Tomato Biryani

This is a different type of biryani. The taste of coconut milk with the onion-tomato-fennel seeds brings this rice to a different level!

Prep Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 small Sliced onions

• 3 small Pureed tomatoes

• Salt, to taste

• 2 tsp Chilli powder

• 5 Finely chopped mint leaves

• 1 cup basmati rice

• 1 cup Coconut milk

• 1 cup Water*

• 2 tbsp Ghee

• 1 tbsp Oil

• 1/2 cup Frozen peas

For paste

• 4-5 Small onions or shallots

• 1/2" Ginger

• 1 Garlic

• 1/2 tbsp Fennel seeds

Instructions

1. In a pressure pan add the oil and ghee and saute the sliced onions and mint leaves till brown

2. Add the ground paste and saute till the raw smell goes away

3. Add chilli powder, salt and saute well

4. Add the tomato puree and saute till the water dries up 3/4

5. Add the frozen peas and mix well

6. Add the coconut milk and water, mix and cook the rice for 1 whistle. Fluff it gently with a fork once the pressure is down.

7. Serve hot with raita

Notes

*If you think your rice needs less water, reduce the quantity of water accordingly. Here the liquid used is coconut milk and water. In this recipe the ratio is 2:1 for liquid:rice.