Tomato Dum Biryani Recipe | Thakkali Dum Biryani Recipe

Tomato Dum Biryani – A slightly tangy biryani made with seeraga samba rice cooked in dum with a spicy tomato gravy.

tomato dum biryani

Tomato dum biryani is a slightly tangy biryani with the unique flavor of seeraga samba rice. Every bit of this biryani explodes with flavor in your mouth. The rice is cooked in dum in a spicy tomato gravy. This is one of my favorite weekend lunch recipes.  It is so flavorful and we just love to have this with cucumber raita! As already mentioned in my earlier posts, I cook biryanis atleast 2-3 hrs before serving. The resting time is essential for the flavors to blend well with the rice. Here is the recipe for this tangy and delicious tomato dum biryani!

recibites_iconTomatoes were introduced to India by the Portuguese.

Check out the below recipes at Recibrary!
Vegetable Fried Rice
Aloo Dum Biryani
Mushroom Dum Biryani
Cashew Pulao

Tomato Biryani Recipe:

Cuisine : Indian
Category : Rice varieties
Makes : 5 servings

Preparation Time : 10 min
Cooking Time : 40-45 min

Tomato Biryani – ReciCode

Wash & soak seeraga samba rice → Heat oil+ghee in a pressure cooker → Add bay leaves, cardamom, cloves, cinnamon & fry for 3-4 seconds → Add crushed garlic, slit green chillies, chopped coriander leaves, mint leaves & fry for a few seconds → Add sliced onions → Sprinkle salt & fry till golden brown → Add ginger garlic paste & fry till the raw smell goes → Add chopped tomatoes & pureed tomato → Cook till oil begins to separate → Add red chilli powder, biryani masala powder & coriander powder → Fry till the raw smell goes → Pour water, add salt & allow it to boil → Add rice & mix well → Sprinkle chopped coriander leaves → Cover the pressure cooker with aluminium foil → Fold along the edges to seal → Cover with the pressure cooker lid (without weight) → Cook over low flame for 25-30 min → Open the lid after 30 min & remove the foil → Mix carefully & serve hot.

1 cup : 240 ml


  • 1 & 1/2 cups Seeraga Samba Rice / Basmati Rice
  • 3 Tomatoes
  • 3 Onions, sliced
  • 3 tbsp Ginger Garlic Paste
  • 5 cloves Garlic, crushed
  • 4 Green Chillies, slit
  • 1/2 cup chopped Coriander Leaves
  • A handful of Mint Leaves
  • 3/4 tsp Red Chilli Powder
  • 1 & 1/2 tbsp Biryani Masala Powder
  • 1 tbsp Coriander Powder
  • Salt as required

  For seasoning :

  • 4 Cloves
  • 3 Cardamom
  • 2″ stick Cinnamon
  • 1 Bay Leaf
  • 1 tbsp Ghee
  • 4 tbsp Oil

  For sealing : 

 Aluminium Foil

How to make Tomato Biryani?

1. Wash the seeraga samba rice twice and drain the water. Soak the rice in water just before starting the process. Chop 2 tomatoes and puree 1 tomato.
2. Heat oil and ghee in a pressure cooker. Add the whole spices required for seasoning and fry for 3-4 seconds. Add in the crushed garlic, slit green chillies, half of the chopped coriander leaves, mint leaves. Fry for a few seconds.

3. Add the sliced onions. Sprinkle some salt and saute till they become golden brown.

4. Add the ginger garlic paste and fry till the raw smell goes.

5. Add in the chopped tomatoes and pureed tomato. Mix well and cook till the oil begins to separate. Cook over medium flame.

6. Add the red chilli powder, biryani masala powder and coriander powder. Fry till there are no traces of raw smell.

7. Pour 1 & 1/2 cups of water. Add salt to taste. Increase the flame and let it boil.

8. Add the rice and mix well.

9. Sprinkle the remaining chopped coriander leaves on top.

10. Cover the pressure cooker with aluminium foil. Fold along the edges to seal the cooker tightly. Cover with the pressure cooker with the lid. Make sure that steam doesn’t escape from the cooker. No need to use the weight.

11. Reduce the flame. Cook over low flame for 25-30 min.
12. Switch off the flame and let it rest for another 30 min. Do not open the lid before that. When kept covered, the flavors blend with the rice very well.
13. Open the lid and remove the aluminium foil. Mix the biryani carefully taking care not to break the rice. A delicious, slightly tangy and flavorful tomato dum biryani is ready to be served!


  • Instead of using aluminium foil, you may follow the dum method given here.
  • Seeraga samba gives a unique flavor. Basmati Rice can also be used instead.
  • Cooking the gravy till the oil separates is important for the biryani to be tasty.
  • If you fall short of time, you can pressure cook the biryani for two whistles over medium flame and then 5 minutes over low flame.


Happy Cooking!


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