Tomato Dum Biryani – A slightly tangy biryani made with seeraga samba rice cooked in dum with a spicy tomato gravy.
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!
Tomato Biryani Recipe:
Cuisine : Indian
Category : Rice varieties
Makes : 5 servings
Preparation Time : 10 min
Cooking Time : 40-45 min
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 :
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!