Tomato Biriyani – Kids’ Lunch Idea 7

Ingredients (Serves 3)

1. Basmathi rice – 1 cup

2. Ghee – 1.5 tbsp

    Cumin seeds – 1/2 tsp

    Cardamom – 2, cloves – 5, cinnamon stick – 1/2 inch

3. Cashews, halved – 10

4. Onion – 1/2 cup, chopped

    Ginger-garlic paste – 3/4 tsp

    Green chilly – 1, slit

5. Turmeric powder – 1/2 tsp

   Chilly powder – 1/2 tsp

6. Tomato – 2 medium, chopped

7. Mint leaves – 5 – 6, roughly chopped

   Cilantro – 3 sprigs, chopped

8. Lemon juice – 1 tsp

9. Salt – To taste

10. Hot water – 1.5 cup

Method

1. Soak basmati rice in enough water for 20 minutes. Drain and set aside.

2. Heat 1.5 tbsp ghee in a heavy-bottomed vessel or a 4 liter pressure cooker at meidum-high heat. Splutter cumin seeds and fry whole spices and cashews for a few seconds. Add onion, ginger-garlic paste, green chilly and saute until onion turns transparent. Add turmeric powder and chilly powder. Cook for a minute until their raw smell is gone. Add chopped tomatoes and enough salt. Cook for 2 – 3 minutes until tomatoes turn mushy. Add basmati rice, mint and cilantro and stir for a minute. Finally add 1.5 cup hot water, lemon juice and bring to a boil. Taste-check for salt. Cover with lid and cook until steam starts coming out profusely.Put on the whistle. Bring down the heat to low and cook for 2 minutes. Switch off. Open the lid after 15 minutes. Tomato biriyani is ready to serve! It goes well with any spicy curry or onion raita, pappad and lemon pickle.