HOW TO COOK VEG BRIYANI?

HOW TO COOK? | VEG TOMATO BRIYANI

A veg tomato briyani recipe is one of my signature recipe. My kids always love have this veg briyani. Especially in the holy month of Puratasi. I prefer to cook this briyani.
In this blog, I used to cook with the Jeeraga Sambha rice. This rice is very popular in the chettinad side.

Total Cooking Time: 30 mins
Preparation time: 10 mins
Serving suggestions: 5
Cuisine: South Indian
Author: Nivetha

INGREDIENTS

Jeeraga sambha rice 1 cup
Small Onion/shallots 7 to 8 diced
Tomates 5 blend it smooth paste
Bay leaf 1 piece
Cardamom 1 piece
Cloves 5 pieces
Cinnamon    1 piece
Anise 2 quantity
Fennel seeds    1 tbspn
Mint leaves 1 sping
Coriander leaves 1 sping
Green Chili    5 pieces
Ginger garlic paste 1 tbspn
Curd half cup
Coriander powder 1 1/2 tbspn
Red chili powder 1 tbspn
Turmeric powder 2 pinch
Oil as required
Salt    as required
Water 2 cup

INSTRUCTIONS:

First, soak the jeeraga sambha rice in the water for half an hour.
Take the pressure pan and heat it up. Add 6 to 7 tablespoon of oil. After the oil gets heat add the briyani masala spices like cardomom, cinnanon, cloves, bay leaves,
anise, and fennel seeds.
Leave the spiceses 1min in the oil. Later, add the green chili, shallots, and mint leaves. Cook until it gets little brown shade.
Next to that, add the ginger garlic paste; then cooks until the raw smell gone.
Add the tomato paste on to the pan cooker. While add the some amount of salt as you required.
Two minutes later, add the coriander powder, turmeric powder and red chili powder.
Cook the Tomatoes masala as well. You have to cook until the oil of masala cover the whole masala. So just leave it until the oil comes out from it.
After that, add the half cup of curd. Mix it well otherwise it will get the bubbles.
Then add the 2 cup of water on the pressure cooker.
Add the Rice in the boiling water.
Close the pressure cooker and leave it for 3 whistles.
Finally, open the pressure cook; the veg tomato briyani is ready to serve.