tomato biryani recipe

firstly, in a pressure cooker heat ghee and saute 1 bay leaf, 1-inch cinnamon, 5 cloves, 1 star anise, 2 pods cardamom, 1 tsp cumin and ½ tsp fennel.

add 1 onion and saute well, followed by 1 tsp ginger garlic paste and 1 green chilli.

now add 1 cup tomato puree (tomato puree prepared by blending 3 large tomatoes to smooth paste)

cook on medium flame till the tomato paste thickens and releases oil.

further add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp biryani masala and 1 tsp salt.

saute until the spices get cooked completely.

additionally, add ½ carrot, 2 tbsp peas, 2 tbsp mint and 1 tbsp coriander leaves. saute for a minute.

now add 1 cup coconut milk and 1 cup water. mix well. if you do not prefer coconut milk, then add 2 cups water.

furthermore, add 1 cup basmati rice, soaked 20 minutes and give a good mix.

cover and pressure cook for 2 whistles on medium flame or till the rice gets cooked completely.

finally, serve tomato biryani with onion tomato raita or as it is.