tomato biryani recipe - one pot spiced south indian style tomato biryani recipe. author: dassana recipe type: main cuisine: south indian cuisine serves: 2-3
Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins


2 - 3


ingredients (measuring cup used, 1 cup = 250 ml)


main ingredients:


  • 200 grams of Laila Xtra Rice
  • 150 grams tomatoes or 2 large tomatoes or 1 cup chopped tomatoes or ½ cup tomato puree
  • 2 tablespoon oil (sesame oil, peanut oil or sunflower oil)
  • 35 grams onions or 1 small onion or ¼ cup thinly sliced onions
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, chopped
  • 1 tablespoon chopped coriander leaves/dhania patta
  • 1 tablespoon chopped mint leaves/pudina patta
  • ¼ teaspoon turmeric powder/haldi
  • ¼ teaspoon red chili powder/lal mirch powder
  • ½ teaspoon coriander powder/dhania powder
  • ¼ teaspoon garam masala powder
  • 1 medium potato, chopped in small cubes
  • ⅓cup green peas/matar, fresh or frozen
  • ½ cup thick coconut milk
  • 1.5 cups water
  • salt as required

whole spices:


  • 1.5 inches cinnamon/dalchini
  • 3 green cardamoms/hari elaichi/choti elaichi
  • 3 cloves/lavang
  • 1 small to medium sized tej patta
  • ½ teaspoon cumin seeds/jeera
  • ½ teaspoon fennel seeds/saunf
  • a small tiny piece of stone flower/pathar phool, optional
  • 1 or 2 strands of mace/javitri

Method Download Poster



  • rinse a couple of times and then soak 1 cup of Laila Xtra in water for 30 minutes.
  • you can even use Laila basmati rice or Laila sona masuri rice. after 30 minutes, drain the rice of all the water and keep aside.
  • meanwhile, rinse and chop the tomatoes. add them in a blender or grinder jar.
  • blend to a smooth puree. if you do not have a blender or grinder, then you can even mince or grate the tomatoes.
  • remove and keep the whole spices aside.
  • slice one small onion thinly and keep aside. also chop one green chili.

preparing tomato biryani:


    • heat 2 tablespoons oil in a thick bottomed pot or pan. please do use a thick bottomed pan, otherwise there are chances that the rice can get browned or burnt from the bottom.
    • add all the whole spices and saute them till they crackle and turn fragrant.
    • now add ¼ cup sliced onions. saute onions till they begin to get golden.
    • add 1 teaspoon ginger garlic paste. mix well.
    • then add 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves and 1 green chili (chopped). mix well.
    • add the tomato puree. if using ready tomato puree, then add ½ cup tomato puree. mix again.
    • now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala powder.
    • mix the masalas very well with the mixture of tomato puree and other ingredients .

stir and saute for 2 minutes.

  • now add ¾ to 1 cup of chopped veggies. i used green peas and potatoes. mix again.
  • add the rice. mix the rice with the rest of the tomato masala gravy.
  • add 1.5 cups water.
  • then add ½ cup thick coconut milk and salt as per taste. mix very well.
  • cover the pan with a tight fitting lid and cook on a slow flame for 18 to 20 minutes or until the rice is cooked and all the water is absorbed.
  • once done, remove the lid. then gently fluff the rice.
  • serve tomato biryani hot with some pickle or raita of your choice.

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