsp
Clove - 1
Cinnamon - 1

Method :

1. Soak rice for 30 minutes. (I used Seeraga Samba Rice, you can use any type of rice. Seeraga
    Samba rice gives a nice flavour)

2. Add the ingredients mentioned under "To Grind". Blend well adding little water. Set aside.

                    

3. In a pressure cooker, add oil, ghee, bay leaf, fennel, clove, cinnamon.

4. Add chopped onion, tomato, green chilli and salt. Fry till it turns mushy.

       
                     


                           


5. Add chilli powder, turmeric powder, garam masala and mix well.

                      


6. Add the grinded paste to the pressure cooker.

                                      

7. Add chopped coriander leaves. Fry for a minute.

8. Now add coconut milk, rice and water. Let it cook for 3 whistles.

                   

9. Switch off the flame and let the pressure get released by itself.

                                 

10. Serve with raita / Muttai Milagu Pirattal

Please Note :

You can adjust the number of green chillies according to your spicyness.

You can add mint leaves (in step 7) if you wish.

Water quantity for Basmati Rice will differ.