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tomato biryani or thakkali biryani

Tomato biryani recipe

yummy indian kitchen
A tomato and rice mixed biryani made in pressure cooker.
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Prep Time 20 mins
Cook Time 30 mins
Course Main(Rice), Rice
Cuisine Andhra/South Indian
Servings 3
Calories 877 kcal


  • 3 tablespoon oil
  • 2 cloves/loung
  • 2 cardamoms/elaichi
  • 1 medium cinnamon stick
  • ½ tsp shahi zeera
  • 1 bay leaf
  • 2 medium size onions, finely sliced
  • 4-5 slit green chillies
  • 1 teaspoon ginger garlic paste
  • 3 tomatoes, chopped
  • ½ cup julienne carrots
  • 1-2 tablespoon green peas/ matar
  • 2 tablespoon yogurt/dahi
  • salt to taste
  • ½ tsp red chili powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon black pepper powder
  • 5 ½ cup water
  • 2 tablespoon coriander leaves
  • 4 mint leaves
  • 3 cups basmati rice (450 gms approx...)


Soaking the basmati rice:

  • The basmati rice should be washed and soaked for at least 30 minutes.

Making the biryani:

  • Take a pressure cooker, add oil and heat it.
  • Add whole spices such as cloves, cardamoms, cinnamon stick, shahi zeera, bay leaf and saute few seconds.
  • Add finely sliced onions into it.
  • Add salt to taste and saute the onions until they turn slight pinkish in color.
  • Add slit green chillies and saute until the onions turn slight golden in color.
  • Add ginger garlic paste and saute well to get rid of raw smell.
  • Add sliced tomatoes into it, mix and cook until the tomatoes get mushy and soft.
  • Add julienned carrots into it.
  • Add green peas and saute few seconds.
  • Add yogurt, mix well.
  • Add salt as per taste, red chili powder, turmeric powder, garam masala powder.
  • Add black pepper powder to the tomato gravy.
  • Mix well and cook the gravy on medium to low heat until oil leaves the sides.
  • Keep stirring in between.
  • Add water that is about 5.5 cups water (for 3 cups of rice) and stir well .
  • Add coriander leaves. mint leaves, check for salt and if required as per taste.
  • Add soaked basmati rice (3 cups) into it and stir well.
  • Pressure cook the rice for 1 whistle on high flame.
  • Switch off the flame and let the pressure release naturally.
  • Remove the lid after 5 minutes.
  • The rice should be served once it cools down to avoid the soggy texture and have a grainy rice appearance.
  • Serve hot with raita.


  • Here it is made in a pressure cooking method but slow cooking method too can be done just by cooking the rice until it is done after adding rice and not pressure cooking.
  • If 2 whistles are given on high flame then release the pressure by force using a spatula...


Nutrition Facts
Tomato biryani recipe
Amount Per Serving
Calories 877 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Sodium 627mg27%
Potassium 1000mg29%
Carbohydrates 166g55%
Fiber 7g29%
Sugar 10g11%
Protein 17g34%
Calcium 197mg20%
Vitamin C 39mg47%
Vitamin A 689IU14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.