Tomato Biryani

Serves
4

Preparation Time: 25 minutes
Cooking Time: 20 minutes

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Soak rice for ten minutes. Drain completely.
Mash the tomatoes. Keep the extract separately.
Grind the flesh separately and extract juice.
Slit the green chillies.
Grate the coconut and extract milk.
The mashed tomatoes, the ground tomato juice and the coconut milk should be of five cups.
If it is less add required amount of water.
Heat a heavy bottomed pan with Idhayam Sesame Oil, when it become hot, temper cinnamon, cloves, cardamom, onion, green chillies and fry.
Add the ginger garlic paste and fry in a low flame.
Add the coriander leaves, mint leaves and stir.
Pour the tomato juice, the coconut extract, salt and allow it to boil.
Add rice and stir well.
Close with a lid and simmer to a low flame for ten minutes.
Open the lid, add ghee and close the lid again.
When the rice is done remove from fire and let it aside for ten minutes and serve.