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Tomato Biriyani - Pressure Cooker Method


Making one pot meal has become very easy after the arrival of pressure cooker and makes the work lot easier.
For the second day of Blogging Marathon #35 under the theme pressure cooker I made Tomato Biriyani,one pot meal.
This is my mom's version and she uses seraga sambha rice,here I also used the same rice.The biriyani came out very delicious and flavorful.Off to the recipe..............................



Basic Information

Preparation time 10 minutes
Cooking time 30 minutes
Serves 3-4



Ingredients


IngredientQuantity
Seraga sambhaa rice/basmathi rice11/2cups
Onion(sliced)1(large size)
Tomato(finely chopped)4(medium size)
Chilly Powder/milgai podi1/2-3/4tsp
Coriander Powder/dhaniya podi1tsp
Garam Masala Powder1/4tsp
Turmeric powder1/8tsp
Ginger&garlic paste11/2tsp
Green Chilly(slit lengthy)4
Coriander leaves(chopped)2tbs
Mint leaves/pudina(chopped)15-20 leaves
Cashews(optional)7-8(broken)
Water23/4cups
Saltto taste
Oil2tbs
Ghee/nei2tbs


For the Tempering 

IngredientQuantity
Cloves/lavangam4
Cinnamon/pattai1 ich piece
Star anise1
Bay leaf/biriyani ilai1
Cardamom/ellakai2
Method

Soak the rice for 20 minutes,heat a pressure pan or cooker with oil and ghee,temper it with the ingredients given for tempering.Saute the onion,green chillies and half of the chopped mint leaves with a pinch of salt to transparent then ginger and garlic paste.Now add the  tomatoes,cook till mushy.


Add all the spice powders,salt and stir it for a minute then add the measured water and the remaining mint leaves and chopped coriander leaves.


Let it boil,now add the soaked rice to it and allow it to cook for a boil.Now close the pressure cooker with the lid and keep the flame to a medium.Cook it for two whistles and keep it in a low flame for 3 minutes.Put off the flame and open it after the pressure subsides.Fluff it with a fork.


Serve it warm along with onion raitha,chips and veg or non veg curry.



Enjoy...........................................................
  • The amount of water depends on the quality of the rice,for seraga sambha rice I use 23/4 cups for 11/2 cups of water if its basmathi use 21/3cups.
  • The amount of red chilly powder is depends on personal preference,mine is extra hot chilly powder so used 1/2 tsp.
  • Use well ripe tomatoes to get a nice tangy taste.
  • Addition ghee gives a nice flavor and extra richness to the biriyani and addition of cashew is purely optional.

Check out the fellow bloggers participating in Blogging Marathon #35.




Sumber http://www.naliniscooking.com
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