Tomato rice/ Tomato biryani

To make tomato rice or tomato biryani, start by blending ginger, garlic, cumin seeds, mint leaves, and one chopped tomato in a mixi jar. In a pressure cooker, heat oil and add spices like cinnamon and chakra moggu, along with green chilies and onions. After sautéing, add soaked avre kaalu, chopped tomatoes, and spices like turmeric and salt. Then, mix in the blended masala paste, add water, and finally incorporate jeera rice. Close the lid and cook for three whistles to achieve a flavorful dish.

Yes, tomato rice or tomato biryani is a completely vegetarian dish. It is made with fresh vegetables and spices, making it a great option for those following a vegetarian or vegan diet. You can enjoy it for breakfast, lunch, or dinner without any animal products.

If you don't have avre kaalu (also known as field beans), you can substitute it with other legumes like chickpeas or green peas. These alternatives will still provide a good texture and protein content to your tomato rice or biryani.

To store leftover tomato rice or biryani, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out and heat it in the microwave or on the stovetop until warmed through.

Tomato rice or tomato biryani pairs wonderfully with a variety of side dishes. You can serve it with raita (yogurt sauce), salad, or pickles for added flavor. Additionally, a side of crispy papad or a simple vegetable curry can complement the meal beautifully.