Tomato Biriyani

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Ingredients:

Basmati Rice – 200 g

Tomatoes – 1/2 Kilo

Onion – 1/4 kilo

Mint leaves – 1 Cup

Coriander leaves – 1 Cup

R.Chillies – 5-6

Grated Coconut – 3 tbspn

Rock Salt – 3/4 tspn or powdered salt – 1 1/2 tspn

Clove – 2 nos

Cinnamon – 1 inch

Ghee and Oil

To Grind:

Grind R.Chillies, Grated coconut and salt without water. Keep it aside.

To wash & cut:

1. Wash basmati rice once.

2. Wash Mint leaves well.

3. Wash coriander leaves and cut them into 2 inch pieces.

4. Cut tomatoes length wise.

5. Cut onions length wise.

On the Stove:

1. Heat Oil in a pan.

2. When oil heats, add cloves and cinnamon.

3. Add cut onions and fry till pink.

4. Add cut tomatoes and fry for 2 minutes.

5. Add mint leaves and coriander leaves and mix.

6. Add the ground red chilli coconut mixture and mix.

7. Finally add Basmati rice and mix just once. (After adding basmati rice, do not mix too many times because the rice will break)

8. Add ghee and mix once.

9. Add water 1:2 and pressure cook for 10 minutes or 5 whistles.

Serve Hot.

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Channa Pulao

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Ingredients:

Basmati Rice – 1 tumbler

Channa – ½ tumbler (soak in water previous night and then pressure cook)

Tomatoes – 2 Big (grind and make juice)

Small Onions – ½ tumbler

Garam Masala Powder – ½ tspn

Cinnamon – 1 inch

Clove – 2 nos

Cardamom – 2 nos

Biriyani Leaf – 1

Powdered salt – 1 ½ tspn

To grind:

Small Onions – 10

Red Chillies – 4

Dhaniya – 1 tspn

Garlic – 10

Grated Coconut – 1 ½ tbspn

Rice:

1. Wash rice & soak for ½ an hour

2. Drain water and fry in ghee

3. Let it cool and then boil rice (1:2 water)

Finally :

  1. Heat 2 tspn oil
  2. Add all spices and fry for 2 mins
  3. Add small onions & fry till pink
  4. Add tomato juice and fry till boil
  5. Add ground paste and fry
  6. Add boiled Channa , garam masala powder & salt
  7. Add boiled rice & mix
  8. Coriander leaves to garnish