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.
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