Thakkali Tomato Biryani
How to make Thakkali Biryani. Our healthy vegan & vegetarian Tomato Biryani recipe features fragrant Indian spices and crispy fried shallots.
Servings: 4
Calories: 269kcal
Equipment
- Large pot
- measuring cup
- measuring spoons
- French knife
- Spatula or Wooden Spoon
Ingredients
- 1 cup White Basmati Rice rinsed
- 1 1/4 cups Water
- 2 tbsp Tomato Paste
- 2 tbsp Canola Oil
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 tsp Mustard Seeds
- 1 Large Thai Red Chili halved
- 2 Garlic Cloves minced
- 1 tsp Fresh Ginger minced
- 1 1/2 tsp Kosher Salt
- 1/2 lb Cherry Tomatoes quartered
- 1/4 cup Cilantro chopped
- 1/4 cup Fried Shallots garnish
Instructions
- In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch. Let soak for 15 minutes. Drain the rice well.
- In a liquid measuring cup, combine the 1 1/4 cups water and the tomato paste and whisk until dissolved. Set aside.
- In a large saucepan over medium heat, combine the oil, cumin, coriander, mustard seeds, chiles, garlic and ginger. Cook until the seeds begin to pop and the mixture is fragrant, approximately 1 minute.
- Stir the rice and salt and cook, stirring, until coated with oil, about 30 seconds. Stir in the water-tomato paste mixture and bring to a simmer. Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes. Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes. Stir in the cilantro, fluffing the rice with a fork. Garnish with fried shallots.
Nutrition
Calories: 269kcal | Carbohydrates: 44.8g | Protein: 5.1g | Fat: 7.9g | Saturated Fat: 0.7g | Sodium: 890mg | Potassium: 382mg | Fiber: 2.1g | Sugar: 3.3g | Calcium: 42mg | Iron: 2mg
