Tomato Biriyani – Kids’ Lunch Idea 7

Tomato biriyani

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


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.

Tomato biriyani

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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