Tomato Biryani, also known as Thakkali Biryani, is a popular South Indian dish that combines the tangy taste of tomatoes with the aromatic flavours of Basmati Rice and traditional biryani spices. This one-pot meal is simple to prepare with minimal ingredients, can be made in less than 30 minutes, making it a favourite for lunch boxes and quick weeknight dinners. While it looks similar to Tomato Rice, the ingredients and method differ completely from the biryani.
Tomato Biryani is a variant that primarily uses tomatoes as its base. Unlike other biryanis that may use a variety of vegetables or paneer, Tomato Biryani focuses on the rich, tangy flavour of tomatoes. This recipe is enhanced with coconut milk, adding more flavour to the delicious Biryani. This dish is also known for its simplicity, as it can be prepared quickly in a pressure cooker, making it a convenient option for busy days.
You could also try my Coriander Rice, Brinjal rice, Arisi Paruppu Sadam and Vendakkai Rice for your lunch box.
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Why you’ll love this Tomato Biryani Recipe?
- Quick and Easy: Tomato Biryani can be made in about 30 minutes, making it perfect for a quick meal.
- Flavorful: The combination of tomatoes, spices, and coconut milk creates a flavour that is both tangy and delicious.
- Versatile: Thakkali Biryani can be served as a main dish with a simple side dish like raita, chips, papad or potato and is perfect for lunch boxes, family dinners, or even special occasions.
- Vegetarian-Friendly: This Tamatar Biryani is a great option for vegetarians and can be easily adapted to be vegan.
How to make Tomato Biryani in the pressure cooker?
Blend one large tomato to a smooth paste to make the tomato puree.
Wash and soak the basmati rice in enough water for 15-20 minutes.
Heat ghee or oil in a pressure cooker. Add bay leaf, cinnamon stick, clove, star anise, and cardamom. Sauté until fragrant.
Add the thinly sliced onion and sauté until it turns golden brown. Then add the ginger garlic paste and slit green chilli. Sauté for a few more minutes till the raw smell of the paste goes away.
Add the finely chopped mint leaves and coriander leaves. Sauté for a minute till the leaves shrink.
Now, add the tomato puree. Add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder. Mix well and cook for a few more minutes.
Add thick yogurt and mix well on a low flame. Once combined, add one chopped tomato and combine them together.
Add coconut milk and water. Let the mixture come to a boil. Check for salt.
Add the soaked and drained basmati rice. Pressure cook for two whistles on high flame. Let the pressure release naturally.
Once the pressure releases, gently fluff the rice with a fork. Serve hot with raita or any other side dish of your choice.
Tips & Suggestions to make the best Thakkali Biryani
- Coconut Milk: Coconut milk adds a rich and creamy texture to the biryani. If you’re not a fan, you can replace it with equal amount of water.
- Vegetables: Feel free to add any other vegetables of your choice. Carrots, green bell pepper, green peas, green beans and potatoes for well.
- Spice Level: Adjust the number of green chillies and chilli powder according to your heat preference.
- Rice: Soaking the basmati rice for 20 minutes helps achieve a fluffy and non-sticky texture.
Serving Suggestions
- Raita: Tomato Biryani pairs wonderfully with onion tomato raita. Any raita complements the spicy and tangy flavours of the biryani.
- Vegetable Stir Fry: Any stir fry like Beans Paruppu Usili, Kovakkai Poriyal, Aloo Matar Dry can be served with tomato rice.
- Salad: A simple cucumber and carrot salad with a squeeze of lemon can add a refreshing touch.
- Papad: Crispy papads provide a delightful crunch and contrast to the soft texture of the biryani.
- Pickle: A side of spicy Indian pickle can enhance the overall flavour.
Frequently asked questions
Yes, you can make Tomato Biryani in a regular pot or an Instant Pot. To cook this in a regular pot, follow the same steps, but cook the rice on low flame with the pot covered until the rice is fully cooked.
To cook in the Instant Pot, follow the same steps and pressure cook for 5 minutes. Let the pressure release naturally for 10 minutes and later release the remaining pressure manually.
Absolutely! Simply use oil instead of ghee and ensure that all other ingredients used are vegan-friendly.
The specialty of this biryani is just the tomatoes for flavour. If you wish, you can add carrots and green peas for an added taste.
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Tomato Biryani in Pressure Cooker
Ingredients
- 2 Large Tomatoes
- 1 cup Basmati Rice
- 2 tablespoon Ghee / Oil
- 1 Bay Leaf
- 1 Bay Leaf
- 1 Cardamom
- 1 Clove
- 1 Cinnamon Stick
- 1 Star Anise
- 1 Onion thinly sliced
- 2 small Green Chillies
- 1 tbsp Ginger Garlic Paste
- ¼ cup Mint Leaves finely chopped
- ¼ cup Coriander Leaves finely chopped
- ¼ teaspoon Turmeric Powder
- Salt as needed
- 1 teaspoon Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- ¼ cup Thick Yogurt
- 1 cup Thin Coconut Milk Unsweetened
- ½ cup Water
Instructions
- Blend one large tomato to a smooth paste to make the tomato puree.
- Wash and soak the basmati rice in enough water for 15-20 minutes.
- Heat ghee or oil in a pressure cooker. Add bay leaf, cinnamon stick, clove, star anise, and cardamom. Sauté until fragrant.
- Add the thinly sliced onion and sauté until it turns golden brown. Then add the ginger garlic paste and slit green chilli. Sauté for a few more minutes till the raw smell of the paste goes away.
- Add the finely chopped mint leaves and coriander leaves. Sauté for a minute till the leaves shrink.
- Now, add the tomato puree. Add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder. Mix well and cook for a few more minutes.
- Add thick yogurt and mix well on a low flame. Once combined, add one chopped tomato and combine them together.
- Add coconut milk and water. Let the mixture come to a boil. Check for salt. Add the soaked and drained basmati rice. Pressure cook for two whistles on a high flame. Let the pressure release naturally.
- Once the pressure releases, gently fluff the rice with a fork. Serve hot with raita or any other side dish of your choice.