Simple vegetable biryani recipe with fresh tomatoes and cilantro leaves (coriander leaves) is one of the most simple, easy and yummy vegetable biryani you can make at home.

You just need a lot of fresh tomatoes and fresh cilantro leaves, onions and few spices that you use to flavor biryanis.

This simple vegetable biryani recipe with tomatoes is a vegetarian/vegan dish perfect for lunch or dinner. I have more delicious rice recipes for vegetarian lunch/dinner like easy ghee rice recipe which is a delicious vegetarian (not vegan) rice recipe and a delicious masala rice recipe.

This simple vegetable biryani is also a good recipe to use your tomatoes and cilantro leaves (if you have a surplus of tomatoes and cilantro leaves).

I have used pretty good amount of spices in this simple vegetable biryani recipe which adds much flavor to this dish. This recipe doesn’t involve a lot of vegetable cutting as we only use tomatoes, onions and cilantro leaves, which are quite easy to chop.

So here is how you can make this delicious vegetarian tomato biryani following this simple vegetable biryani recipe.

Simple Vegetable Biryani Recipe Using Fresh Tomatoes & Cilantro Leaves – Tomato Biryani Recipe

Ingredients for simple vegetable biryani recipe using fresh tomatoes and cilantro leaves

white basmati rice 1.5 cups
tomatoes 6 large
onions 2
ginger garlic paste 2 tablespoons
salt as needed
water 3.5 cups
cilantro leaves 1 bunch
mint leaves chopped 1/2 cup
turmeric powder 1 teaspoon
red chili powder 1 teaspoon
garam masala powder 2 teaspoons (and a pinch extra to use with caramelized onions)
bay leaves 2
cinnamon sticks 2 small
cardamom pods 2
cloves 2 to 3
saffron strands 4 to 5
lemon juice 2 tablespoons
oil 4 tablespoons

Instructions for simple vegetable biryani recipe with tomatoes and cilantro

Wash the cilantro leaves, keep a few fresh leaves for garnishing the biryani and chop the remaining leaves. Keep the leaves for garnishing aside from the chopped leaves aside (you can keep them aside in two separate bowls).
Peel and slice the onions thinly, keep aside.
Heat 2 tablespoons of oil in a pan and saute half of the chopped onions until they are browned and caramelized. This will take quite a while but its well worth the effort.
Add salt and a pinch of garam masala powder to the caramelized onions and saute for another 2 minutes. Keep the caramelized onions aside.
Meanwhile wash the rice and soak in water for about 15 minutes. After 15 minutes of soaking, drain the water and keep the rice aside. If you soak the rice for more time, the biryani may become mushy in texture.
Heat the remaining 2 tablespoons of oil in a large pan or pot and add the bay leaves, cardamom pods, cloves, cinnamon sticks and fry for a few seconds.
Add the remaining half of sliced onions and saute for about 2 minutes.
Add the ginger garlic paste and saute the mixture for few minutes or until the onions are lightly browned or turned transparent in color.
Add the chopped tomatoes and saute for another 3 to 4 minutes until the tomatoes have turned soft.
In this recipe we are using a bunch of chopped cilantro leaves. Once the tomatoes are softened, add half of the chopped cilantro leaves to the pan and cook the mixture for another 1 minute.
Add the chopped mint leaves and lemon juice to the mixture, stir the contents.
Add the rice and enough salt to the pan, stir well and saute for another 2 minutes.
Add the remaining spices – turmeric powder, red chili powder and garam masala powder to the mixture and stir the contents well. Saute this mixture for another 2 minutes.
Add the water and saffron strands and bring the mixture to a boil.
Once the water starts boiling, reduce the heat to low, cover pan and cook for about 10 to 12 minutes or until the rice is cooked.
Once the rice is cooked and if there is any water left, you can keep the pan open and cook in high heat for about a minute or so the water will get evaporated.
Heat an iron griddle or pan and keep the pan on top of the hot iron griddle. Keep the pan covered with lid, cook in low heat for about 2 minutes.
After 2 minutes, open the pan and add the caramelized onions and remaining chopped cilantro leaves and gently mix. Close the pan and cook for another few more minutes (shouldn’t take more than five minutes). Keep watching to avoid the rice burning at the bottom of the pan.
After 4 to 5 minutes of cooking, switch off the stove and remove the pan from top of the iron griddle, keep away from heat.
Garnish with few fresh cilantro leaves, serve hot with fresh yogurt or any raitha, chutney, salads, dal or any vegetarian curry as you wish!