Tomato Biriyani

Tomato biriyani is a simple pressure cooked biriyani with tomato puree and no vegetable or with minimal vegetables to retain the flavor of tomatoes. I used half a carrot, few soy chunks and fried bread pieces to make it yum!

Try my version of tomato biriyani which can be prepared under 30 minutes and a great taste is guaranteed because of the fried bread and soy chunks.


3-4 Cloves
1 bay leaf
1 inch cinnamon stick
2 medium sized onions, thinly sliced
2 large tomatoes, pureed
2 green chillies, slit vertically
salt to taste
1 cup basmati rice (200 ml)
1 tbsp chopped coriander leaves
1/2 cup soya chunks
3 bread slices
1 tbsp ghee/oil
1 tsp ginger-garlic paste
3/4 cup of finely chopped veggies, carrots, corns, french beans, soy chunks, potatoes could be added.

How to make tomato biriyani:

1. Wash and soak basmati rice in enough water for 30 minutes.

2. Heat a heavy bottomed pan or pressure cooker. Add a tsp of ghee or clarified butter or oil. Add cloves, bay leaf and cinnamon stick.

3. Fry on low flame until nice aroma comes.

4. Add finely chopped ginger-garlic or paste and saute till raw smell goes off.

5. Add finely sliced onions, green chillies and fry for about 3-4 minutes on low flame.

6. Add grated tomato or tomato puree and cook on medium flame for about 5 minutes or the color of the tomato puree changes.

Tip: I have made tomato puree using a food processor.

7. Add the cut vegetables and cook for about 3 minutes on high flame. Add necessary salt for the entire dish.

Tip: You can add soy chunks instead of vegetables.

8. Add soaked basmati rice and stir once.

9. Add chopped coriander leaves and mix everything well.

10. Check for salt and adjust accordingly and bring it to boil.

I have used rock salt here.

11. Pressure cook on low flame for 2 whistles and switch off the flame.

Note: If using a pan instead of pressure cooker. Cook on high flame for 10 minutes, then simmer down for another 8-10 minutes with lid covered or until the rice gets cooked.

12. Let the pressure settle down by itself. Then transfer tomato biriyani to a wide pan.

13. Take 2-3 bread slices and cut each of the slice into 9 cubes as seen here.  Heat a tawa or skillet with a tsp of oil or butter or ghee. Shallow fry the bread cubes till they turn brown on both sides. Drizzle oil/ghee as needed while frying the bread.

14. Add fried bread pieces to the tomato biriyani. Mix along well without breaking the rice.

15. Enjoy the tomato biriyani onion raita!


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