One more biryani recipe from Tamil Nadu Which I frequently hear from my friends. I don't use tomato in biryani because I think if we use tomato in biryani that will turn mushy and with more moisture. But when I tried this we just like this with that fennal flavor. This is my final recipe for this week under Biryanis theme.
Jeeraga samba rice (jeera rice) ---- 1 cup
Water ---- 1 cup
Coconut milk ----- 1/2 cup
Tomato ---- 2 medium size
Onion ----- 1 medium
Red chilli powder ---- 1/2 tea sp
Salt to taste
Turmeric powder --- 1/4 tea sp
Small onion (sambae onion) --- 6
Ginger ----- 1/2 inch piece
Garlic cloves ---- 4 cloves
Fennel seeds ---- 1 tea sp
Mint leaves ---- 15 leaves
Oil ---- 2 tab sp
1. Wash and soak rice in one cup water for 15 minutes.
2. Puree the tomatoes and set a side.
3. Take sambar onion, ginger, garlic and fennel seeds and grind in to a smooth paste.
4. Chop onion and mint leaves and set a side.
5. In a pressure cooker heat oil add onion and mint leaves and fry till onion turns brown.
6. Now add ground masala and saute in a low heat till the raw smell goes off, add tomato puree give a good stir.
7. Add chilli powder, turmeric powder, salt to taste saute in a low heat till raw smell goes off and oil comes out from the sides.
8. Mix well and add coconut milk and rice mix well and cover with the lid and cook for one whistle and keep the heat low for 10 minutes, switch off the heat.
Serve hot with onion raita.