Tomato Biriyani
Ingredients
1. Basmathi rice – 1 cup
2. Ghee – 1.5 tbsp
Cumin seeds – 1/2 tsp
Cardamom – 2, cloves – 5, cinnamon stick – 1/2 inch
3. Cashews, halved – 10
4. Onion – 1/2 cup, chopped
Ginger-garlic paste – 3/4 tsp
Green chilly – 1, slit
5. Turmeric powder – 1/2 tsp
Chilly powder – 1/2 tsp
6. Tomato – 2 medium, chopped
7. Mint leaves – 5 – 6, roughly chopped
Cilantro – 3 sprigs, chopped
8. Lemon juice – 1 tsp
9. Salt – To taste
10. Hot water – 1.5 cup
Method
1. Soak basmati rice in enough water for 20 minutes. Drain and set aside.
2. Heat 1.5 tbsp ghee in a heavy-bottomed vessel or a 4 liter pressure cooker at meidum-high heat. Splutter cumin seeds and fry whole spices and cashews for a few seconds. Add onion, ginger-garlic paste, green chilly and saute until onion turns transparent. Add turmeric powder and chilly powder. Cook for a minute until their raw smell is gone. Add chopped tomatoes and enough salt. Cook for 2 – 3 minutes until tomatoes turn mushy. Add basmati rice, mint and cilantro and stir for a minute. Finally add 1.5 cup hot water, lemon juice and bring to a boil. Taste-check for salt. Cover with lid and cook until steam starts coming out profusely.Put on the whistle. Bring down the heat to low and cook for 2 minutes. Switch off. Open the lid after 15 minutes. Tomato biriyani is ready to serve! It goes well with any spicy curry or onion raita, pappad and lemon pickle.
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