Tomato Biryani

Recipe by Cook's Hideout

Yet another week flew by and I'm back for this month's 2nd edition of Blogging Marathon. For this week, my theme is "Cooking from BM Blogs". It was really difficult to settle on one blog and I had 3 recipes picked out from almost all of the marathoner's blogs and finally made 3 dishes from Valli's "Spicing your Life". Valli is the master mind behind Blogging Marathon and I'm always amazed on how she manages to be a full time working mom of 3 young kids, an active blogger AND organize blogging marathons, cooking melas and Indian Cooking Challenges. Blogging...

Ingredients

• 1 cup basmati rice
• 1 onion (- medium, thinly sliced)
• 3 tomatoes (- medium, chopped)
• 2 tsps tomato paste (- (optional, to make the dish a little more tomatoey))
• roasted chickpeas (- (I used frozen peas that were thawed))
• 1 tsp Ginger garlic (+ paste)
• 1 tbsp Masala (Biryani)
• 1 chilies (Green - slit (I used the long slender ones from my container garden))
• roasted chickpeas (- (optional))
• 1 tsp Cumin seeds
• roasted chickpeas
• to taste Salt

Method

1. Heat 1tbsp oil in a saucepan; add cumin seeds and once the seeds start to splutter, add the onions and green chili. Saute until onions are translucent, about 5 minutes.
2. Add g+g paste, turmeric and cook for another 1 minute.
3. Next add the chopped tomatoes and the tomato paste; cover and cook until the tomatoes are mushy, about 5 minutes.
4. Add biryani masala, green peas and coconut milk. Cook for 2-3 minutes.
5. Add rice along with 1½cups of water and salt. Bring the mixture to a boil; lower the heat to medium-low, cover and cook until all the water is absorbed and the rice is cooked.
6. Turn off the heat and let sit for at least 5 minutes before serving.

View the recipe instructions at Cook's Hideout