Tomato Biryani, Mushroom fry and Tomato Raita

The word "Biryani" itself brings us so much of happiness. During my school days, There was not even a single sunday passed by without chicken or mutton biryani at my home. Once the man in the house turns vegetarian, the woman in the house loses her interest to cook any meat at home. That's what most of the Indian mothers do.  But my father encouraged us eating meat though. And now my husband being a vegetarian himself is very fond of egg, vegetable and Tomato biryani.  He encourages me to cook meat delicacies  at home for myself and the kids. Moreover he likes to cook meat for me. Isn't that a sweet gesture of all men at my home? Love does not demand anything.
Last sunday, I  enjoyed cooking yummy and flavorful Tomato biryani for my DH which tasted absolutely delicious with Tomato Raita and a simple Mushroom fry. I bet you would want to eat more. It's quite addictive for  a lazy sunday lunch.

Tomato Biryani with Tomato Raita and Mushroom fry.

Tomato Biryani Ingredients:

  • Tomatoes                   3 medium sized (make it into a paste with a blender)
  • onions                       2 medium sized
  • Basmati Rice            2 cups soaked for 20 minutes
  • Ginger garlic paste    2tbsp
  • mint leaves                1cup
  • cilantro                      1cup
  • Green chillies          1
  • Coriander powder      2tbsp 
  • Red chilli powder       1/2tbsp
  • turmetic powder         1tsp
  • cooking oil                  4tbsp 
  • bay leaves                    3
  • Star anise                     2
Garam masala to powder
  • cinnamon                2 inch piece
  • cloves                     4
  • cardamom               2
  • fennel seeds             2tsp
How to make?

  • Heat 4tbsp oil in a cooker pan. Add bay leaves and star anise to the oil when hot.
  • Saute thinly sliced onions and fry till the oil separates from the sides and the onions turn golden brown.
  • Add ginger garlic paste to it and fry until the raw smell goes off.
  • Fry blended tomatoes along with a green chilli. let it cook for a good couple of  minutes until the raw smell of the tomatoes goes off. To this add the finely ground powder of garam masala and stir well for another couple of minutes.
  • mint leaves and cilantro leaves can be added. Saute well until you get a nice aroma of mint ,cilantro and the ginger garlic.
  • Coriander powder, turmeric powder and red chilli powder can be added now . Mix in Basmati rice and salt to taste along with 4 cups of water. Let the water boil and then you can close it with lid and cook it for just 1 whistle. 
  • Add a spoonful of ghee to the tomato biryani once you open the  lid. Mix and serve well. 

Mushroom Fry 


  • Mushrooms                   1pack
  • onions                           1 small
  • Tomato                          1
  • ginger garlic paste         1/2tsp
  • Turmeric powder           1tsp
  • Coriander powder          1tsp
  • Red chilli powder          1/2tsp
  • Garam masala powder   1tsp
  • salt
  • oil                                   1tbsp
  • cilantro                           a handful
  • curry leaves                    a twig
  • mustards                          1tsp
  • cumin seeds                     1/2tsp
  • fennel seeds                     1/2tsp

How to make? 

  • Heat oil in a pan. Throw in mustard seeds, cumin seeds and fennel seeds and curry leaves.
  • Saute onions, ginger garlic paste and tomato one by one. Add garma masala, coriander powder and red chilli powder.
  • Saute mushrooms until it cooks. Add just half cup of water for the mushrooms to cook with the masala. Adjust salt to taste. The mushrooms will take about 10 minutes to cook.
  •  Garnish with cilantro when the mushrooms are cooked and serve hot.                                     


Cooking Essentials
  • Yogurt           1cup
  • Tomato          2 small 
  • coconut oil    1tsp 
  • mustard seeds  1tsp
To grind 
  • Coconut             1/4 cup
  • mustard seeds   1tsp
  • green chilli        1  

  • Beat the yogurt with a whisk by adding about half a cup of water and salt. Avoid lumps in the yogurt.
  • Heat coconut oil in a kadai and splutter some mustard seeds. Saute chopped tomatoes in it until it turns mushy and soft. Allow it to cool.
  • Add the cooked tomatoes and ground coconut mixture to the yogurt. Serve the tomato raita with biryani and enjoy a hearty meal.


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