While Tomato Pulao that Amma makes, is an absolute winner, I thought I could try a more spicy version and see how my family likes. Everybody loved it when I had made and apart from the Chettinad Vegetable Biyani, this comes second in oft request biryanis in recent times. And I just realized that I have another Tomato Biryani if you are interested. This is what happens after cooking up so many dishes I guess!
Basmati Rice – 1 cup
Water – 1 cup
Coconut milk – 1/2 cup
Tomato – 2 medium size
Onion – 1 medium
Red chilli powder – 1/2 tsp
Salt to taste
Turmeric powder a pinch
Sambar onion / Shallot – 6 nos
Ginger – 1″
Garlic – 3 – 4 cloves
Fennel seeds – 1 tsp
Mint leaves – 15 leaves
Oil – 2 tbsp
How to make Thakkali Biryani
Wash and soak the rice in water for 15 minutes.
Puree the tomatoes and set a side.
Soak the shallots in water for easy peel. Then take the onions along with ginger, garlic and fennel seeds and grind in to a smooth paste.
Chop onion as julienne and mint leaves and set a side.
In a pressure cooker heat oil add onion and mint leaves and fry till onion turns brown.
Now add ground masala and saute in a low heat till the raw smell goes off, add tomato puree give a good stir.
Add chilli powder, turmeric powder, salt to taste saute in a low heat till raw smell goes off and oil comes out from the sides.
Mix well and add coconut milk and rice mix well and cover with the lid and cook for 3 whistles.
When the pressure falls, remove the lid and fluff well.
Serve hot with onion raita.
Original recipe uses Jeeraga Samba rice, I replaced with Basmati.
I actually made with 3 cups of rice, hence you will find the quantity more in the pictures.