Tomato Biryani

Ingredients

400             gms            Basmati Rice

¼                cup             Forzen Peas

1                 no               Potato Sliced like wafer chips

1                 Green Capsicum Sliced like Rings

½                tsp              Onion Seeds (Kalonji)

2                 no               Onion Sliced

3                 nos             Tomatoes Sliced

1                 tblsp           Minced Garlic

2                 tsp              Grated Ginger

3                 tblsp           Oil

1                 tsp              Red Chilli Powder

Fresh Black Pepper Powder

Salt as per taste.

Fresh Chopped Coriander

Fresh Chopped Mint Leaves

Method

Wash and soak rice for about 2 hours.

Heat 2 tblsp oil in a frying pan. Add kalonji, onions, garlic, ginger and frozen peas. Sauté until onion is translucent. Remove and keep it aside. Do not overcook the onions.

Take back the fry pan to heat and add 1 tbslp oil sauté capsicum until ightly cooked and translucent. Remove and keep it aside.

Cook rice in double the quantity of the water adding salt as per taste. Cook rice until 80% done and strain it in a colander.

Take rice pot and layer half the rice in it. Layer half the tomato slices evenly over the rice. Sprinkle, salt as per taste, and chilli powder. Layer potato chips evenly over the tomatoes and sprinkle black pepper power. Layer sauté onion and peas spreading evenly over the potato layer. GarNICHE fresh chopped herbs.

Now again layer the left over tomato slices evenly, sprinkle chilli powder as per taste, salt if need and cover it with balanced rice evenly. Sprinkle ½ cup of water on the rice, cover it with a foil paper and let it dum on simmer for about 20 to 25 minutes.

Once done, uncover the foil paper and serve hot with cream of Tomato Soup. Enjoy!!

Note: If your rice pot or vessel is not thick enough, please keep a tava below it or the rice will stick to the bottom of the pot.