Tomato Biryani Recipe (South Indian Style)
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
3
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Calories
503 kcal
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Course
Main Course
-
Cuisine
Indian
Tomato Biryani Recipe (South Indian Style)
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Tomato Biryani recipe also called Thakkali Biryani in Tamil language is a one-pot meal of a spiced South Indian style delicious biryani variant made with rice, tomatoes, coconut milk, veggies, herbs and spices.
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Ingredients
Main ingredients
- 1 cup seeraga samba rice - 200 grams, can use basmati rice instead
- 150 grams tomatoes or 2 large tomatoes or 1 cup chopped tomatoes or ½ cup tomato puree
- 2 tablespoons oil - sesame oil, peanut oil or sunflower oil
- 35 grams onions or 1 small onion or ¼ cup thinly sliced onions
- 1 teaspoon ginger garlic paste
- 1 green chili - chopped
- 1 tablespoon chopped coriander leaves
- 1 tablespoon chopped mint leaves
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- 1 inch medium potato chopped in small cubes
- ⅓ cup green peas - fresh or frozen
- ½ cup Coconut Milk (Thick)
- 1.5 cups water or add as required
- salt as required
Whole spices
- 1.5 inches cinnamon
- 3 green cardamoms
- 3 cloves
- 1 tej patta small to medium sized
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 small tiny pieces stone flower - pathar phool, optional
- 2 single strands of mace
Instructions
Preparation
- Rinse a couple of times and then soak seeraga samba rice in water for 20 to 30 minutes. You can even use basmati rice or sona masuri rice.
- After 20 to 30 minutes, drain the rice of all the water and set aside.
- Meanwhile, rinse and chop the tomatoes. Add them in 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.
- Remove and keep the whole spices aside.
- Slice one small onion thinly and keep aside. Also chop one green chili.
Making Tomato Biryani
- Heat oil in a thick bottomed pot or pan. Please do use a thick bottomed pan, otherwise the rice can get browned or burnt from the bottom while cooking.
- Add all the whole spices and saute them till they crackle and turn fragrant.
- Now add the sliced onions. Sauté onions stirring often till they begin to get golden.
- Add the ginger garlic paste and mix well.
- Then add chopped coriander leaves, chopped mint leaves and 1 green chili (chopped). Mix again.
- Add the prepared tomato puree. If using canned tomato puree, then add ½ cup tomato puree. Mix again.
- Now add turmeric powder, red chili powder, coriander powder, garam masala powder.
- Mix the ground spices very well with the mixture of tomato puree and other ingredients.
- Stir and sauté for 2 minutes.
- Now add ¾ to 1 cup of the chopped veggies. I used green peas and potatoes. Mix again.
- Add the soaked rice. Mix the rice with the rest of the tomato masala gravy.
- Add water and the thick coconut milk and salt as per taste. Mix very well.
- Cover the pan with a tight-fitting lid and cook the biryani on a slow heat for 18 to 20 minutes or until the rice is cooked and all the water is absorbed.
- Once done, remove the lid. Then gently fluff the rice.
- Serve tomato biryani hot with some pickle or yogurt or raita of your choice.
Notes
- Any non-sticky variety of rice can be used to make this biryani.
- You can also add a mix of vegetables like potatoes, carrots, green peas (fresh or frozen), cauliflower, sweet corn, broccoli, etc.
- The coconut milk can be swapped with water or a homemade vegetable stock. Instead of oil, you can use ghee (clarified butter) for an only vegetarian version.
- The quantity of spices can be varied as per your taste preferences.
- If you don’t have stone flower, make the biryani without it.
- You can also make this biryani in a stovetop pressure cooker or Instant pot, adding water as required.
- This recipe of Tomato Biryani can easily be scaled to make a bigger batch.
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
76g
(25%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
466mg
(19%)
Potassium
693mg
(20%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
685IU
(14%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin C
32mg
(36%)
Vitamin E
4mg
Vitamin K
11µg
Calcium
78mg
(8%)
Vitamin B9 (Folate)
45µg
Iron
4mg
(22%)
Magnesium
75mg
Phosphorus
197mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 76g | 25% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 466mg | 19% |
| Potassium | 693mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 685IU | 14% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 32mg | 36% |
| Vitamin E | 4mg | |
| Vitamin K | 11µg | |
| Calcium | 78mg | 8% |
| Vitamin B9 (Folate) | 45µg | |
| Iron | 4mg | 22% |
| Magnesium | 75mg | 19% |
| Phosphorus | 197mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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