Charred Tofu And Quinoa Biryani Recipe

About this recipe

A fragrant biryani featuring protein-packed tofu and quinoa, cooked with aromatic spices for a satisfying and nutritious dinner.

Ingredients

• 1 block Processed Cheese
• 100 g Pasteurised Butter
• 10 g Oregano Seasoning
• 140 g Mozzarella Cheese Shredded
• Pcs Eng Sandwich Bread
• 30G Chili Flakes
• 500 g Tomato - Hybrid
• - Red Chilli Powder
• 100 g Quinoa
• - Baby Tomatoes
• - Green Peas
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 45 g Garam Masala
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 50 g Cloves
• - Bay Leaf
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the quinoa thoroughly under running water and set it aside.
2. 2. Cube the tofu and marinate it with turmeric powder, cumin powder, and salt for 10 minutes.
3. 3. Heat a pan with vegetable oil, and pan-fry the tofu cubes until golden and crispy.
4. 4. In the same pan, sauté chopped onions, garlic, ginger, and green chilies until aromatic.
5. 5. Add chopped tomatoes and cook until softened, forming a thick paste.
6. 6. Stir in coriander powder, garam masala, and a cinnamon stick, letting the spices bloom.
7. 7. Add the rinsed quinoa, green peas, and water to the pan, stirring to combine.
8. 8. Cover and cook on low heat until the quinoa absorbs all the liquid and becomes fluffy.
9. 9. Gently fold in the charred tofu and adjust salt to taste.
10. 10. Garnish with freshly chopped coriander leaves before serving.