Tomato Biryani

Tomato Biryani is my childhood favourite. This is a very simple and basic biryani. I haven't added any veggies in this as I like it this way. You can add chick peas, peas or any veggies of your choice. My mom used to pack this for our lunch with potato fry. I can't tell you how excited I will be to open this combo during my lunch hour. I hope you all will enjoy it as much as I do...

Ingredients
Basmati Rice - 1 cup
Water - 1 cup
Coconut Milk - 1 cup ( or can use milk also)
Onion -2
Tomato -2
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Salt - to taste
Coriander Leaves - to garnish
To Temper
Butter - 1 tsp
Oil - 2 tsp
Cardamom - 1
Cloves - 1
Cinnamon - a small piece (see picture)
Fennel seeds - 2 tsp (coarsely grinded)

Procedure
Wash and soak basmati rice for 15 minutes.
Drain the rice in a strainer.
In a cooker add butter+oil and the items under tempering.
Then add onions and fry till slight brown.
Then add in your ginger garlic paste and fry until raw smell leaves.
Then add in the chopped tomatoes and fry till it is mushy.
Next add turmeric, chilli, coriander powder and give a toss.
Next add in the drained basmati rice and give a toss.
Finally add 1 cup of coconut milk and 1 cup of water.
Season with salt and check for it at this stage.
Close the cooker and give for 2 whistles and switch it off.
Open the cooker after 1/2 an hour and use a fork to fluff it up.
Garnish with coriander leaves.
Enjoy hot with any raita of your choice...or if you are like me go for potatoes :)

Notes
You can use milk in place of coconut milk.

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Cheers 
Jayanthi  B