I am here again with yet another fragrant and tasty biriyani. Those who have tasted dishes with poppy seeds(kasakasa) know the beautiful flavor and the richness it imparts to a dish.It is also an excellent coolant and known for its property of inducing sleep. In this biriyani this poppy seeds along with dried red chillies and onion forms the base for flavor.This biriyani is cooked in tomato juice instead of water and that lends such a delicate aroma and a beautiful color to this biriyani. No other spice powder,not even chilli powder is used here.I have added what ever veggies I had in hand,feel free to add as many veggies you like,also for the given amount of chillies,this is very mildly hot.Increase the amount of chillies if needed.
Poppy seeds tomato recipe
Star ingredients:poppy seeds and tomatoes
1 1/4 cup basmati rice
2 baby corns slit length wise
2 carrots chopped
1/4 cup green peas
1 teaspoon cumin seeds
2 green chillies
1/2 teaspoon ginger paste
1 1/4 teaspoon poppy seeds
10 pearl onions
2 dried red chillies
3 teaspoons oil
2 large ripe tomato
1/4 teaspoon sugar
A pinch of salt
1.Soak basmati rice or an hour and drain.Fry poppy seeds and green chillies in 3 teaspoons of oil.Grind to a coarse paste along with onion.Set aside,
2.Grind tomatoes along with salt and sugar.Add 1 1/2 cups water.There should be 2 cups of tomato juice.
3.In a pressure cooker/pan add 3 teaspoons oil and temper with cumin and cloves.
4.Add the chopped onions and saute till translucent.Add all the veggies and saute well.
5.Add the spice paste and mix well.Add the drained rice and saute well for 5 minutes.
6.Add the tomato juice and salt.Mix well.
7.Close the cooker and cook up to 3 whistles in low flame.
8.Let the pressure release by itself.Once opened stir once very gently and close the cooker again.
9.Open after 10 minutes and serve hot with raita
1.You can add 2 teaspoons shredded coconut along with poppy seeds while grinding.
2.Cook in low flame and open after the pressure releases by itself
3.Biriyani should be glossy unlike pulao