Chennai style tomato rice tastes more like a biriyani, and it is easy to make in 30 minutes. If you are craving for a biriyani, but running out of time, try making this tomato rice.
Sunday morning, I started making chicken biriyani, because it’s Sunday I got up late in the morning. Just relaxed with a cup of coffee and chatting with friends and relatives for some time and started making lunch by 11.30 am.
My family members are hungry by the time I started cooking, I don’t want to make them wait for longer time and at the same time, I don’t want to make them disappointed.
So I ended up in making this tomato rice tastes more like a biriyani and served simply with boiled egg and yogurt raita. We all enjoyed Sunday’s lunch, followed by a movie.
Apart from my story coming to this recipe, add water according to the quality of the rice.
I used Royal basmati rice from Costco, so added 2 cups of water and a cup of thick coconut milk. I just cooked it, using a large deep pan on stove top. You can also cook it in the pressure cooker or rice cooker.
Chennai style tomato rice tastes more like a biriyani and it is easy to make in 30 minutes. If you are craving for a biriyani, but running out of time, try making this tomato rice.
- 4 no ROMA TOMATO
- 2 cup BASMATI RICE
- 2 cup WATER
- 1 cup COCONUT MILK
- 5 tbsp OIL
- 2 cup ONIONS RAW
- 4 no GREEN CHILIES
- 0.25 cup MINT LEAVES
- 0.50 cup CILANTRO (CORIANDER)LEAVES RAW
- 0.50 tbsp RED CHILI POWDER
- 0.25 tsp TURMERIC GROUND
- 0.50 tbsp SALT TABLE
- 1 tsp FENNEL SEED
- 1 no CINNAMON
- 1 no BAY LEAF
- 4 no CLOVES
- 2 no CARDAMOM
Soak the rice in cold water for about an hour.
In a large pan, heat oil, add fennel seeds, cinnamon stick, cloves, bay leaves and cardamoms.
Add sliced onion and green chilies, cook until onion becomes soft. Add ginger garlic paste and cook until it loses its raw smell. Add chopped tomatoes, salt, red chili powder, turmeric powder and mix well. Cook until tomatoes become soft.
Add mint leaves and chopped coriander leaves. Mix well. Add the soaked rice and mix well, until the tomato mixture coated evenly with the rice.
Add water and coconut milk. Mix well and check for the salt, when it starts boiling, cover the pan with a lid and cook until all the liquid contents get absorbed by the rice. Garnish it with chopped coriander leaves.