Tomato Biryani

Biryanis are my favorite. I love the authentic flavored ones, and even the short cut ones. 😛 The traditional ones take lot of time and yes, worth the effort we put it in making it. There are many versions of Biryanis. It takes lot of planning in making the traditional one.

Today i am sharing the short cut,easy way of making Biryani. This is easy, although doesn’t come close to the authentic ones, the tomatoes and coconut milk adds a distinct flavor. Makes an easy one pot lunch when you are tired or on a lazy Sunday. 🙂

Tomato Biryani

Serves :2


  • Rice (Basmati or any other) : 1 cup
  • Tomatoes ripe: 2
  • Onions sliced: 1
  • Green chillies:  2 slit
  • Turmeric powder: 1tsp.
  • Garam Masala: a pinch
  • Salt to taste
  • Coconut Milk (Thin): 2 cups.
  • Mint leaves: a handful (optional i didn’t add)

To temper:

  • Bayleaf: 1
  • Cloves: 2-3
  • Star anise: 1
  • Cumin seeds: 1 tsp


  1. Soak rice in water for thirty minutes and let it drain. Keep aside.
  2. Slice onions, tomatoes, slit green chillies.
  3. Heat oil in a cooker add whole masala; cloves, star anise, Bay leaf and sauté.
  4. Add onions, tomatoes cook till translucent, add the rice, green peas, chilli powder, pinch of garam         masala, turmeric, salt and sauté till water evaporates,
  5. Add coconut milk/water and pressure cook for 3-4 whistles in medium flame. Serve hot with your choice of raita


Tomato Biryani


  • Add more tomatoes like 4-5 for the nice tangy flavor.
  • Coconut milk is optional, can be replaced with plain water.

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