Tomato bhat | Tamatar ki Biryani recipe| 500 th post

Hi FRIENDS

It gives me immense pleasure to announce that this is my 5ooth post.Time flies so fast & hence presenting a royal tomato biryani in the hyderabadi style


Tomato Bhat /tomato biryani  is a tasty tangy rice dish with amazing combo of flavors. This biryani  can be made in a jiffy and it makes a wholesome meal with some raitha. 

This tastes just like biryani especially the addition of hyderabadi garam masala gives it a different flavour.

In this recipe, the long grain aromatic basmati rice is cooked in tomato puree, onion and selected spices. 




 Ingredients:
 
    Basmati Rice - 1 cup
   Onion – 2, medium size

   Mint leaves – 1/2 bunch

    green chilli - 2 sliced    Cardamom – 1
    Cinnamon – 1 inch piece
    Cloves – 2
    star anise -2
    Bay leaf – 1, torn
    Fennel Seeds – 1/2 tsp
    Red chilli powder – 1 1/2 tsp
    hyderabadi Garam masala powder  – 1 tsp
    dahi - 1/2 cup   
     Salt – to taste
    Oil / ghee – 2 tbsp
    TO GRIND IN MIXIE
    Tomato – 3   
    Ginger - V1inch
    garlic -2/3 pods
    Fennel (badishep) seeds - 1 tsp
    coriander seeds - 1 tsp



Method:

1.Wash and soak the Basmati rice for 30 min. drain water & keep aside.Pressure cook rice with 1:1.5 ratio water & 1 tsp ghee. Fluff it once with a fork and set aside to cool under fan.rice grains should be separate


2.Slice the onions into juliennes and fry them till browned for making birista like we make for biryani . Wash the mint leaves and keep aside.Grind tomato, onion, ginger, garlic into paste .

 3.Heat oil or ghee in a pan/kadhai. Add whole spices like cardamom, cinnamon, cloves, bay leaf , star anise and fennel seeds and sauté till the aroma arises. Add sliced green chilli,half browned onions (reserve half for decoration in end).

 4.Next add the tomato ,ginger garlic ,Fennel ,coriander seed paste and sauté for another min or two till the raw smell disappears. Add the mint leaves now and cook for another min till they shrink in size.


5. Add the red chilli powder,hyderabadi Garam masala powder,dahi and cook in low flame until nice aroma comes. Mix well and cook in low flame until the curry thickens. 

6.Add the rice and mix well without breaking the rice.

7.Fluff the rice with a fork .

8.Garnish with coriander leaves & half of browned onions &  Serve hot with dahi raita ,pickle & papad

 


Tips:

•     You can add chopped tomatoes too instead of grinding it.
• 
      Use normal garam masala instead of hyderabadi garam masala