Tandoori Tomato Biryani
A flavorful and aromatic Indian-inspired rice dish infused with the sweetness of tomatoes and the creaminess of cheese, all cooked to perfection in a tandoor oven.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Indian
Ingredients
- 2cupsbasmati rice
- 4mediumtomatoes, diced
- 1cuppaneer cheese, crumbled
- 1cupyogurt
- 3clovesgarlic, minced
- 1inchginger, grated
- 2tspsgaram masala
- 1tspcumin
- 1tspcoriander
- 1/2tspcayenne pepper
- 1tspsalt
- 2tbspsbutter
- 4cupswater
- 1/4cupcilantro, chopped
Step-by-Step
- 1
Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
5m - 2
In a bowl, combine the diced tomatoes, crumbled paneer cheese, yogurt, minced garlic, grated ginger, garam masala, cumin, coriander, and cayenne pepper. Mix well and set aside.
5m - 3
Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the soaked and drained rice and stir to coat with the butter.
2mmedium-high - 4
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
18mlow - 5
Carefully transfer the cooked rice to a large, oven-safe dish. Spread the tomato-paneer mixture evenly over the top of the rice. Cover the dish with a lid or aluminum foil.
5m - 6
Place the covered dish in a preheated tandoor oven (or a regular oven set to 400°F) and bake for 10-15 minutes, or until the cheese is melted and the flavors have blended.
15m400°F - 7
Remove the dish from the oven and garnish with the chopped cilantro. Serve hot and enjoy!
5m