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

Ingredient	Quantity
Seraga sambhaa rice/basmathi rice	11/2cups
Onion(sliced)	1(large size)
Tomato(finely chopped)	4(medium size)
Chilly Powder/milgai podi	1/2-3/4tsp
Coriander Powder/dhaniya podi	1tsp
Garam Masala Powder	1/4tsp
Turmeric powder	1/8tsp
Ginger&garlic paste	11/2tsp
Green Chilly(slit lengthy)	4
Coriander leaves(chopped)	2tbs
Mint leaves/pudina(chopped)	15-20 leaves
Cashews(optional)	7-8(broken)
Water	23/4cups
Salt	to taste
Oil	2tbs
Ghee/nei	2tbs

For the Tempering 

Ingredient	Quantity
Cloves/lavangam	4
Cinnamon/pattai	1 ich piece
Star anise	1
Bay leaf/biriyani ilai	1
Cardamom/ellakai	2

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.

Posted in: Blogging Marathon,Lunch box,Rice Varieties