I have tested and tried various recipes of Tomato Rice or Tomato Biryani but today the delectable food was made from scratch. I was getting rid of old stocks of vegetables which only left with some carrots, cauliflowers and thindoras. I somehow managed to clean my refrigerator and at the same time created my own tomato biryani at a very short period of time. It was a hearty food accompanied by a simple cucumber and onion raita. My mom complimented for its delicious taste.Now, with a cup of piping hot tea settled next to my computer with several shots of photos taken to share with viewers my coincident triumph. Lets not waste the time and straight way move on to the ingredients and method of preparing the Tomato Biryani or Rice.
Ingredients :Basmati rice(used India Gate brand) : 1 rice cooker cup
Onion : 1 big
Tomatoes : 2 and 1/2
Green chillies : 2
Grated carrot : 1/2 piece
To Grind: (grind into a smooth paste using little water)
Ginger : 1 inch
Garlic : 4 cloves
Cumin seeds : 1/2 tsp
Chilli powder : 1 tsp
Coriander powder : 1tsp
Garam masala powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Ghee : 1 tbsp
Cinnamon : 2 inches stick
Cloves : 2
Cardamon : 1
Shahi Jeera or Black cumin : 1/2 tsp
Bay leaf : 1
Method :1. First wash the basmati rice and soak in a sufficient water for at least 20 minutes.
2. Chop the onion length wise, dice the tomatoes into small cubes, grate 1/2 piece of carrot and slit the green chillies. Mix all the masala powders with 1 tbsp water and ground ginger, garlic and cumin paste.
3. Add 1 tbsp ghee to the hot pan and start frying all the tempering ingredients mentioned above.
4. Next, fry the onion by adding 1 tsp of salt until it oozes some of its liquid and become slightly transparent.
5. Then gradually, add in the diced tomatoes and cook till they are mashed.
6. At this stage, you can also incorporate all the blended masala powders and ginger garlic paste. You need to fry until the raw smell disappears.
7. Lastly, drain off the excess water from the soaked rice. Add rice to the rice cooker pot with fried masala and grated carrot. You may need to add 1 cup of water measured using the rice cooker cup which I used to measure the rice.
8. The end result was a lip smacking Tomato Biryani or Rice made in jiffy. You can even garnish the rice with a small bunch of coriander leaves chopped finely but since they were out of stock in my fridge, I didn't use them. I pair the dish with raita made of one cucumber chopped roughly, 1 large onion cut length wise and 2 finely chopped green chillies mixed with a cup of thick curd.
Do give a try and I promise this humble dish will not let you down.