Hyderabadi Tomato Biryani

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

Hyderabadi Tomato Biryani

Category- Vegetarian 

Ingredients

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

Oil

Method

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.