Tomato Biriyani

Finally I'm reaching south indian dishes.Tomato rice is one of the fastest south indian dish cooked in almost all households.Yet,its not very popular in the north.Not many are aware of this dish.So,when I finally made it,it was an immediate hit.Today,I shall make tomato biriyani-a slight richer version of tomato rice.

Ingredients

Basmathi rice- 2 cups,
Onion- 1 big sliced,
Tomato- 3-4 chopped,
Ginger-garlic paste- 2 tsp,
Oil- 2-3 tblspns,
G.chillies- 3-4 nos slit,
Green peas- 1 cup,
Pudina leaves - 1 bunch minced,
Coriander leaves- 1 bunch minced,
Curd- 1 cup,
Cloves- 2nos,
Cinnamon- 1no,
Cardamom- 1 no,
Star Anise- 1 no,
Chilli powder- 1 tsp,
Turmeric- 1/2 tsp,
Garam masala- 1 tsp,
Coriander powder- 1 tsp,
Cumin powder- 1 tsp,
Salt- as reqd,
Ghee- 1 tblsp.

Method

Wash and soak the rice for an hour.In a pressure cooker add the oil and ghee.Splatter the cloves,cinnamon,cardamom and star anise.Fry the onions in it till transparent.Then, fry the ginger-garlic paste till the raw smell disappears.Now, add the minced pudina and dhania leaves.Cook for roughly about 2-3 mins.Then,add the tomatoes till they become soft.Add the green peas and cook till the water evaporates.Put the rice in and cook till all the water evaporates and almost starts sticking to the bottom.Now,add curd and 2 1/2 cups of water.Dont close the lid tightly but keep the lid on top with a little tilt to let the hot air out.After the rice is 80% done,close the lid and put the weight on and cook for 8-10 mins in sim flame.

Serve hot with onion raita and potato chips.