Tomato Biryani Recipe(Pressure Cooker Method) / Thakkali Biryani Recipe/ Tomato Rice One Pot Biryani

Tomato Biryani is an easy and tasty Biryani that can be prepared in a jiffy. I have already shared this Tomato Rice Biryani recipe few years back with little variation and today sharing the easy Pressure Cooker Tomato Biryani Recipe. This my Mom's recipe and she makes the best one and one of my favorite recipe of her's. My school and college friends too love my Mom's Tomato Biryani and have been asking me to share the recipe. You can also use coconut milk to make this Biryani for more rich and flavor but we always make it plain and simple with less and easily available ingredients. Now off to the Pressure Cooker Tomato Biryani Recipe..

Tomato Biryani Recipe

Prep Time : 10 Minutes | Cook Time : 20-25 Minutes

Category : Main Course | Serves 4

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Ingredients

1. Rice    2 cup (250ml size, wash and soak it in water)
2. Tomato   3 or 4 large (chopped)
3. Onion    1 big (thinly sliced )
4. Green chilli   6-7(slit open)
5. Mint leaves   1/4 cup(chopped)
6. Cilantro, finely chopped   2 Tbsp
7. Kashmiri Red Chilli Powder   1 tsp
8. Turmeric Powder   1/4 tsp
9. Salt to taste

To Temper

1. Oil    4 Tbsp
2. Fennel seeds   1/2 tsp
3. Bay leaf     2-3 
4. Clove    5 no.
5. Maratti Mokku  2  no.
6. Cardamom    4 no.
7. Cinnamon     2" stick 2no.s
8. Kalpaasi Poo/Black stone flower   a small piece

To grind

1. Small or Pearl onions    3 or 4 OR Reg onion  few chopped pieces
2. Ginger     2" large piece
3. Garlic     6-8 cloves

Method

• First wash and soak basmati rice with enough water for minimum 10 minutes. Then start chopping onion, tomato, mint & cilantro. Make ginger-garlic-onion paste.  Heat oil in a pressure cooker, add fennel, clove, cinnamon, cardamom, bay leaf, Marati Mokku and kalpaasi poo(black stone flower) allow to splutter.
• Then add onions, green chillies and mint leaves, sprinkle some salt.
• Saute onion till it get half transparent and add ginger-garlic onion paste.
• Fry till raw smell leaves, fry in medium flame. 
• After that add Kashmiri Chilli powder & turmeric powder, stir fry well.
• Then add the chopped tomatoes and stir fry well, add enough salt and cook covered until tomatoes turns soft and mushy.
• Once the tomato masla starts leaving oil add enough water(to cook rice) and mix well.
• Allow the gravy to boil, when starts boiling add soaked and drained rice and few chopped cilantro(coriander leaves) and mint leaves.
• Let the rice to boil and when it starts boiling, mix rice gently and close the pressure cooker, put whistle and cook for 1 whistle and let the pressure to cool down completely.
• Once the pressure cools down, open the pressure cooker and gently fluff the rice.
• That's it Tasty Tomato Biryani Ready, Serve tomato Biryani with egg n raitha or Brinjal curry(recipe coming up next) n Masala Egg Pepper Fry.