Gifts are a way to show your affection towards loved ones. For me it’s a way to express love; it doesn’t matter what the cost of the gift is, all that matters is the way of love and gratitude we show through those tiny things that matter to them.
I’m not writing the recipe straightaway… but want to share a bit of my thoughts and would love to know what you think on it.
I’m always up for surprises. It just brightens my day. Surprises and gifts are inter-related. Here’s something to think over. How would you feel when your most dearest one says that he/she has a surprise for you and when they come home they hand over the paper bag to you too only for you to find that the gift was for someone else! Ironical!!
I love gifts as much as I love Biryani and so here is another variation of Biryani which my mom makes at home — Tomato Chicken Biryani. While writing again I’m salivating 😀 Only a biryani lover would understand.
Well, as usual I’d a long list of food to-be-made by mom, whenever she visits at home or vice versa. This time when she visited me, I’d demanded for Kadhi and Tamatar Biryani. This one is just a simple biryani with less spices, unlike the traditional one, but tastes awesome. Believe me it will leave you wanting for more.
How to Make Tamatar wali Chicken Biryani in Pressure Cooker
A step by step guide to making one cooker Tomato Chicken Biryani; It's a mom's recipe
- 500 gm Chicken, pieces (with or without bone)
- 3 cups Basmati Rice, soaked in water for 30 minutes.
- 2 big-sized Tomatoes, chopped
- One 1-inch Cinnamon stick
- 2 Tejpatta (Bay leaves)
- 1 Green Elaichi (Cardamom pod)
- 1 medium-sized Onion, finely chopped
- 1 tbsp. Ginger-garlic paste
- 1 tbsp. Mustard oil
- 2-3 Green chillies, finely chopped
- 1/2 cup Mint leaves
- 2 tsp Lemon juice
- Salt as per taste
- 2-3 cups Water
- Dhania patta or Green coriander leaves for garnish
- Take a pressure cooker. Heat mustard oil.
- Add tejpatta, cardamom pod and cinnamon stick. Saute for 10-15 seconds.
- Add finely chopped onions. Stir fry on medium flame till golden.
- Add ginger-garlic paste, stir fry for 15 seconds.
- Add green chillies and chicken pieces. Saute for 2 minutes.
- Add half cup of water and pressure cook for 2 whistles.
- Open the lid and fry for 3-4 minutes on medium flame.
- Now add rest of the ingredients – soaked rice, lemon juice, tomatoes, salt, mint leaves, coriander leaves and water.
- Pressure cook for 2 whistles.
- Biryani is ready!
Firstly, soak the rice for 30 minutes if you haven’t done it yet. This process gives much longer rice when cooked. For biryanis, I always use basmati rice.
Take a pressure cooker, put it on heat. Add mustard oil and heat it. Add tejpatta, cardamom pod and cinnamon stick. You will get a nice aroma with these spices in tomato biryani. Saute for 10-15 seconds.
Add finely chopped onions and stir fry on medium flame. Once the onions start to turn golden, add ginger-garlic paste. Mix and saute for 15 seconds.
Add green chillies and chicken pieces now. Fry for 2 minutes. Add half cup of water and close the lid of pressure cooker. Turn the stove to high flame and let the cooker whistle twice. Open the lid and fry the chicken pieces for 3-4 minutes on medium flame.
Add basmati rice, chopped tomatoes, mint leaves, salt, lemon juice and coriander leaves. Mix and add water. To make a perfect Biryani, the water level should be 1/2 inch above the rice level.
Pressure cook on high flame for 2 whistles. Tomato Biryani is ready! You would not need raita with this biryani.