Ingredients
- 3 tablespoons oil
- 2 cloves
- 10-12 black pepper corns
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 small cinnamon stick
- 1 star anise
- 2 medium onion, thinly sliced
- 1 cup tomato puree
- 1 large tomato thinly sliced
- salt to taste
- ½ teaspoon ginger garlic paste
- 1 green chilli
- ¼ teaspoon turmeric powder
- 1 tablespoon kashmiri red chilli powder
- ¼ teaspoon garam masala
- 1 teaspoon biryani masala
- 2 tablespoons fresh coriander
- 1 cup rice
- 1¼ cup water
Note– Please read recipe notes in the end.
Main Equipment Used
- Pressure Cooker: https://amzn.to/4ofNQCD
- Induction cooktop: https://amzn.to/2Jkn4px
Steps In Making
- Heat oil in a pressure cooker and then add all the whole spices and roast for few seconds.
- Then add sliced onions and cook until light golden brown in colour.
- Further add tomato puree, sliced tomatoes and salt and cook for another 3-4 minutes.
- Then add ginger garlic paste and green chillies and cook for a minute.
- Now add all the dried spices and roast them for a minute.
- Now add fresh coriander, soaked rice and water. Pressure cook on medium heat for upto 2 whistles.
- Open the pressure cooker, let the rice rest for another 5 minutes and then serve hot with raita or papad.
Recipe Notes
- While cooking tomato rice do not add lots of extra water else they will turn soggy
