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Tomato Biryani served on a plate with a side of raita and chips

Tomato Biryani in Pressure Cooker

Gayathri Vijayakumar
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 429 kcal

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.

Notes

Adjust the spice level to suit your taste. 
You can skip coconut milk and replace it with water, if preferred. 

Nutrition

Calories: 429kcalCarbohydrates: 51gProtein: 7gFat: 23gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 21mgSodium: 112mgPotassium: 545mgFiber: 6gSugar: 7gVitamin A: 1.115IUVitamin C: 20mgCalcium: 83mgIron: 2mg
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