Tuesday, 14 June 2011

Hyderabadi Tomato Biryani

As the name suggest this rice recipe is from nawabi Hyderabadi platter.

Hyderabadi Tomato Biryani

Category- Vegetarian 


Basmati rice ½ kg
Tomato ½ kg
Curry leaves a few
Coriander leaves (dhania leaves) 1 small bunch finely chopped
Mint leaves (pudina leaves)2 tbsp
Green chillies 4 nos slit
Medium size Onion 1 no
Ginger garlic paste 1 tbsp
Turmeric powder (haldi powder) ¼ tsp
Red chilli powder (lal mirch powder) 1 tsp
Cumin seeds (Shah jeera) ½ tsp
Cloves (lavang) 4-5 nos
Cinnamon (dalchini) 1 stick
Cardamom (elaichi) 3-4 nos
(Kabab chini) 5-6 nos
Salt to taste


Wash rice and soak it for 10-15 minutes. Cut tomato into pieces. Heat oil in a deep pan (dekchi) add cumin seeds (Shah jeera), cloves (lavang), cinnamon (dalchini), cardamom (elaichi), (Kabab chini) fry for one minute. Add onions, tomatoes, chillies, curry leaves, ginger garlic paste, turmeric powder (haldi powder), and red chilli powder (lal mirch powder). Now drain water from rice and add it to the prepared mix. Pour water about 3 cups and add salt. Add mint leaves (pudina leaves), Coriander leaves (dhania leaves) and cook till the rice is done. Serve hot with raitha and korma curries.

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