This recipe birthed, due to ‘No‘tomatoes .As full
lockdown on Sunday,I failed to foresee the non-
Well,I cooked without tomatoes .
I’m not blowing my own trumpet ,everybody
loved all the dishes I prepared without tomato,
and received all motivational comments 😉!
So do try and post in your comments and
Now to the recipe
500 gm basmati rice (soaked
1 cup pineapple cubes
400-500 gm chicken
2 big onions sliced
1 tbsp ginger-garlic paste
1/2 tsp turmeric
5-7 dry red chillies soaked in hot water
1/4 coconut ground to a fine paste
Whole garam masala ( 3 cloves ,2” cinnamon,4
1 small stalk lemon grass
1 heaped tsp garam masala / biriyani masala
1/2 tsp cummin seed powder
1/2 cup curd
1/2 tsp Kashmiri chilli powder ( optional – I
added for colour)
3 tbsp coconut oil + 2-3 tbsp ghee
Few mint,coriander leaves
Few cashew nuts
Salt to taste
•Wash and soak rice
•Grind the red chillies to a coarse paste.
•Heat oil + ghee in the biriyani pot .
• Add whole garam masala ,lemon
•Add sliced onions and sauté till light brown
•Next add the chicken,ginger-garlic paste,salt
and roast for 5 minutes .
•Add chilli paste , pineapple ,and cook for 5
•Add coconut paste , and the soaked rice ,and
allow to cook in the juices for another 5
• Add rest of the ingredients
•Add hot water 1 inch above the rice level.
•Add mint and coriander leaves
•Cover and cook on a very low flame ( dum)for
•Serve with accompaniments of your choice .