Ingredients
Basmati rice – 1 cup
Tomatoes – 3 large, finely chopped
Onion – 1 medium, sliced
Ginger-garlic paste – 1 tsp
Green chili – 1
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Mustard seeds – ½ tsp
Cumin – 1 tsp
Curry leaves – few
Oil – 2 tbsp
Salt – to taste
Water – 1.75 to 2 cups
Execution
1. Prep the Rice
Wash and soak rice for 15–20 minutes.
Drain and keep aside.
2. Make the Tomato Masala
Heat oil, add mustard, cumin, curry leaves.
Add onions → sauté till soft.
Add ginger-garlic paste & green chili.
Add tomatoes + salt → cook till mushy.
Add turmeric, chili powder, coriander powder, garam masala → mix well.
3. Add Rice & Cook
Add soaked rice to the tomato masala and sauté 1 minute.
Add water and mix gently.
Cook covered on low flame until rice is fluffy.
Rest 5 mins before fluffing.
Additional tips
Use ripe, juicy tomatoes for the best flavor—raw tomatoes make biryani sour.
Add a little ghee at the end to enhance aroma instantly.
If tomatoes are too tangy, add ½ tsp sugar to balance the taste.