April 28, 2016

Tomato Biryani Using Brown rice


This biryani is a tangy healthy biryani which is prepared using brown rice. In this recipe, rice and tomato masala are cooked separately and layered in a pan for slow cooking which is also similar to dum biryani. Instead of using coals and dough to seal, I have covered it with an aluminum foil and pan of hot water to avoid the steam to escape from the cooker. Variations can also be made by including tomato puree instead of finely chopped tomatoes. This delicious biryani can be served with onion raita and kurma.






Ingredients :

1 1/2 Cups Brown rice ( I have used Dawaat basmati rice )
1 Bay leaf
1 Star anise
1/2 inch Cinnamon stick 
Salt to taste 
5 Cups Water
2 Tbsp Oil 
2 Onions, sliced 
8 - 10 Tomatoes, finely chopped 
3 Green chillies, slitted 
1 Tbsp Ginger garlic paste
1 Bay leaf 
1/2 inch Cinnamon stick 
1 Tsp Shajeera 
1 Star anise
1 Elachi 
1/4 Tsp Turmeric powder
1 Tsp Red chilli powder 
1 Tsp Coriander powder 
Salt to taste 
Handful of coriander leaves, finely chopped 

Method :

Wash and soak the basmati brown rice for 30 minutes.

Boil the measured water along with salt, star anise, cinnamon stick and bay leaf.

Drain the water from rice and add it to the boiling water.

Cook it for 15 minutes in a medium flame and drain the water.

Keep the rice aside.

Heat oil in a thick bottom pan or cooker and add shajeera followed by bay leaf, cinnamon, star anise and elachi.

Add the sliced onions along with ginger garlic paste and fry till the raw smell of paste goes off.

Add the chopped tomatoes and cook till it turns soft and mushy.

Add the masalas ( turmeric, chilli and coriander ) along with the required amount of salt.

Cook it till the raw smell goes off and add half cup of water.

Simmer the flame and cook till the oil separates from the gravy.

Once done, remove from the flame and evenly spread the masala at the bottom of the same pan / cooker.

Sprinkle little coriander leaves on top of the masala.

Now layer the masala with cooked brown rice and top it with remaining coriander leaves.

Cover the pan / cooker with an aluminum foil and place a big plate on top of it.

Fill hot water in a big bowl and place it on top of the cooker.

Heat an iron dosa pan and simmer the flame completely.

Place the cooker on top of it along with the hot water filled bowl.
 
Cook it for 15 - 20 minutes, switch off the flame and keep aside for 5 minutes.

Gently mix the rice and masala without breaking the rice.

Serve hot.





Serving Options :

Serve hot with onion raita.


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